28 Delightful Spinach Salad Recipes for Easy Meals

Zesty, vibrant, and splendidly versatile—spinach salads are the unsung heroes of simple, scrumptious meals. Whether you’re craving a fast lunch, a lightweight dinner, or a recent aspect, these 28 recipes carry taste and ease to your desk. From traditional mixtures to artistic twists, there’s a spinach salad right here for each style and event. Dive in and discover your new favourite!

Classic Spinach and Strawberry Salad

Oh, the traditional spinach and strawberry salad—the dish that proves even probably the most unlikely food friendships may be completely scrumptious. It’s the colourful, sweet-and-savory famous person that’ll have you ever questioning why you ever settled for boring greens. Let’s dive in and make a bowl that’s as enjoyable to eat as it’s to place collectively!

Ingredients

For the salad base:
– 6 cups recent baby spinach
– 1 pint recent strawberries, hulled and sliced
– 1/2 cup crumbled feta cheese
– 1/4 cup sliced almonds

For the dressing:
– 1/4 cup additional virgin olive oil
– 2 tbsp balsamic vinegar
– 1 tbsp honey
– 1/2 tsp Dijon mustard
– 1/4 tsp salt
– 1/8 tsp black pepper

Instructions

1. Place 6 cups of recent baby spinach in a big salad bowl.
2. Hull 1 pint of recent strawberries and slice them into 1/4-inch thick items.
3. Add the sliced strawberries to the spinach within the bowl.
4. Sprinkle 1/2 cup of crumbled feta cheese over the spinach and strawberries.
5. Toast 1/4 cup of sliced almonds in a dry skillet over medium warmth for 3-4 minutes, stirring continuously till golden brown and aromatic.
6. Let the toasted almonds cool for 2 minutes earlier than including them to the salad.
7. In a small bowl, whisk collectively 1/4 cup of additional virgin olive oil and a couple of tablespoons of balsamic vinegar till emulsified.
8. Add 1 tablespoon of honey and 1/2 teaspoon of Dijon mustard to the dressing, whisking vigorously till clean.
9. Season the dressing with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper, whisking to mix.
10. Drizzle the dressing over the salad simply earlier than serving and toss gently to coat all substances evenly.

Heavenly, proper? The crisp spinach performs completely towards the juicy strawberries, whereas the toasted almonds add that satisfying crunch and the tangy feta retains every part fascinating. Try serving it alongside grilled rooster or scooping it into lettuce cups for a enjoyable, handheld twist—this salad’s versatility is its secret superpower!

Easy Spinach and Avocado Salad

Perfectly uninterested in unhappy desk lunches that style like remorse? This vibrant spinach and avocado salad is right here to rescue your style buds from bland boredom with minimal effort and most taste payoff.

Ingredients

• For the salad base:
  • 6 cups recent baby spinach
  • 1 giant avocado, sliced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup pink onion, thinly sliced
• For the dressing:
  • 3 tbsp additional virgin olive oil
  • 2 tbsp recent lemon juice
  • 1 tsp honey
  • 1/4 tsp salt
  • 1/8 tsp black pepper

Instructions

1. Place 6 cups of recent baby spinach in a big salad bowl.
2. Cut 1 giant avocado in half lengthwise across the pit.
3. Twist the avocado halves in reverse instructions to separate them.
4. Carefully strike the pit with a chef’s knife blade and twist to take away it.
5. Use a spoon to scoop the avocado flesh from the pores and skin.
6. Slice the avocado into 1/4-inch thick items.
7. Add the avocado slices to the spinach within the bowl.
8. Cut 1/2 cup cherry tomatoes in half horizontally.
9. Add the halved cherry tomatoes to the bowl.
10. Thinly slice 1/4 cup pink onion into half-moons.
11. Add the sliced pink onion to the salad substances.
12. In a small bowl, whisk collectively 3 tablespoons additional virgin olive oil and a couple of tablespoons recent lemon juice till emulsified.
13. Add 1 teaspoon honey to the dressing and whisk till absolutely integrated.
14. Season the dressing with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
15. Pour the dressing over the salad substances instantly earlier than serving.
16. Gently toss the salad with salad tongs till all substances are evenly coated with dressing.

Delightfully creamy avocado chunks mingle with peppery spinach and sweet-tart dressing in each forkful. Serve this magnificence alongside grilled rooster for a protein increase or stuff it into pita pockets for a conveyable lunch that really excites you.

Quick Spinach, Feta, and Walnut Salad

Craving one thing that doesn’t require a culinary diploma or hours of your valuable time? This fast spinach, feta, and walnut salad is your new finest good friend—a vibrant, no-fuss bowl of goodness that’s prepared sooner than you’ll be able to determine what to look at on Netflix. Seriously, it’s the salad equal of a superhero touchdown: dramatic, spectacular, and surprisingly simple.

Ingredients

For the salad base:
– 6 cups recent baby spinach
– 1/2 cup crumbled feta cheese
– 1/2 cup chopped walnuts

For the dressing:
– 3 tbsp additional virgin olive oil
– 2 tbsp recent lemon juice
– 1 tsp honey
– 1/4 tsp salt
– 1/8 tsp black pepper

Instructions

1. Place 6 cups of recent baby spinach in a big salad bowl.
2. Toast 1/2 cup of chopped walnuts in a dry skillet over medium warmth for 3-4 minutes, stirring continuously till aromatic and flippantly browned. (Tip: Toasting walnuts enhances their nutty taste and provides a pleasant crunch.)
3. Let the toasted walnuts cool fully for about 5 minutes.
4. Sprinkle the cooled walnuts evenly over the spinach within the bowl.
5. Crumble 1/2 cup of feta cheese immediately over the spinach and walnuts.
6. In a small bowl, whisk collectively 3 tablespoons of additional virgin olive oil and a couple of tablespoons of recent lemon juice till emulsified. (Tip: Whisking vigorously creates a smoother, creamier dressing that adheres higher to the spinach.)
7. Add 1 teaspoon of honey, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper to the dressing combination.
8. Whisk the dressing substances once more for 30 seconds till absolutely mixed.
9. Drizzle the dressing evenly over the salad substances within the giant bowl.
10. Toss the salad gently with salad tongs or two giant spoons for about 1 minute till all elements are evenly coated. (Tip: Gentle tossing prevents the spinach from wilting too rapidly and retains the feta crumbles intact.)

Heavenly textures and flavors await in each chew—the crisp spinach performs completely towards the creamy feta and crunchy walnuts, whereas the intense lemon dressing ties every part along with zesty perfection. Try serving it alongside grilled rooster for a whole meal, or pile it into pita pockets for a scrumptious lunch on the go.

Simple Spinach and Bacon Salad

Sick of salads that style like punishment? This spinach and bacon scenario is about to develop into your new favourite method to eat your greens—as a result of every part’s higher with bacon, proper? It’s the proper mixture of crispy, salty, and recent that’ll make you truly sit up for lunch.

Ingredients

For the bacon and meeting:

• 6 slices thick-cut bacon
• 8 cups recent baby spinach
• 1/2 cup thinly sliced pink onion
• 1/2 cup crumbled feta cheese
• 1/4 cup toasted pine nuts

For the dressing:

• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with aluminum foil.
2. Arrange the 6 slices of thick-cut bacon in a single layer on the ready baking sheet.
3. Bake the bacon for 15-18 minutes till it’s crispy and browned, flipping midway by cooking. (Tip: Baking bacon prevents splatter and cooks it extra evenly than pan-frying!)
4. Transfer the cooked bacon to a paper towel-lined plate to empty extra grease, then let it cool for 5 minutes.
5. Chop the cooled bacon into 1/2-inch items utilizing a pointy knife.
6. Place 8 cups of recent baby spinach in a big salad bowl.
7. Add 1/2 cup thinly sliced pink onion, 1/2 cup crumbled feta cheese, and 1/4 cup toasted pine nuts to the spinach.
8. Sprinkle the chopped bacon items over the salad substances.
9. In a small bowl, whisk collectively 3 tbsp olive oil, 2 tbsp apple cider vinegar, 1 tbsp honey, 1 tsp Dijon mustard, 1/4 tsp salt, and 1/8 tsp black pepper till absolutely mixed. (Tip: Whisk vigorously for 30 seconds to create an emulsified dressing that gained’t separate!)
10. Drizzle the dressing over the salad simply earlier than serving.
11. Toss the salad gently with salad tongs till all substances are evenly coated with dressing. (Tip: Don’t gown the salad greater than 5 minutes earlier than serving to stop the spinach from wilting!)

You’ll love how the nice and cozy, crispy bacon barely wilts the spinach edges whereas the cool feta and crunchy pine nuts create the proper texture occasion. That sweet-tangy dressing cuts by the richness superbly, making this salad refined sufficient for dinner visitors however simple sufficient for Tuesday night time. Try serving it alongside grilled rooster or stuffing it right into a wrap for the last word lunch improve!

Fresh Spinach and Apple Salad

Picture this: you’re staring into your fridge, hoping for culinary inspiration to strike like lightning, however all you see is that bag of spinach slowly wilting into oblivion and apples which have seen higher days. Well, my good friend, it’s time to show these fridge casualties right into a vibrant masterpiece that’ll make your style buds do a contented dance!

Ingredients

For the Salad Base:
– 6 cups recent spinach leaves
– 2 medium crisp apples
– 1/2 cup toasted walnuts
– 1/4 cup crumbled feta cheese

For the Apple Cider Vinaigrette:
– 1/4 cup olive oil
– 3 tbsp apple cider vinegar
– 1 tbsp honey
– 1 tsp Dijon mustard
– 1/4 tsp salt
– 1/8 tsp black pepper

Instructions

1. Wash 6 cups of recent spinach leaves completely below chilly running water to take away any filth or grit.

2. Spin the spinach in a salad spinner for precisely 2 minutes to take away all extra water, creating the proper crisp base.

3. Core 2 medium crisp apples and slice them into skinny 1/4-inch wedges to stop browning and guarantee even distribution.

4. Toast 1/2 cup walnuts in a dry skillet over medium warmth for 3-4 minutes, shaking continuously till aromatic and flippantly golden.

5. Whisk collectively 1/4 cup olive oil, 3 tbsp apple cider vinegar, 1 tbsp honey, and 1 tsp Dijon mustard in a small bowl till absolutely emulsified.

6. Add 1/4 tsp salt and 1/8 tsp black pepper to the dressing combination and whisk for one other 30 seconds to include evenly.

7. Combine the dried spinach, apple slices, toasted walnuts, and 1/4 cup crumbled feta cheese in a big salad bowl.

8. Drizzle the ready apple cider French dressing over the salad substances simply earlier than serving to take care of most crispness.

9. Toss the salad gently however completely for about 1 minute to coat each leaf and slice with the dressing.

But right here’s the gorgeous half – this salad delivers probably the most satisfying crunch from these toasted walnuts towards the creamy feta, whereas the sweet-tangy dressing makes the apples sing. Serve it alongside grilled rooster for a whole meal, or pile it high on a platter for your subsequent potluck and watch it disappear sooner than your decision to eat more healthy!

Easy Spinach and Quinoa Salad

Dreading one other boring lunch? This vibrant spinach and quinoa salad is about to develop into your new desk-side obsession, packing extra character than your workplace’s espresso machine and delivering a dietary punch that’ll make you’re feeling like a superhero (cape non-obligatory).

Ingredients

For the quinoa base:
– 1 cup quinoa
– 2 cups water
– 1/2 tsp salt

For the salad meeting:
– 4 cups recent spinach
– 1 cup cherry tomatoes, halved
– 1/2 cup crumbled feta cheese
– 1/4 cup sliced almonds

For the lemon French dressing:
– 3 tbsp olive oil
– 2 tbsp lemon juice
– 1 tsp honey
– 1/4 tsp black pepper

Instructions

1. Rinse 1 cup quinoa below chilly water in a fine-mesh strainer for 1 minute to take away bitterness.
2. Combine rinsed quinoa, 2 cups water, and 1/2 tsp salt in a medium saucepan.
3. Bring quinoa combination to a boil over high warmth.
4. Reduce warmth to low, cowl saucepan, and simmer for quarter-hour.
5. Remove saucepan from warmth and let quinoa stand lined for 5 minutes.
6. Fluff quinoa with a fork and unfold on a baking sheet to chill fully to room temperature.
7. Whisk collectively 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp honey, and 1/4 tsp black pepper in a small bowl till emulsified.
8. Place 4 cups recent spinach in a big serving bowl.
9. Add cooled quinoa to the spinach bowl.
10. Toss spinach and quinoa gently to mix.
11. Pour lemon French dressing over the salad combination.
12. Toss salad till all substances are evenly coated with dressing.
13. Add 1 cup halved cherry tomatoes to the bowl.
14. Sprinkle 1/2 cup crumbled feta cheese over the salad.
15. Top with 1/4 cup sliced almonds.
16. Toss salad one closing time to distribute all substances evenly.

Kick again and luxuriate in that satisfying crunch from the almonds towards the creamy feta – this salad’s texture sport is stronger than your Wi-Fi sign. The lemony dressing cuts by the earthiness of quinoa like a superbly timed joke, making this the last word lunch that really makes you sit up for your break. Try serving it in mason jars for transportable perfection or heap it alongside grilled rooster for a dinner that claims “I’ve got my life together.”

Spinach Salad with Lemon Dijon Vinaigrette

Just once you thought salad was punishment for skipping dessert, this vibrant spinach scenario arrives to show greens may be downright wonderful. Packed with crunch and zing, it’s the type of bowl that makes you neglect you’re eating one thing healthy—till you’re feeling like a superhero afterward.

Ingredients

For the Salad Base:
– 6 cups recent baby spinach
– 1/2 cup thinly sliced pink onion
– 1/4 cup toasted pine nuts
– 1/4 cup crumbled feta cheese

For the Lemon Dijon Vinaigrette:
– 1/4 cup additional virgin olive oil
– 2 tbsp recent lemon juice
– 1 tbsp Dijon mustard
– 1 tsp honey
– 1/4 tsp salt
– 1/8 tsp black pepper

Instructions

1. Place baby spinach in a big salad bowl.
2. Thinly slice pink onion into half-moons and add to the bowl.
3. Toast pine nuts in a dry skillet over medium warmth for 3-4 minutes till golden brown, shaking the pan frequently to stop burning.
4. Sprinkle toasted pine nuts over the spinach and onion.
5. Crumble feta cheese immediately over the salad.
6. In a small jar with a tight-fitting lid, mix olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper.
7. Shake the dressing vigorously for 30 seconds till absolutely emulsified and creamy.
8. Drizzle half the dressing over the salad and toss gently with salad tongs to coat.
9. Taste a leaf and add extra dressing if desired, reserving any additional for one other use.
10. Serve instantly on chilled plates to maintain the greens crisp.

Bright, tangy, and satisfyingly crunchy, this salad delivers an ideal stability of peppery spinach towards the creamy feta and toasty nuts. Try serving it alongside grilled rooster or stuffing it right into a wrap for a lunch that’s something however boring—it would simply develop into your new go-to for impressing visitors or treating your self.

Easy Spinach and Goat Cheese Salad

Juggling life’s calls for whereas attempting to eat one thing that doesn’t are available in a cardboard field? This spinach and goat cheese salad is your new finest good friend—it’s so ridiculously easy, you’ll marvel why you ever settled for unhappy desk lunches. Just a handful of recent substances remodel right into a vibrant bowl of deliciousness that’ll make you’re feeling fancy with out the fuss.

Ingredients

For the salad base:
– 6 cups recent baby spinach leaves
– 4 oz goat cheese, crumbled
– 1/2 cup walnuts, roughly chopped
– 1/4 cup dried cranberries

For the dressing:
– 3 tbsp additional virgin olive oil
– 2 tbsp balsamic vinegar
– 1 tsp honey
– 1/4 tsp salt
– 1/8 tsp black pepper

Instructions

1. Place 6 cups recent baby spinach leaves in a big salad bowl.
2. Toast 1/2 cup roughly chopped walnuts in a dry skillet over medium warmth for 3-4 minutes, stirring frequently till aromatic and flippantly browned.
3. Whisk collectively 3 tbsp additional virgin olive oil, 2 tbsp balsamic vinegar, 1 tsp honey, 1/4 tsp salt, and 1/8 tsp black pepper in a small bowl till absolutely emulsified.
4. Pour the dressing over the spinach leaves and toss gently with salad tongs to coat each leaf.
5. Sprinkle 4 oz crumbled goat cheese evenly over the dressed spinach.
6. Scatter the toasted walnuts and 1/4 cup dried cranberries throughout the salad.
7. Give the salad one closing mild toss to distribute all substances with out over-mixing.

Zesty, creamy, and crunchy suddenly, this salad delivers texture paradise in each forkful. The heat toasted walnuts play superbly towards the cool, creamy goat cheese, whereas the cranberries add little bursts of sweetness that’ll make you return for only one extra chew. Try serving it alongside grilled rooster or stuffing it right into a wrap for a lunch that really excites your style buds!

Spinach, Blueberry, and Almond Salad

Vividly inexperienced, surprisingly candy, and filled with extra character than a toddler with a secret snack stash—this spinach, blueberry, and almond salad is the lunchtime hero you didn’t know you wanted, turning primary greens right into a taste fiesta that’ll make your style buds throw a tiny parade.

Ingredients

For the salad base:
– 6 cups recent baby spinach
– 1 cup recent blueberries
– 1/2 cup sliced almonds

For the dressing:
– 1/4 cup olive oil
– 2 tbsp lemon juice
– 1 tbsp honey
– 1/4 tsp salt
– 1/8 tsp black pepper

Instructions

1. Place 6 cups of recent baby spinach in a big salad bowl.
2. Rinse 1 cup of recent blueberries below chilly running water for 30 seconds, then pat them fully dry with paper towels.
3. Sprinkle the dried blueberries evenly over the spinach within the bowl.
4. Toast 1/2 cup of sliced almonds in a dry skillet over medium warmth for 3-4 minutes, stirring continuously till they flip golden brown and develop into aromatic.
5. Immediately switch the toasted almonds to a plate to chill for 5 minutes to stop burning.
6. Whisk collectively 1/4 cup olive oil, 2 tbsp lemon juice, 1 tbsp honey, 1/4 tsp salt, and 1/8 tsp black pepper in a small bowl till absolutely emulsified.
7. Drizzle the dressing over the spinach and blueberry combination.
8. Add the cooled toasted almonds to the salad.
9. Toss the salad gently with salad tongs for 30 seconds till each leaf is flippantly coated with dressing.

Glowing with jewel-toned blueberries and toasted almonds, this salad delivers an ideal crunch towards the tender spinach leaves, whereas the sweet-tangy dressing ties every part collectively in a vibrant concord—strive serving it alongside grilled rooster or stuffing it into pita pockets for a conveyable lunch that’s something however boring.

Spinach and Mandarin Orange Salad

Gather ’spherical, salad skeptics! This isn’t your grandma’s boring bowl of greens—this spinach and mandarin orange salad is the colourful, crunchy occasion your style buds have been desperately RSVP-ing to. Who knew one thing so healthy may have this a lot character?

Ingredients

For the salad base:
– 6 cups recent baby spinach leaves
– 1 (11 oz) can mandarin orange segments, drained
– 1/2 cup sliced almonds
– 1/4 cup thinly sliced pink onion

For the dressing:
– 1/4 cup olive oil
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
– 1/2 teaspoon Dijon mustard
– 1/4 teaspoon salt
– 1/8 teaspoon black pepper

Instructions

1. Place the sliced almonds in a dry skillet over medium warmth.
2. Toast the almonds for 3-4 minutes, shaking the pan frequently, till they flip golden brown and develop into aromatic.
3. Transfer the toasted almonds to a plate to chill fully.
4. Wash the baby spinach leaves in a colander below chilly running water.
5. Use a salad spinner to take away all extra water from the spinach leaves.
6. Place the dry spinach in a big salad bowl.
7. Add the drained mandarin orange segments to the bowl.
8. Sprinkle the cooled toasted almonds over the salad.
9. Scatter the thinly sliced pink onion throughout the highest.
10. In a small bowl, whisk collectively the olive oil and apple cider vinegar till emulsified.
11. Add the honey and Dijon mustard to the dressing combination.
12. Whisk vigorously for 30 seconds till the honey is absolutely integrated.
13. Stir within the salt and black pepper till evenly distributed.
14. Drizzle the dressing over the salad simply earlier than serving.
15. Toss the salad gently with salad tongs till all substances are evenly coated.

Vividly contrasting textures make each chew an journey—the crisp spinach performs superbly towards the juicy orange bursts, whereas these toasted almonds add the proper crunchy counterpoint. Try serving it alongside grilled rooster for a whole meal, or pile it high on a platter for your subsequent potluck the place it’ll undoubtedly steal the present from no matter unhappy casserole confirmed up.

Spinach Salad with Honey Mustard Dressing

Kickstarting your lunch sport with one thing that really makes you need to eat your greens? This spinach salad with honey mustard dressing is right here to rescue you from unhappy desk salads ceaselessly—it’s crisp, zesty, and ridiculously simple to throw collectively when starvation strikes.

Ingredients

– For the dressing: 1/4 cup olive oil, 2 tbsp honey, 2 tbsp Dijon mustard, 2 tbsp apple cider vinegar, 1/4 tsp salt, 1/4 tsp black pepper
– For the salad: 6 cups recent spinach, 1/2 cup sliced pink onion, 1/2 cup crumbled feta cheese, 1/4 cup toasted pecans

Instructions

1. Whisk collectively 1/4 cup olive oil, 2 tbsp honey, 2 tbsp Dijon mustard, 2 tbsp apple cider vinegar, 1/4 tsp salt, and 1/4 tsp black pepper in a small bowl till absolutely emulsified.
2. Place 6 cups recent spinach in a big salad bowl, making certain the leaves are dry to assist the dressing cling higher.
3. Thinly slice 1/2 cup pink onion and scatter it evenly over the spinach.
4. Sprinkle 1/2 cup crumbled feta cheese throughout the salad for creamy, salty pockets.
5. Roughly chop 1/4 cup toasted pecans and add them for a crunchy, nutty end.
6. Drizzle the honey mustard dressing over the salad simply earlier than serving to maintain the spinach from wilting.
7. Toss the salad gently with tongs till each leaf is flippantly coated, avoiding over-mixing to take care of texture.

Fresh, vibrant, and filled with contrasting textures—the creamy feta and crunchy pecans play off the tender spinach, whereas the sweet-tangy dressing ties all of it collectively. Serve it alongside grilled rooster for a hearty meal or scoop it into lettuce cups for a enjoyable, low-carb twist.

Simple Spinach and Pomegranate Salad

Unbelievably, this salad is the culinary equal of discovering cash in your winter coat pocket—surprisingly pleasant and manner simpler than it appears. We’re speaking a couple of vibrant bowl of greens that’ll make your style buds do a contented dance whereas secretly packing sufficient vitamins to impress your physician. Seriously, this spinach and pomegranate combo is about to develop into your new go-to for once you need to really feel fancy with out the fuss.

Ingredients

For the salad base:
– 6 cups recent baby spinach
– 1 cup pomegranate arils
– 1/2 cup crumbled feta cheese
– 1/4 cup toasted pecans

For the dressing:
– 1/4 cup olive oil
– 2 tbsp lemon juice
– 1 tbsp honey
– 1 tsp Dijon mustard
– 1/4 tsp salt
– 1/8 tsp black pepper

Instructions

1. Wash the baby spinach completely in chilly water utilizing a salad spinner to take away any grit.

2. Pat the spinach fully dry with paper towels or use the salad spinner—this prevents your dressing from getting watery.

3. Toast the pecans in a dry skillet over medium warmth for 3-4 minutes, shaking frequently till aromatic and flippantly browned.

4. Combine olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper in a small jar with a tight-fitting lid.

5. Shake the dressing vigorously for 30 seconds till absolutely emulsified and creamy wanting.

6. Place the dried spinach in a big serving bowl, making a fluffy mattress for your toppings.

7. Sprinkle pomegranate arils evenly over the spinach, letting these ruby jewels tumble throughout the greens.

8. Scatter crumbled feta cheese throughout the salad, aiming for even distribution of these salty little crumbles.

9. Add the toasted pecans whereas they’re nonetheless barely heat to assist launch their nutty aroma.

10. Drizzle the dressing over the salad simply earlier than serving, beginning with half and including extra as wanted.

11. Toss every part gently with salad tongs till each leaf will get a shiny coating of dressing.

Get prepared for the last word texture occasion in your mouth—the crisp spinach performs superbly towards the juicy pomegranate pops, whereas the creamy feta and crunchy pecans create a symphony of contrasts. This salad shines brightest when served instantly, although you would completely fancy it up with grilled rooster or serve it alongside a comfy soup for the proper light-meets-hearty meal scenario.

Light Spinach and Cucumber Salad

Who says healthy eating needs to be a snooze-fest? This Light Spinach and Cucumber Salad is right here to rescue your style buds from the tyranny of boring greens with a zesty character that’ll make you neglect you’re being virtuous. Whip up this crunchy, refreshing masterpiece in minutes flat—as a result of who has time for sophisticated when starvation strikes?

Ingredients

For the Salad Base

• 4 cups recent baby spinach leaves
• 1 giant cucumber, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup pink onion, thinly sliced

For the Dressing

• 3 tbsp additional virgin olive oil
• 2 tbsp recent lemon juice
• 1 tsp honey
• 1/2 tsp Dijon mustard
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Wash 4 cups of recent baby spinach leaves completely below chilly running water to take away any grit.
2. Pat the spinach fully dry utilizing a salad spinner or clear kitchen towels—this important tip prevents watery dressing!
3. Slice 1 giant cucumber into skinny, even rounds roughly 1/8-inch thick.
4. Cut 1/2 cup cherry tomatoes in half lengthwise utilizing a pointy knife.
5. Thinly slice 1/4 cup pink onion into half-moons for milder taste distribution.
6. Combine the dried spinach, cucumber slices, tomato halves, and pink onion in a big salad bowl.
7. In a small separate bowl, whisk collectively 3 tablespoons additional virgin olive oil and a couple of tablespoons recent lemon juice till emulsified.
8. Add 1 teaspoon honey, 1/2 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon black pepper to the dressing combination.
9. Whisk the dressing vigorously for 30 seconds till absolutely mixed and barely thickened.
10. Pour the dressing over the salad substances instantly earlier than serving to take care of most crunch.
11. Toss the salad gently however completely with salad tongs till each leaf is flippantly coated—overmixing bruises delicate spinach, so deal with with care!

That first chew delivers an epic crunch symphony with the cool cucumber taking part in backup to spinach’s earthy notes, all tied collectively by the dressing’s vivid, tangy kick. Try serving it alongside grilled rooster for a protein increase, or pile it into pita pockets for a lunch that really excites your palate—this salad refuses to be background surroundings!

Spinach and Chickpea Salad

Gather ’spherical, salad skeptics! This isn’t your common unhappy desk lunch—this spinach and chickpea scenario is about to develop into your new crunchy, protein-packed obsession that’ll make you neglect rabbit food ever existed. Get able to toss your method to glory with flavors that pop brighter than your notification display throughout a Netflix binge.

Ingredients

For the Salad Base

• 6 cups recent spinach leaves
• 1 (15 oz) can chickpeas, drained and rinsed
• 1/2 cup chopped pink onion
• 1/2 cup crumbled feta cheese
• 1/4 cup toasted pine nuts

For the Lemon Vinaigrette

• 1/4 cup olive oil
• 3 tbsp recent lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp honey
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Place pine nuts in a dry skillet over medium warmth and toast for 3-4 minutes, shaking the pan frequently till golden brown and aromatic.
2. Transfer toasted pine nuts to a plate to chill fully, which prevents them from turning into soggy within the salad.
3. Whisk collectively olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper in a small bowl till absolutely emulsified.
4. Place spinach leaves in a big salad bowl, ensuring to pat them dry first if they appear damp for higher dressing adherence.
5. Add drained chickpeas, chopped pink onion, and cooled pine nuts to the spinach.
6. Pour the lemon French dressing over the salad substances, beginning with half the dressing.
7. Toss the salad gently however completely with salad tongs or two giant spoons to coat every part evenly.
8. Add crumbled feta cheese and the remaining dressing, then give one closing mild toss to distribute the cheese with out breaking it down an excessive amount of.
9. Serve instantly or refrigerate for as much as half-hour in case you favor a barely chilled salad.

Marvel at how these crispy pine nuts play hide-and-seek with creamy chickpeas whereas the tangy feta cheese cuts by the intense lemon dressing like a culinary superhero. The spinach stays miraculously perky, refusing to wilt below pressure—in contrast to your willpower round this scrumptious bowl. Try piling it on toasted sourdough for an open-faced sandwich scenario that’ll make you’re feeling fancy with out the hassle.

Spinach Salad with Red Onion and Balsamic Glaze

Sick of salads that style like punishment? This spinach quantity with zesty pink onion and that fancy balsamic glaze you impulse-bought is about to develop into your go-to transfer for wanting refined with minimal effort. It’s the salad that claims, “I have my life together,” even when your laundry pile suggests in any other case.

Ingredients

• For the salad base:
  • 6 cups recent baby spinach
  • 1/2 medium pink onion, thinly sliced
• For the dressing:
  • 1/4 cup balsamic glaze
  • 2 tbsp additional virgin olive oil
  • 1 tbsp honey
  • 1/2 tsp Dijon mustard
  • 1/4 tsp salt
  • 1/8 tsp black pepper

Instructions

1. Place 6 cups recent baby spinach in a big salad bowl.
2. Thinly slice 1/2 medium pink onion into half-moons.
3. Tip: Soak pink onion slices in ice water for 5 minutes to mellow their sharp chew if desired.
4. Add sliced pink onion to the spinach within the bowl.
5. In a small bowl, whisk collectively 1/4 cup balsamic glaze, 2 tbsp olive oil, 1 tbsp honey, 1/2 tsp Dijon mustard, 1/4 tsp salt, and 1/8 tsp black pepper till absolutely mixed.
6. Tip: Whisk the dressing vigorously for 30 seconds to emulsify the oil and glaze fully.
7. Drizzle the dressing over the spinach and pink onion.
8. Using salad tongs, toss the salad gently however completely for 30 seconds to coat each leaf evenly.
9. Tip: Serve instantly after dressing to stop the spinach from wilting.

Vibrant, tangy, and simply candy sufficient to make you neglect you’re eating one thing healthy, this salad delivers crisp spinach towards the mild crunch of onion, all slicked with that shiny balsamic hug. Try piling it alongside grilled rooster or scooping it onto crusty bread for an open-faced sandwich that’s principally a salad with a carb-based safety blanket.

Conclusion

Perfect for busy weeknights or particular events, these 28 spinach salad recipes provide infinite inspiration for healthy, scrumptious meals. We hope you discover some new favorites! Share which recipes you liked within the feedback under, and don’t neglect to pin this text on Pinterest so you’ll be able to simply return to those pleasant concepts.