Introduction
The first spinach salad I ever tasted was at a cozy family dinner, and I was amazed by how something so simple could taste so vibrant. The earthy spinach, paired with juicy fruit, crunchy nuts, and a bright dressing, felt like a celebration of freshness. Since then, spinach salad has become a staple in my kitchen. I, Lina Vexley, often prepare it when I want something wholesome yet satisfying. It’s a dish that proves salads can be both nourishing and full of flavor, offering endless variations depending on the season and what’s in the pantry.
Recipe Card
Fresh Spinach Salad
Equipment
- Large Salad Bowl
Ingredients
Salad Base
- 6 cups fresh spinach washed and dried
- 1 cup strawberries sliced
- 1/4 cup red onion thinly sliced
- 1/4 cup feta cheese crumbled
- 1/4 cup walnuts toasted
Dressing
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tsp honey
- 1/2 tsp Dijon mustard
- to taste salt and black pepper
Instructions
- Place spinach in a large salad bowl.
- Add strawberries, red onion, feta cheese, and toasted walnuts.
- In a small bowl, whisk olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper.
- Pour the dressing over the salad just before serving.
- Toss gently to combine all ingredients evenly.
Notes
Nutrition
How to Make Spinach Salad
A spinach salad is as delightful to prepare as it is to eat. Begin by rinsing and drying your spinach leaves thoroughly. Place them in a large salad bowl to create a fresh, leafy base. Add sliced strawberries for sweetness, thinly sliced red onions for sharpness, and a handful of toasted walnuts for crunch. Crumbled feta cheese brings a creamy and tangy element that ties the flavors together beautifully.
The dressing is simple yet impactful. In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, and a pinch of salt and pepper. The olive oil adds richness, vinegar contributes tang, honey balances the acidity, and mustard provides depth. Taste and adjust seasoning until the balance feels just right—smooth, tangy, and slightly sweet.
Pour the dressing over the spinach salad just before serving to keep the leaves crisp. Toss gently so each leaf is lightly coated without crushing the toppings. The combination of flavors—earthy spinach, sweet fruit, nutty crunch, and creamy cheese—creates a dish that feels indulgent while remaining healthy.
You can easily customize this salad. Swap strawberries for blueberries, apples, or pears based on the season. Replace walnuts with pecans or almonds for a different kind of crunch. For added protein, top it with grilled chicken, salmon, or chickpeas to turn it into a full meal.
This spinach salad is versatile enough for lunch, dinner, or as a festive side dish at gatherings. It takes just minutes to prepare yet looks colorful and elegant on any table. With its mix of textures and flavors, it’s a salad that proves healthy food can be exciting, nourishing, and delicious.
Conclusion
Spinach salad is a perfect example of balance—fresh, vibrant, and packed with nutrients while still being indulgent and flavorful. The blend of leafy greens, fruit, cheese, and nuts makes every bite satisfying and wholesome. As Lina Vexley, I encourage you to make this recipe your own by adapting it with seasonal ingredients and proteins. Whether you enjoy it as a light lunch, a refreshing side, or a complete meal, this salad never disappoints. With its versatility and ease, spinach salad is sure to become a timeless favorite in your kitchen.