Super Easy Spinach Salad Recipe!

A good salad should be crisp, bright, and satisfying without taking over your whole evening. This easy spinach salad checks all those boxes and then some.

It’s the kind of recipe you’ll make once and then keep on repeat because it’s quick, flexible, and tastes great with almost any meal.

The dressing is tangy and slightly sweet, the textures are balanced, and it takes just minutes to pull together. Keep this one in your back pocket for busy nights or simple lunches.

Why This Easy Spinach Salad Recipe Works

This salad keeps things simple so each ingredient can shine. Baby spinach is tender and mild, which pairs well with crisp apples, crunchy nuts, and salty cheese.

A quick vinaigrette ties everything together with the right mix of acidity and sweetness. You don’t need fancy tools, and nothing requires cooking, so it’s weeknight-friendly.

Best of all, the ingredients are easy to find and swap based on what you have.

Shopping List

• Baby spinach (about 5–6 cups, loosely packed)
• Apple (1 medium, sweet-tart like Honeycrisp or Pink Lady)
• Red onion (a few thin slices, to taste)
• Cucumber (1 small, thinly sliced or chopped)
• Cherry or grape tomatoes (1 cup, halved)
• Feta or goat cheese (1/3 cup, crumbled)
• Pecans or walnuts (1/3 cup, roughly chopped; candied optional)
• Dried cranberries (2–3 tablespoons)
• Extra-virgin olive oil (3 tablespoons)
• Apple cider vinegar (1.5 tablespoons; or red wine vinegar)
• Dijon mustard (1 teaspoon)
• Honey or maple syrup (1 teaspoon)
• Salt and black pepper (to taste)
• Optional add-ins: cooked chicken, chickpeas, avocado, sunflower seeds, cooked quinoa

How to Make It

1. Rinse and dry the spinach. Spin or pat it dry. Dry leaves are key so the dressing sticks instead of sliding off.
2. Slice the produce. Core and thinly slice the apple.Slice the cucumber and onion. Halve the tomatoes. Keep the cuts fairly uniform for even bites.
3. Toast the nuts (optional but worth it). Warm a dry skillet over medium heat for 3–4 minutes, stirring often, until fragrant.Let cool.
4. Make the dressing. In a small bowl or jar, whisk olive oil, vinegar, Dijon, honey, a pinch of salt, and a few grinds of pepper until emulsified. Taste and adjust: more honey for sweetness, more vinegar for tang, more salt for balance.
5. Assemble the salad. Add spinach to a large bowl. Scatter on apples, cucumber, tomatoes, onion, cranberries, and nuts.Sprinkle with crumbled cheese.
6. Dress lightly. Start with half the dressing. Toss gently to coat, then add more as needed. You want a light sheen, not soggy leaves.
7. Finish and serve. Taste for salt and acid. Add a squeeze of lemon or a pinch of salt if it needs a lift.Serve right away.

Storage Instructions

• Undressed salad: Store components separately in airtight containers for up to 2–3 days. Keep nuts and cheese in their own containers to preserve crunch and freshness.
• Dressed salad: Best eaten immediately. If you have leftovers, refrigerate and eat within 24 hours.The spinach will soften but still tastes good.
• Dressing: Refrigerate in a sealed jar for up to 1 week. Shake before using as it may separate.
• Make-ahead tip: Prep the vinaigrette and chop firm veggies (cucumber, onion) ahead. Slice the apple just before serving or toss in a little lemon juice to prevent browning.

Benefits of This Recipe

• Quick and no-cook: From start to finish, this takes about 10–15 minutes.
• Balanced flavors: Sweet fruit, salty cheese, crunchy nuts, and a bright dressing make every bite interesting.
• Nutritious: Spinach provides iron and vitamins, while nuts add healthy fats and protein.It’s a light but satisfying option.
• Flexible: You can swap ingredients based on season or what’s in your fridge without losing the spirit of the salad.
• Great with mains: Works as a side for chicken, fish, pasta, or pizza, or add protein to make it a full meal.

What Not to Do

• Don’t overdress the salad. Too much dressing will weigh down the spinach and make it soggy.
• Don’t skip drying the greens. Wet leaves repel dressing and dilute flavor.
• Don’t add warm ingredients directly. Hot chicken or grains wilt spinach fast. Let them cool slightly first.
• Don’t slice the apple too early without acid. It will brown. Toss with lemon if prepping ahead.
• Don’t over-salt before tasting. Feta or goat cheese adds salt.Season lightly, then adjust.

Variations You Can Try

• Protein Boost: Add grilled chicken, sliced steak, shrimp, or a can of rinsed chickpeas.
• Grain Bowl Style: Fold in 1 cup cooked and cooled quinoa, farro, or couscous for a heartier meal.
• Autumn Twist: Swap apples for pears, add roasted butternut squash, and use toasted pumpkin seeds.
• Berry Spin: Replace cranberries with fresh strawberries or blueberries and use goat cheese for extra creaminess.
• Mediterranean Vibes: Use Kalamata olives, cucumbers, tomatoes, red onion, feta, and a lemon-oregano vinaigrette.
• Crunch Lovers: Add roasted chickpeas, sunflower seeds, or crispy prosciutto for extra texture.
• Dairy-Free: Skip the cheese and add avocado for creaminess. Adjust salt to taste.
• Sweet Heat: Add a pinch of red pepper flakes to the dressing and use a touch more honey to balance.

FAQ

Can I use regular spinach instead of baby spinach?

Yes, but remove tough stems and chop it into bite-size pieces. Baby spinach is more tender and mild, which is why it’s preferred for raw salads.

What’s a good substitute for apple cider vinegar?

Red wine vinegar or white balsamic vinegar both work well.

For a brighter citrus note, use fresh lemon juice and adjust the honey to taste.

How can I make this Easy Spinach salad more filling?

Add protein like chicken, salmon, tofu, or chickpeas, and include a grain such as quinoa or farro. A few slices of avocado also help make it more satisfying.

Can I make the dressing without mustard?

You can, but mustard helps emulsify the dressing. If you skip it, whisk extra well, or add a small spoon of mayo or tahini to help it come together.

What if I don’t like raw onions?

Use fewer slices or soak them in cold water for 10 minutes to mellow the bite.

You can also swap in thinly sliced green onions or chives.

Is there a nut-free option?

Absolutely. Use roasted sunflower or pumpkin seeds for crunch. Toast them briefly for extra flavor.

How do I keep the apples from browning?

Toss the slices with a little lemon juice right after cutting.

You can also slice them just before serving to keep them crisp and fresh.

Can I use a store-bought dressing?

Sure. Choose a light vinaigrette, such as balsamic or raspberry. Taste as you go so you don’t overwhelm the salad.

Wrapping Up

This easy spinach salad is the kind of recipe that quietly becomes a staple.

It’s quick to make, easy to customize, and works with just about any meal. Keep the core ideas in mind—dry greens, balanced textures, and a bright dressing—and you’ll get a fresh, flavorful bowl every time.

Whether it’s a weekday lunch or a simple side for dinner, this salad is ready when you are.