This simple Spinach salad is loaded with crisp spinach, creamy avocado, and juicy cherry tomatoes and it’s tossed in an incredible Greek salad dressing.
Table Of Contents
This Spinach Salad is so flavorful, you have to love it! Made with lots of vegetables, fruit, and quinoa, with a homemade dressing, it’s perfect for lunch or dinner.
- TASTE: This salad has tons of flavor, from the earthy spinach to the pungent onion to the sweet dried cherries and tangy dressing.
- TEXTURE: The tender quinoa is a delicious balance for all these crisp and crunchy veggies.
- TIME: It only takes 5 minutes.
- EASE: This dish is a breeze. I’ll show you how to easily make your own dressing for the perfect salad.
What You’ll Need
For the salad
- Cooked quinoa- Pre-cook this until tender and fluffy for added protein to the salad that will make it even more satisfying.
- Cherry tomatoes- Or you can use grape tomatoes, or cut up Roma tomatoes.
- Yellow bell peppers– Or any other color pepper will work.
- Dried cherries– These add great sweetness to the Spinach Salad that contrasts nicely with the tangy dressing.
- Red onion– Or any other color onion is fine. Use as much or as little as you like since this ingredient has strong flavor.
For the Greek dressing
- Avocado oil– This is the base for the dressing.
- Apple cider vinegar– This adds lots of tanginess. For added health benefits, use the one with the “mother” in it.
- Honey– This ingredient balances out the tangy flavors with some sweetness.
- Dijon mustard– This is an emulsifier that holds the oil and vinegar together. It’s also deliciously tangy.
- Lemon juice- For a bright citrusy note.
- Seasonings- Italian spices and salt
Add-ins and Substitutions
- Add cheeses– Try this recipe with the additions of feta cheese, blue cheese, or parmesan cheese.
- Use fruit- Add more sweetness with some strawberries, blueberries, and citrus fruit like orange and grapefruit.
- Add some toasted nuts and seeds– Make this dish even more filling and tasty with some sunflower seeds, sliced almonds, walnuts, and even candied pecans.
- Substitute another dressing- Try this salad with another dressing, like this Greek salad dressing, buttermilk ranch dressing, or cilantro lime dressing.
How to Make a Spinach Salad
- Prep the vegetables. First, chop your cherry tomatoes into halves, then cut the avocado into chunks. Slice up the red onion and yellow peppers into small julienned cuts.
- Combine. In a large bowl, add the cooked quinoa, cherry tomatoes, avocado, yellow bell peppers, dried cherries, red onion, and baby spinach.
- Add the dressing. Now drizzle the Greek salad dressing over the entire spinach salad and give it a good toss. Or you can plate a desired about of the salad separately and pour as much dressing as you like per your taste.
Pro Tip: For a beautiful salad, lay a bed of spinach on the plate and then line up your ingredients on top. This presentation is great for guests.
- Prep your ingredients- Always have your ingredients prepped and chopped ahead of time so you can toss them into your salad bowl all together right away.
- Chop the vegetables uniformly- Cut the vegetables to a similar size so that you can get a little of everything in every bite.
- Rinse the quinoa- Before you cook your quinoa always make sure to rinse it, do NOT skip this step. Rinse it through a fine-mesh sieve until the water drains clear.
- Cook and cool the quinoa- Add 1 cup of rinsed quinoa to a pot and pour in 2 cups of water and bring it to a boil. Bring the heat down to medium-low and cover. Cook for another 15 to 20 minutes then let it cool.
Yes! This salad is not just flavorful but full of lots of nutrition. Spinach alone is practically a superfood since it’s high in vitamin A, C, fiber, and iron. The avocado is also high and fiber, minerals, and heart-healthy fats.
It’s up to you if you want to cut up the spinach leaves. This salad is delicious with whole leaves or chopped. If you choose to keep them whole, you can chop off any long stems to make eating the salad easier.
This Spinach Salad recipe happens to be vegetarian (even vegan), so if you want a more filling meal, here are a few great dishes to serve with it. But it’s so versatile, you could really serve it with anything.
- Chicken: Enjoy this salad with some Paleo Chicken Thighs, Mushroom Risotto with Chicken, or Chicken Fritters with Zucchini.
- Beef: Serve this alongside some Braised Beef, Garlic Butter Steak Bites, Smoked Beef Brisket, or Cast Iron Ribeye Steak.
- Seafood: Pair this Spinach Salad with something light, like this Cilantro Lime Salmon, or Cod with Sautéed Vegetables and Lobster Ravioli.
- Soups: Serve it with a bowl of Cream of Mushroom Soup, Broccoli Cheddar Soup, Tortellini Soup, or Baked Potato Soup.
Make This Recipe in Advance
Make ahead: You can prepare the dressing in advance so that you only need to cut the vegetables to enjoy this salad.
Storing: Store the dressing separately from the salad if possible. The dressing can last for up to 2 weeks in an airtight container or mason jar. But the salad will only be good for 1-2 days.
Freeze: Unfortunately, you cannot freeze salads since the spinach will wilt. You can only freeze spinach if you are planning to use it in a smoothie or if you are adding it to a spinach cheese dip. It’s best to enjoy this Spinach Salad fresh.
More Yummy Salads!
Full Recipe Instructions
Spinach Salad Recipe
For the salad
- 1 cup cooked quinoa
- 1 cup cherry tomatoes
- 1 cup avocado
- 1 cup yellow bell peppers
- 1/2 cup dried cherries
- 1/2 cup red onion
- 8 cups baby spinach
- Begin making your quinoa salad by chopping up your cherry tomatoes into halves, then cut the avocado into chunks. You'll also want to slice up the red onion and yellow peppers into small julienned cuts.
- In a large bowl, add the cooked quinoa, cherry tomatoes, avocado, yellow bell peppers, dried cherries, red onion, and baby spinach.
- Now drizzle the Greek salad dressing over the entire quinoa salad and give it a good toss. Or you can plate a desired about of the salad separately and pour as much dressing as you like per your taste.