Easy Spinach Salad
User Reviews
4.9
Easy Spinach Salad
Description
Easy Spinach Salad features crisp baby spinach leaves dressed with a creamy balsamic mixture made from balsamic vinegar, olive oil, Greek yogurt, Dijon mustard, honey, garlic powder, salt, and pepper. The salad is topped with sliced mini cucumbers, thinly sliced red onions, crumbled goat cheese, dried cranberries, toasted walnuts, and sliced avocado, offering a satisfying variety of textures and flavors.
The toasting of walnuts brings out their nutty aroma and adds crunch, contrasting with the creamy avocado and cheese. The dressing’s tang and sweetness balance the freshness of the spinach and the earthy sweetness from dried cranberries. Tossing the salad in dressing softens the spinach but enhances the overall harmony of components.
This salad can be served as a side dish or light meal. As an alternative, the dressing can be served on the side to keep the greens fresh until serving. Ingredient substitutions include other nuts, cheeses, or dried fruits to accommodate preferences or availability. The dressing can be swapped for other vinaigrettes to adjust flavor profiles. To make it dairy-free or nut-free, omit or replace cheese and nuts accordingly.
Ingredients
- 10 oz baby spinach
- 1 cup cucumber sliced mini
- ⅔ cup goat cheese crumbled
- ½ cup onion sliced, red
- ½ cup dried cranberries
- ½ cup walnut raw
- 1 avocado sliced
- black pepper for serving, fresh cracked
Creamy Balsamic Dressing
- ¼ cup balsamic vinegar
- ¼ cup olive oil
- ¼ cup Greek yogurt full fat
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Add walnuts to a small skillet over medium heat to toast. Let cook, tossing frequently for 3-5 minutes until fragrant and starting to brown. Remove from pan and let cool.
- Prepare dressing by whisking together all ingredients in a small bowl until fully combined and creamy. You can also blend everything together in a blender or with an immersion blender.
- Prepare salad by adding spinach to a large bowl, top with cucumbers, goat cheese, onions, cranberries, toasted walnuts and sliced avocado. Top with fresh cracked pepper.
- Drizzle dressing over salad, toss and serve. Once tossed in the dressing the salad doesn’t look as pretty so another option is to plate the salad and serve with dressing on the side so everyone can add their own dressing.
Notes
- Toast walnuts in a skillet to enhance flavor and crunch before adding to salad.
- Substitute goat cheese with feta, blue cheese, or preferred cheese variety.
- Use dried cherries, raisins, dates, or chopped dried apricots instead of dried cranberries.
- Swap walnuts with toasted pecans, almonds, or use candied nuts for extra sweetness.
- Dressing alternatives include balsamic vinaigrette, lemon vinaigrette, or white balsamic vinaigrette.
- To make the salad dairy-free, omit cheese or use vegan cheese alternatives.
- For a nut-free version, omit walnuts and use seeds like sunflower seeds or pepitas instead.
- Serve dressing on the side if preferred to maintain salad freshness and appearance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 448 kcal
% Daily Value*
| Serving | 1/4 of recipe | |
| Calories | 448kcal | 22% |
| Carbohydrates | 28g | 9% |
| Protein | 10g | 20% |
| Fat | 34g | 52% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 15g | 88% |
| Cholesterol | 12mg | 4% |
| Sodium | 485mg | 20% |
| Fiber | 6g | 24% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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