This Spinach Salad is fresh, vibrant, and full of flavor—the kind of dish I turn to when I want something quick, light, and still satisfying. Whether I serve it as a side or enjoy it as a main topped with protein, it never feels boring. With crisp spinach leaves, crunchy veggies, creamy cheese, and a simple dressing, this salad checks all the boxes for a balanced and delicious dish.
Why You’ll Love This Recipe
I love how versatile and simple this salad is. It’s the kind of recipe I can throw together in minutes with whatever I have on hand, and it always tastes amazing. The freshness of the spinach pairs beautifully with creamy elements like cheese or avocado, and I get to customize it endlessly. It’s great for meal prep, picnics, lunch, or dinner—and it always makes me feel good after eating it.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Fresh baby spinach
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Cherry tomatoes, halved
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Red onion, thinly sliced
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Cucumber, sliced
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Feta cheese or goat cheese, crumbled
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Sliced almonds, walnuts, or sunflower seeds (for crunch)
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Avocado, diced (optional)
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Hard-boiled eggs or grilled chicken (optional, for extra protein)
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Olive oil
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Balsamic vinegar or lemon juice
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Dijon mustard (for the dressing)
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Salt and black pepper
Directions
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I start by rinsing and drying the spinach thoroughly, then place it in a large salad bowl.
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I add the sliced cherry tomatoes, red onion, cucumber, and any other veggies I’m using.
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I sprinkle in the crumbled cheese and any crunchy toppings like nuts or seeds.
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For extra creaminess, I like to add some diced avocado or a sliced hard-boiled egg.
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In a small jar, I shake together olive oil, balsamic vinegar or lemon juice, Dijon mustard, salt, and pepper until the dressing is well combined.
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I pour the dressing over the salad just before serving and toss gently to coat everything evenly.
Servings and timing
This salad serves about 2 as a main or 4 as a side. It only takes me 10–15 minutes to prepare, making it a great option when I want something healthy without spending too much time in the kitchen.
Variations
When I want a heartier version, I add grilled chicken, salmon, or shrimp on top. For a fruitier twist, I sometimes mix in sliced strawberries or apple, and swap the feta for blue cheese or shaved parmesan. If I want a little extra crunch, I toss in croutons or roasted chickpeas. The dressing can be changed up too—sometimes I use a creamy ranch or honey mustard instead of vinaigrette.
storage/reheating
I store the undressed salad in an airtight container in the fridge for up to 2 days. If it’s already dressed, it’s best eaten within a few hours so the spinach doesn’t wilt. I keep the dressing separate until I’m ready to eat. Since this is a salad, there’s no reheating needed—just mix and enjoy.
FAQs
Can I use regular spinach instead of baby spinach?
Yes, but I prefer baby spinach for its tenderness and mild flavor. If I use regular spinach, I remove the tough stems and chop the leaves for easier eating.
What’s the best dressing for spinach salad?
I usually go with a simple vinaigrette made from olive oil, balsamic vinegar, and mustard, but creamy dressings like poppy seed or ranch also work well.
How do I keep the spinach from getting soggy?
I always dry the spinach thoroughly after rinsing, and I keep the dressing separate until right before serving.
Can I make this salad ahead of time?
Yes, I prep all the ingredients and store them separately. I wait to add the avocado, cheese, and dressing until just before serving to keep everything fresh.
Is this salad keto-friendly?
It can be. I skip the fruit and choose high-fat toppings like cheese, nuts, avocado, and a low-carb dressing to keep it keto.
Conclusion
This Spinach Salad is a go-to recipe I never get tired of. It’s healthy, fresh, and full of flavor—and the best part is how easy it is to customize. Whether I’m serving it as a light side or bulking it up into a meal, it always comes out delicious. It’s proof that simple ingredients can make something really satisfying.
PrintSpinach Salad
This Spinach Salad is fresh, vibrant, and full of flavor—made with crisp spinach, crunchy veggies, creamy cheese, and a simple dressing. Quick to prepare, endlessly customizable, and perfect as a light side dish or a hearty main with added protein.
- Prep Time: 10–15 minutes
- Cook Time: 0 minutes
- Total Time: 10–15 minutes
- Yield: 2 servings (main) or 4 servings (side)
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Fresh baby spinach
- Cherry tomatoes, halved
- Red onion, thinly sliced
- Cucumber, sliced
- Feta cheese or goat cheese, crumbled
- Sliced almonds, walnuts, or sunflower seeds (for crunch)
- Avocado, diced (optional)
- Hard-boiled eggs or grilled chicken (optional, for extra protein)
- Olive oil
- Balsamic vinegar or lemon juice
- Dijon mustard (for the dressing)
- Salt and black pepper
Instructions
- Rinse and dry spinach thoroughly, then place in a large salad bowl.
- Add cherry tomatoes, red onion, cucumber, and other veggies of choice.
- Sprinkle in crumbled cheese and crunchy toppings like nuts or seeds.
- Optionally add diced avocado or sliced hard-boiled egg for creaminess.
- In a small jar, combine olive oil, balsamic vinegar or lemon juice, Dijon mustard, salt, and pepper. Shake until well blended.
- Pour dressing over salad just before serving and toss gently to coat.
Notes
- Add grilled chicken, salmon, or shrimp for a heartier version.
- Mix in strawberries, apples, or blue cheese for a fruity twist.
- Top with croutons or roasted chickpeas for extra crunch.
- Swap vinaigrette for ranch, poppy seed, or honey mustard dressing.
Nutrition
- Serving Size: 1 side salad
- Calories: 180
- Sugar: 3g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg
