10+ Spinach Salad Recipes to Brighten Your Lunch Table

Spinach salads make a fresh, healthy meal or side. They’re quick to throw together and let you get creative with whatever ingredients you like.

You can whip up a tasty spinach salad using simple ingredients that bring a mix of flavors and textures.

If you like sweet, savory, crunchy, or soft touches, spinach salads have you covered. Mixing spinach with fruit, nuts, cheese, or a good dressing makes a dish that stands on its own—or pairs perfectly with your main.

Ingredients

• Fresh spinach
• Various fruits (like apples or strawberries)
• Nuts (such as pecans or almonds)
• Cheese (feta, goat cheese, or hard-boiled eggs)
• Onions or mushrooms
• Dressing (vinaigrette or bacon dressing)

Cooking Instructions

1. Wash and dry fresh spinach.
2. Slice or chop any fruit.
3. Toast nuts if you want extra crunch.
4. Combine spinach, fruits, nuts, and cheese in a big bowl.
5. Add onions or mushrooms if you’re using them.
6. Pour your dressing over the salad.
7. Toss gently so everything mixes.
8. Serve right away for the freshest taste.

1) Spinach Salad with Apples, Dried Cranberries, and Pecans

This fresh, crunchy salad brings together sweet apples, tart dried cranberries, and pecans. It’s bright, a little chewy, and just plain good.

Start with fresh baby spinach. Slice up a Honeycrisp apple for sweetness and snap. Toss in dried cranberries for a chewy bite. Toasted pecans add a nutty crunch.

A light apple cider vinegar and honey dressing ties it all together. You can toss in feta or goat cheese for a creamy finish if you’re into that.

Ingredients

• 3-4 cups fresh baby spinach
• 1 medium Honeycrisp apple, sliced
• ¼ to ⅓ cup dried cranberries
• ½ cup chopped pecans, toasted
• ½ cup crumbled feta or goat cheese (optional)
• 3 tbsp apple cider vinegar
• 2 tbsp olive oil
• 1 tbsp honey
• Salt and pepper to taste

Cooking Instructions

1. Toast pecans in a dry pan over medium heat for 3-5 minutes, stirring. Cool them.
2. Whisk apple cider vinegar, olive oil, honey, salt, and pepper in a small bowl.
3. Toss baby spinach, apple, cranberries, and pecans in a big bowl.
4. Drizzle on the dressing and toss gently.
5. Top with crumbled cheese if you want, and serve.

Find more ideas at Apple Spinach Salad with Candied Pecans and Feta.

2) Warm Spinach Salad with Bacon, Mushrooms, and Onions

This warm spinach salad hits the spot with crispy bacon, sautéed mushrooms, and onions. The bacon dressing makes it extra rich and satisfying.

Fry up the bacon until it’s crisp. Use that bacon fat to cook mushrooms and onions until they’re soft and golden. Toss these warm bits with fresh spinach so the leaves wilt just a little.

Add a splash of red wine vinegar and a bit of sugar to the bacon fat for a tangy dressing. Toss everything together and serve warm.

Ingredients

• 8 ounces fresh spinach
• 4 slices thick-cut bacon
• ½ pound mushrooms, sliced
• 1 small onion, thinly sliced
• 3 tablespoons red wine vinegar
• 1 teaspoon sugar

Cooking Instructions

1. Cook bacon in a skillet until crispy; remove and chop.
2. Sauté mushrooms and onions in the bacon fat until soft.
3. Add red wine vinegar and sugar to the skillet, stir.
4. Put spinach in a bowl, pour the warm mushroom, onion, and dressing mix over it.
5. Toss gently so the spinach wilts a bit.
6. Top with bacon and serve warm.

3) Spinach Salad with Feta, Almonds, and Red Onion

This one’s simple and fresh—just right for a quick meal or side. Start with spinach leaves, then add thin red onion for a mild bite.

Crunchy toasted almonds bring texture, while creamy feta adds a salty kick. Toss with a vinaigrette or whatever dressing you love.

Ingredients

• Fresh spinach leaves
• Red onion, thinly sliced
• Almonds, toasted
• Feta cheese, crumbled
• Salad dressing (vinaigrette or your choice)

Cooking Instructions

1. Rinse and dry the spinach.
2. Slice the red onion thin.
3. Toast almonds in a pan at 350°F (175°C) for about 5 minutes.
4. Combine spinach, onion, almonds, and feta in a large bowl.
5. Pour over the dressing and toss gently.
6. Serve right away or chill for 10 minutes.

Check out a similar Feta and Red Onion Spinach Salad.

4) Spinach Strawberry Salad with Balsamic Poppy Seed Dressing

This salad is all about fresh strawberries and crunchy spinach. The balsamic poppy seed dressing brings a tangy, sweet finish.

Pecans and feta add crunch and creaminess—can’t go wrong there. It’s great for lunch or as a side.

Ingredients

• Fresh spinach
• Strawberries, sliced
• Pecans
• Feta cheese
• Balsamic vinegar
• Olive oil
• Honey
• Poppy seeds
• Dijon mustard
• Salt and pepper

Cooking Instructions

1. Wash and dry spinach and strawberries.
2. Mix balsamic vinegar, olive oil, honey, poppy seeds, mustard, salt, and pepper in a bowl.
3. Toss spinach and strawberries in a large bowl.
4. Drizzle dressing over and toss again.
5. Sprinkle pecans and feta on top.
6. Serve right away or chill for a bit.

5) Spinach Salad with Goat Cheese, Toasted Pecans, and Seasonal Fruit

This one’s fresh, easy, and a little fancy. Creamy goat cheese gives it a smooth feel, and toasted pecans add a nice crunch.

Seasonal fruit like apples or strawberries keeps it colorful and sweet. A light vinaigrette brings everything together.

Thin-sliced red onion adds a little zing. It’s a mix of sweet, tangy, and crunchy that just works.

Ingredients

• 6 cups fresh baby spinach
• ½ cup goat cheese, crumbled
• ½ cup toasted pecans
• 1 cup seasonal fruit, sliced (like apples or strawberries)
• ¼ cup thinly sliced red onion
• 3 tablespoons vinaigrette (your choice)

Cooking Instructions

1. Toast pecans in a dry skillet over medium heat for about 5 minutes. Let them cool.
2. Combine spinach, fruit, and onion in a large bowl.
3. Add goat cheese and pecans.
4. Drizzle with vinaigrette and toss gently.
5. Serve right away.

You’ll find more inspiration at Cookie and Kate’s spinach salad page.

6) Cranberry Spinach Salad with Sesame Seed Dressing

This cranberry spinach salad is super easy. Sweet dried cranberries and toasted almonds give it crunch and chew.

The sesame seed dressing adds tang and a nutty note. Toss spinach, cranberries, and almonds together, then drizzle on the dressing.

The homemade dressing is simple—sesame seeds, vinegar, sugar, and spices. It’s light but full of flavor.

Ingredients

• 1 lb fresh spinach
• 1 cup dried cranberries
• ¾ cup sliced almonds, toasted
• 2 tablespoons sesame seeds
• 2 tablespoons white wine vinegar
• 1 tablespoon cider vinegar
• 1 teaspoon sugar
• ¼ teaspoon paprika
• 2 tablespoons vegetable oil
• 2 tablespoons finely chopped onion

Cooking Instructions

1. Toast almonds and sesame seeds in a dry pan over medium heat until lightly browned.
2. Whisk vinegars, sugar, paprika, oil, and onion in a bowl.
3. Combine spinach, cranberries, almonds, and sesame seeds in a large bowl.
4. Drizzle on the dressing and toss gently.
5. Serve right away for the best crunch.

7) Spinach Salad with Avocado, Pomegranate, and Pine Nuts

This salad pops with color and flavor. Creamy avocado, juicy pomegranate seeds, and crunchy pine nuts make every bite interesting.

A quick lemon and olive oil dressing keeps it bright. Toast pine nuts first if you want extra flavor.

Add feta or goat cheese for tang if you’re feeling it. It’s easy and looks gorgeous on the table.

Ingredients

• 4 cups baby spinach, washed and dried
• 1 ripe avocado, sliced
• 1/2 cup pomegranate seeds
• 1/4 cup pine nuts
• 3 tbsp olive oil
• 1 tbsp fresh lemon juice
• Salt and pepper to taste

Cooking Instructions

1. Toast pine nuts in a dry skillet over medium heat for 3-5 minutes.
2. Combine spinach, avocado, and pomegranate seeds in a bowl.
3. Whisk olive oil, lemon juice, salt, and pepper for dressing.
4. Drizzle dressing over and toss gently.
5. Sprinkle pine nuts on top before serving.

8) Baby Spinach Salad with Walnuts and Feta

This salad is as easy as it gets. Fresh, tender spinach and crunchy walnuts make a good team.

Salty, creamy feta adds a nice contrast. It works as a side for almost any meal.

A light dressing—olive oil and lemon juice—keeps it fresh. Roasting the walnuts first brings out their flavor.

Toss everything gently so the spinach stays crisp.

Ingredients

• 6 cups baby spinach, washed and dried
• ½ cup walnuts, toasted
• ⅓ cup feta cheese, crumbled
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Cooking Instructions

1. Toast the walnuts at 350°F (175°C) for 8-10 minutes. Take them out when they’re golden and fragrant.
2. Grab a big bowl and toss in the spinach, walnuts, and feta.
3. Whisk together the olive oil, lemon juice, salt, and pepper in a small bowl.
4. Pour the dressing over the salad and toss it gently.
5. Serve right away, while everything’s fresh.

More about this salad? Take a peek at The Kitchn.

9) Classic Spinach Salad with Hard-Boiled Eggs and Bacon Dressing

This classic spinach salad is simple but honestly, it’s so good. You start with fresh spinach leaves as the base.

Add hard-boiled eggs for protein and that creamy bite. Crispy bacon goes on top and also flavors the warm dressing.

The bacon dressing mixes red wine vinegar, Dijon mustard, and a little sugar for balance. It’s served warm, which softens the spinach just a bit and ties everything together.

Ingredients:

• 8 ounces fresh spinach
• 2 large hard-boiled eggs, sliced
• 8 slices thick-cut bacon, chopped
• 3 tablespoons red wine vinegar
• 1 teaspoon sugar
• 1/2 teaspoon Dijon mustard

Cooking Instructions:

1. Cook bacon in a pan over medium heat until it’s crispy. Scoop it out and set aside.
2. Pour vinegar, sugar, and mustard into the bacon fat and whisk it all together.
3. Toss the spinach right in the pan with the warm bacon dressing.
4. Top with sliced eggs and crispy bacon pieces.
5. Serve while it’s still warm.

10) Simple Spinach Salad with Lemon and Olive Oil Dressing

This spinach salad is quick and fresh. The bright taste of lemon with smooth olive oil just works.

It makes a light side dish for any meal, really. Start with fresh baby spinach leaves.

Drizzle on some lemon juice and olive oil for a simple dressing. Add salt and pepper, and you’re good to go.

Ingredients

• 6 cups baby spinach
• 2 tablespoons fresh lemon juice
• 3 tablespoons extra virgin olive oil
• Salt, to taste
• Pepper, to taste

Cooking Instructions

1. Wash and dry the baby spinach.

2. Grab a small bowl and mix lemon juice, olive oil, salt, and pepper.

3. Toss the spinach with your dressing. Give it a little taste—add more salt or lemon if you like.

4. Serve right away, or pop it in the fridge if you want it cold.

Want more details on the lemon vinaigrette? Check out Simple Spinach Salad with Lemon Vinaigrette.