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Spinach Salad

A vibrant and nutritious spinach salad topped with colorful vegetables, protein-rich additions, and a homemade vinaigrette.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad, Side Dish
Cuisine: Healthy, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Spinach Base
  • 6 cups fresh baby spinach, washed and dried
  • 1 cup cherry tomatoes, halved
  • ½ medium red onion, thinly sliced
  • ½ medium cucumber, diced
  • ¼ cup dried cranberries or raisins
For Added Protein and Crunch
  • ¼ cup toasted pine nuts or sliced almonds
  • 2 pieces hard-boiled eggs, sliced (optional)
  • ¼ cup crumbled feta cheese or goat cheese
  • 2 tablespoons sunflower seeds
For the Homemade Vinaigrette
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper to taste

Method
 

Preparation of Spinach Base
  1. Wash the spinach thoroughly in cold water, then dry it completely using a salad spinner or by gently patting with paper towels.
  2. Place the spinach in a large serving bowl.
Preparation of Vegetables
  1. Halve the cherry tomatoes, slice the red onion, and dice the cucumber.
Toasting Nuts for Flavor
  1. In a dry skillet over medium heat, toast the pine nuts or sliced almonds for 2-3 minutes until golden brown.
Making the Vinaigrette
  1. In a small bowl, combine the minced garlic with the Dijon mustard and honey, whisking until smooth.
  2. Slowly drizzle in the olive oil while whisking continuously to create an emulsion.
  3. Add the balsamic vinegar and season with salt and black pepper to taste.
Assembling the Salad
  1. Add halved cherry tomatoes, sliced red onion, and diced cucumber to the bowl with spinach.
  2. Sprinkle dried cranberries and optionally arrange the sliced hard-boiled eggs and cheese on top.
Final Touches
  1. Drizzle the vinaigrette over the salad and toss gently to combine.
  2. Top with toasted nuts and sunflower seeds before serving.

Notes

Spinach works best for salads, and you can prepare all components separately to store in the refrigerator. Dress just before serving to prevent wilting.