Nothing hits quite like a spinach salad. This bright, versatile green is a perfect base for a variety of ingredients. We're sharing a few of our favorite recipes in this collection!
Baby spinach is a rich, leafy greens option that's packed with nutrients! It's mild in flavor, which makes it a great blank canvas for a variety of different toppings and dressings.
Jump to:
- Buying spinach
- How to prevent spinach from wilting
- Spinach salad formula
- Our favorite recipe
- Spinach salad recipes
- Warm Spinach Salad with Quinoa and Sweet Potato
- 5 Minute Spinach Balsamic Salad
- Simple Spinach Salad with Apples and Maple Dijon Dressing
- Strawberry Spinach Salad with Balsamic Dressing
- Spinach Prosciutto Salad with Basil Vinaigrette
- Blueberry Spinach Salad with Lemon Honey Dressing
- Warm Spinach Salad with Pancetta and Goat Cheese
- More hearty salad recipes
- 💬 Comments & Reviews
Buying spinach
At the grocery store, I prefer to buy pre-washed baby spinach that's ready to use right out of the container! If you're grabbing fresh spinach from the farmers' market, a CSA, or a bulk bin at the store, give it a good rinse and spin in a salad spinner so it's clean, dry, and ready to use.
How to prevent spinach from wilting
Eliminate moisture to keep spinach fresh as long as possible. The easiest way to do this is to place a paper towel or napkin along the bottom of your container to soak up any excess moisture, which prevents spinach from wilting and getting slimy. You can also use a specialty storage container: I use this OXO produce keeper, which is a bit of an investment but I do find it extends the life of my farmers' market spinach.
If you see wilted leaves, just pick them out and toss them in the trash or compost as you find them.
Pro Tip: When I bring a carton of pre-washed baby spinach home from the store, I immediately place a paper towel over the top of the greens, re-attach the lid, and then store the container upside down in the fridge (so the paper towel is below all of the spinach and can catch any excess moisture).
Spinach salad formula
You don't need a formal recipe to make a great spinach salad! When I'm making a salad on the fly, I tend to include four main categories:
- Baby spinach is our MVP here. Plan on 1-2 heaping cups of greens per person.
- Add extra veggies or fruits to give your salad some personality.
- Cheese adds depth and dimension. Feta cheese, blue cheese, crumbled goat cheese, or shaved parmesan cheese are all delicious in spinach salads.
- Crispy toppings add texture. Nuts, seeds, croutons, toasted breadcrumbs, or tortilla strips are all great choices.
Spinach salads are easy to eyeball: Use more or less of something in any category to build a salad that suits your tastes. Toss everything together in a large bowl with a few Tablespoons of your favorite salad dressing and enjoy!
Make your salad heartier by adding protein (I love beans, shredded chicken, or a piece of grilled salmon) and a scoop of cooked grains (like quinoa, farro, or barley).
Our favorite recipe
Asking us to pick a favorite among these spinach salads is...unfair. But if I had to choose JUST ONE DISH from this recipe collection, it would be our strawberry spinach salad.
It's quick, simple, and has the perfect balance of sweet-and-tart thanks to an easy balsamic vinaigrette and creamy, tangy goat cheese. Use fresh, in-season summer strawberries for best results (or swap the berries for blackberries, raspberries, or blueberries!)
Spinach salad recipes
Warm Spinach Salad with Quinoa and Sweet Potato
This fall salad is packed with flavor and easy to customize! Warm quinoa and roasted sweet potato create a warm spinach salad that wilts the greens ever so slightly for a hearty, cozy meal.
5 Minute Spinach Balsamic Salad
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.
Simple Spinach Salad with Apples and Maple Dijon Dressing
Fresh apples, toasted walnuts, and creamy goat cheese bring a ton of flavor to this easy fall salad. With a quick maple syrup and dijon mustard dressing.
Strawberry Spinach Salad with Balsamic Dressing
This easy strawberry spinach salad is perfect for summer! With fresh berries, tangy goat cheese, and a quick balsamic vinaigrette.
Spinach Prosciutto Salad with Basil Vinaigrette
Crispy prosciutto (you could also use bacon!) and a fresh basil + red wine vinegar dressing make this simple salad a crowd favorite. Serve it as a side dish, or add extra toppings (like hard boiled eggs or your favorite protein) for a heartier meal.
Blueberry Spinach Salad with Lemon Honey Dressing
This easy salad features goat cheese, prosciutto, almonds (although it's also great with walnuts or pecans!), and thinly sliced red onions. Make the dressing in advance and store in an airtight container in the fridge to save time!
Photo & Recipe: Sweet Tea and Thyme
Warm Spinach Salad with Pancetta and Goat Cheese
This steakhouse-inspired salad is great as a starter or main course! Cook pancetta until crispy, then set it aside and use the rendered fat to sauté some sliced shallots. Whisk the warm shallots into a quick dressing and serve with your favorite protein!
Photo & Recipe: Coley Cooks
We hope you loved this guide to spinach salads! If you have any questions, drop a comment below. For more healthy (but delicious!) salad ideas, visit our full salad recipe collection.
Patricia Surowiec
I'm a health coach living in Fort McCoy, Florida who doesn't go to doctors, all since 1989. I've been consuming large amounts of raw spinach since 1999. The equivalent of 10-16 ounces per day. Lots of people think it causes kidney stones. The truth is it was the first time in my life I had small kidney stones and while consuming large amounts of raw spinach for 6 months, at some point they went away and it completely cleaned my colon. Cooked spinach is what causes the stones, not raw. To keep my spinach from wilting, I started growing my own in 2024. I had eight 25-50 gallon pots and downsized to 4 last fall because it grows so prolifically. The spinach I grow is Brazillian spinach. I don't know if I'm allowed to link to the place I bought it from, so I will refrain to allow my post to stand.