Can I make the vinaigrette ahead of time?

Yes! Mix the dressing and store it in an airtight container in the fridge for up to a week. You can also double or triple this vinaigrette recipe and keep it on hand for salads all week long.

What should I serve with spinach salad?

This spinach balsamic salad makes a great, quick side dish as written (as do any of our spinach salad recipes !). Pair it with protein - like honey glazed steelhead trout or our Roasted Maple Dijon Chicken - or serve it as a light side for heavier entrees like an Apple, Bacon, and Brie Grilled Cheese , Smoked Gouda Mac and Cheese , or Red Wine Mushroom Risotto . This salad also works perfectly with our fan-favorite balsamic glazed salmon with strawberry salsa ! We frequently add extra protein, veggies, and toppings to this salad to turn it into a hearty meal for two people. Try it with slow cooker shredded chicken or grilled chicken (à la our chicken arugula salad ) or a quick lemon steelhead , and add any beans, veggies, grains, or other toppings you have on hand. For more meal inspo, check out our full collection of main dish recipes !

Can I save leftover spinach salad?

We recommend eating this salad as soon as it's ready! If it sits too long, the spinach will get soggy, so eating it fresh is best.

How many servings does this make?

As written, this recipe makes enough salad for 3-4 side salad portions. If you add protein (we love adding slow cooker maple dijon chicken or mustard baked salmon ) and a side dish (like crusty bread ), you can easily make this salad hearty enough for 2-3 main dish portions. Like most spinach salad recipes , this dish is also VERY forgiving: You can eyeball the exact amount of spinach here and adjust it to fit your family's preferences!

Can I use a different dressing?

Absolutely! We love a classic balsamic vinaigrette, but you can toss baby spinach with just about any dressing you like. Try our cilantro yogurt sauce (or the avocado dressing from our our cilantro chicken salad !), grab your favorite lemon vinaigrette, a maple dijon dressing (à la our sweet potato spinach salad ) or try a dressing with lots of herbs (we love the fresh basil vinaigrette in this spinach prosciutto salad ).

5 Minute Spinach Balsamic Salad

Name: 5 Minute Spinach Balsamic Salad
Prep time: 5 min
Total time: 5 min
Cuisine: American
Ingredients: 1 teaspoon dijon mustard; 1 Tablespoon balsamic vinegar; 3 Tablespoons extra virgin olive oil; kosher salt, to taste; 5 ounces baby spinach (4-5 packed cups); Shaved parmesan cheese; Garlic toasted breadcrumbs; Toasted nuts (almonds, walnuts, pistachios, pecans); Cooked protein (chicken, salmon, shrimp); Fresh berries; Extra veggies

Description

This quick spinach salad uses a homemade balsamic vinaigrette. Serve it as-is for a simple side dish or add your favorite toppings, protein, and veggies to make it a full meal.

Ingredients

Scale

For the Dressing (Makes 1/4 cup):

1 teaspoon dijon mustard
1 Tablespoon balsamic vinegar
3 Tablespoons extra virgin olive oil
kosher salt, to taste

For the Salad:

5 ounces baby spinach (4-5 packed cups)

Optional toppings and extras:

Shaved parmesan cheese
Garlic toasted breadcrumbs
Toasted nuts (almonds, walnuts, pistachios, pecans)
Cooked protein (chicken, salmon, shrimp)
Fresh berries
Extra veggies

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Instructions

Make the dressing. Add dijon mustard, balsamic vinegar, olive oil, and a pinch of salt to a small mason jar with a tight-fitting lid. Attach the lid; shake the jar vigorously until the dressing is smooth and emulsified. Set aside. Note: if you don’t have a jar, whisk the dressing together in a small bowl.
Assemble the salad. Place spinach in a large mixing bowl. Pour dressing over spinach; toss to combine. Add additional toppings if you like and serve immediately.

Notes

Additions and Substitutions. Swap the spinach for fresh arugula, kale, or mixed greens. Add fruit (blackberries, blueberries, peaches, pears, strawberries, apples), toasted nuts (walnuts, pecans, pistachios, almonds), cooked protein (chicken, salmon, shrimp, beans) or cheese (blue cheese, gorgonzola, feta, goat cheese, parmesan). Extra veggies are also good here: Try adding tomatoes, cucumber, sliced red onion, corn, or roasted sweet potato. In the photos above, we topped this salad with shaved parmesan cheese and toasted breadcrumbs.

Adjust the dressing. Swap the balsamic vinegar for lemon juice, red wine vinegar, or apple cider vinegar. Add a dash of maple syrup or honey for more sweetness; adjust the amount of balsamic and dijon to suit your tastes. If you’d like more dressing, or if you add a significant amount of extra ingredients to this salad, you may want to double the dressing recipe.

Serving sizes. This recipe serves 4 as a side salad; if you add extra veggies or protein, it serves 2 as a main dish. We have calculated the nutrition information based on 4 servings of the salad as written, with no additional toppings or ingredients.