4.92 34 Published Jul 16, 2024, Updated Sep 09, 2024 My grandma’s staple salad recipe is something very similar to this one. I switched up her recipe and used toasted walnuts in place of her candied pecans (to reduce the sugar content!) and used dried cranberries instead of fresh strawberries, because dried cranberries are always in season and one of my favorite salad toppers. Here’s what you need for this easy spinach salad:
baby spinach – I like using pre-washed baby spinach for this salad. The leaves are smaller, more tender and more flavorful. Plus, using pre-washed spinach saves time on having to wash and clean the spinach. mini cucumbers – a normal cucumber will work here too, but I love the mini cucumbers because they’re seedless and so flavorful. goat cheese – I love the creaminess that goat cheese adds to this salad. red onion – the perfect way to add a bit of flavor and crunch. You can use yellow onion if needed. dried cranberries – dried cranberries add a nice pop of sweetness and a bit of chewy texture. avocado – this adds some healthy fat and creaminess to the salad. walnuts – the toasted walnuts add a lovely crunch and nutty flavor. creamy balsamic dressing – a super simple dressing made of balsamic vinegar, olive oil, Greek yogurt, dijon mustard, honey, garlic powder, salt and pepper.
How to Make Spinach Salad
That salad is a breeze to whip up. Here are the four simple steps!
What to Serve with Spinach Salad
This spinach salad is the perfect side salad to pair with just about any main dish! I love it for casual weeknight dinners, but it’s also fancy enough for holidays and special celebrations. Here are some pairing ideas:
Apple Cider Vinegar Chicken Easy Crispy Baked Tofu Marinated Tempeh Sheet Pan Chicken Sausage and Roasted Veggies Roasted Root Vegetables
How to Make Ahead And Store
To make ahead: You can prep the different components of this salad ahead of time and then assemble right before serving. You can toast the walnuts, make the dressing and chop the cucumbers and onions in advance. Just store the perishable items in the fridge with the dressing in a separate container. When it’s time to serve, simply toss the salad ingredients together with the dressing and enjoy! To store: To store leftovers of the dressed salad, store in an airtight container in the fridge for 1-2 days. The spinach will wilt and loose its crispness as it sits, but it’ll still taste delicious.
More Salad Recipes
Roasted Vegetable Salad Kale Caesar Salad Easy Cucumber Salad Sonoma Chicken Salad Kale Crunch Salad Buffalo Chicken Salad
