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This Spinach Salad comes together in about 10 minutes with fresh spinach, tomatoes, cucumbers, and sweet glazed walnuts. The real star is the homemade red wine vinaigrette, a quick shake-in-a-jar dressing that beats anything store-bought. It’s the perfect fresh side for almost any dinner.
More easy side salads: Steakhouse Side Salad | Garden Salad with Homemade Ranch | Arugula Salad
Before You Get Started
A spinach salad lives or dies by two things: dry leaves and a well-made dressing. Keep these in mind and you’re set.
- Dry the spinach completely. Wet leaves won’t hold the vinaigrette and water it down, so use prewashed baby spinach or a salad spinner.
- Dress it right before serving. Spinach wilts quickly once it’s coated, so toss at the last minute and offer extra dressing on the side.
- Shake the dressing until it’s emulsified. That’s when the oil and vinegar come together into one smooth mixture that coats every leaf.
RECIPE WALK-THROUGH
How To Make Spinach Salad
See the recipe card below for full, detailed instructions
This salad comes together in three quick steps. Make the dressing first so the flavors have a minute to blend, then toss everything together.
Step 1: Make the red wine vinaigrette
Add the red wine vinegar, olive oil, minced garlic, Dijon, and honey to a jar with a tight lid and shake until emulsified.
The dijon helps the oil and vinegar hold together, and the honey softens the tang. See my Red Wine Vinaigrette recipe for the more complete breakdown.
Want to switch things up? My Lemon Vinaigrette and Raspberry Vinaigrette both work beautifully here.
Step 2: Combine the salad
Add the baby spinach to a large bowl with the sliced cucumber, halved tomatoes, and red onion.
Using regular spinach instead of baby? Pull off the tough stems and give the leaves a rough chop first.
Step 3: Dress and finish
Pour some of the dressing over the salad and toss to coat, then top with glazed walnuts and feta.
Serve extra dressing on the side so no one ends up with a soggy bowl.
- Fruit Swap: Swap the tomatoes for sliced strawberries, apples, or pears for a sweeter spin. A strawberry spinach salad is a summer favorite, and this vinaigrette works just as well with fruit as it does with veggies.
Serving Suggestions
This salad is light enough to go with just about any dinner. In the summer I serve it most with grilled mains like my Baked BBQ Chicken Breast or Citrus Grilled Chicken. To turn it into a light meal on its own, pile a protein like my Pan Seared Shrimp right on top.
Rounding out a summer spread? Find all my easy cookout sides in one collection — 82 Cookout Side Dishes for Summer
Storage Tips
Storing Spinach and Leftovers
Undressed salad. Keep the prepped, undressed salad in an airtight container in the fridge for a day or two. Store the dressing separately and toss just before serving.
Fresh spinach. Store unwashed leaves in a bag or container with a paper towel to absorb moisture. They’ll keep in the fridge for 5 to 7 days.
Freezing spinach. Wash and remove the stems, blanch in boiling water for 2 minutes, then chill quickly in ice water. Drain well, seal in an airtight container or freezer bag, and freeze for up to 12 months.
Frequently Asked Questions
Can I use balsamic instead of red wine vinaigrette?
Absolutely. A balsamic dressing brings a deeper, slightly sweeter flavor that’s lovely with spinach. My Balsamic Dressing is an easy swap and comes together the same way.
What kind of spinach works best?
Baby spinach is the easiest choice since it’s tender and usually comes prewashed. Regular spinach works too. Just remove the thick stems and give the leaves a rough chop.
How do I keep the spinach from getting soggy?
Dry the leaves well and wait to dress the salad until right before serving. Keeping the dressing separate until the last minute keeps everything crisp.
More Fresh Green Salads
- Kale Salad
- Butter Lettuce Salad
- Caesar Salad
- Winter Salad with Tangy Homemade Vinaigrette
- Bibb Lettuce Salad
Easy Spinach Salad
Ingredients
Dressing:
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1 clove garlic minced
- 1 tablespoon Dijon mustard
- 1-2 teaspoons honey to taste
Salad:
- 1/2 medium red onion sliced
- 1/2 pint cherry or grape tomatoes sliced in half
- 1/2 English cucumber sliced
- 4 cups spinach leaves whole or roughly chopped
- 1/4 cup glazed or raw walnuts roughly chopped
- Salt & pepper to taste
- Feta cheese
Instructions
- Make the dressing. Add the red wine vinegar, olive oil, garlic, dijon, and honey to a small jar and shake until emulsified. Or whisk everything together in a small bowl.
- Combine the salad. Add the spinach, cucumber, tomatoes, and red onion to a large bowl.
- Dress and serve. Pour some of the dressing over the salad and toss to coat. Top with walnuts and feta, season with salt and pepper, and offer extra dressing on the side.
Notes
- Dry the spinach well. Wet leaves dilute the dressing and wilt faster.
- Dress right before serving. Toss at the last minute and keep extra dressing on the side.
- Make it fruity. Swap the tomatoes for strawberries, apples, or pears.
- Make it a meal. Add grilled chicken or shrimp on top.
- Dressing swap. A balsamic or lemon vinaigrette works just as well.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Hi I’d like to use baby spinch for the salad would it still be 4 cups? Thanks
Yes, about that but I would just eyeball it. It’s really about the flavors together.