Spinach salad has a reputation for being a side dish that’s easy to skip. But with just a few exciting ingredients and flavourful dressings, spinach can become the star of the table. These five recipes prove that a spinach salad can be satisfying, full of texture, and anything but boring. Bonus: all measurements are in the metric system.
Warm Spinach & Mushroom Salad with Balsamic Glaze
A cozy twist on spinach salad that’s great for cooler days.
Ingredients:
- 150 g baby spinach
- 200 g cremini mushrooms, sliced
- 1 small red onion, thinly sliced
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt and black pepper to taste
- Shaved Parmesan cheese for topping
Instructions:
Sauté mushrooms and onions in olive oil over medium heat for about 7 minutes. Add balsamic vinegar and stir until slightly reduced. Place spinach in a bowl and pour the warm mixture over it to gently wilt the leaves. Season and top with Parmesan.
Strawberry, Feta & Walnut Spinach Salad
A sweet and savoury combo that’s perfect for spring and summer.
Ingredients:
- 200 g baby spinach
- 150 g strawberries, sliced
- 100 g feta cheese, crumbled
- 50 g walnuts, toasted
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp honey
- Salt to taste
Instructions:
Whisk olive oil, lemon juice, honey, and salt to make a quick dressing. In a bowl, combine spinach, strawberries, feta, and walnuts. Drizzle the dressing over the top and toss gently.
Chickpea & Spinach Salad with Tahini Dressing
Packed with plant-based protein and creamy tahini flavour.
Ingredients:
- 200 g baby spinach
- 400 g canned chickpeas, rinsed
- 1 small cucumber, diced
- 1 carrot, grated
- 3 tbsp tahini
- 1 tbsp lemon juice
- 1 tbsp water (adjust for consistency)
- 1 garlic clove, minced
- Salt and ground cumin to taste
Instructions:
Whisk tahini, lemon juice, water, garlic, salt, and cumin into a smooth dressing. Toss spinach, chickpeas, cucumber, and carrot in a bowl, then mix in the dressing. Serve immediately or chilled.
Spinach, Roasted Pumpkin & Quinoa Salad
A warm and colourful salad that’s filling enough for a main course.
Ingredients:
- 150 g baby spinach
- 300 g pumpkin, peeled and cubed
- 100 g cooked quinoa
- 30 g pumpkin seeds (pepitas), toasted
- 2 tbsp olive oil
- 1 tsp paprika
- Salt and pepper to taste
- 1 tbsp red wine vinegar
Instructions:
Toss pumpkin with olive oil, paprika, salt, and pepper. Roast at 200°C for 20–25 minutes. In a bowl, mix spinach with quinoa and the roasted pumpkin. Drizzle with vinegar and olive oil, and sprinkle with toasted seeds before serving.
Orange, Avocado & Almond Spinach Salad
Bright, creamy, and nutty all in one dish.
Ingredients:
- 150 g baby spinach
- 1 ripe avocado, sliced
- 1 large orange, peeled and segmented
- 30 g sliced almonds, toasted
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp maple syrup
- Salt to taste
Instructions:
Whisk olive oil, vinegar, maple syrup, and salt to make the dressing. Layer spinach, avocado, and orange segments in a bowl. Top with almonds and drizzle with dressing.
Spinach salads don’t have to be repetitive. With a little creativity, you can turn this leafy green into something fresh and unforgettable, whether you want something quick, filling, or fit for entertaining.
