10 Spinach Salads You’ll Actually Want To Eat

Mediterranean Chickpea Spinach Salad

If you need a salad that actually keeps you full, this one delivers. It’s loaded with chickpeas, crisp veggies, and salty feta, all tossed in a bright lemony dressing that feels fresh without being fussy. Bonus: it holds up really well, so it’s perfect for lunch the next day!

Serves: 2

Ingredients:

• 4 cups fresh spinach
• 1 can (400g) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• ½ cup cucumber, diced
• ¼ cup feta cheese, crumbled
• ¼ cup Kalamata olives, sliced
• 2 tbsp red onion, thinly sliced

For the dressing:

• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 clove garlic, minced
• ½ tsp dried oregano
• Salt and black pepper, to taste

Instructions:

1. In a large bowl, add the spinach, chickpeas, cherry tomatoes, cucumber, feta, olives, and red onion.
2. In a small bowl or jar, whisk together the olive oil, lemon juice, garlic, oregano, salt, and pepper until well combined.
3. Pour the dressing over the salad and toss gently to coat everything evenly.
4. Serve immediately, or let it sit for 10–15 minutes to allow the flavours to develop.

Spinach Avocado Salad

This is the salad you throw together when you want something quick but still feel like you’re eating well. Creamy avocado, crisp cucumber, and salty feta keep things interesting, while a simple lemon dressing brightens everything up. It’s light, fresh, and surprisingly satisfying.

Serves: 2

Ingredients:

• 4 cups fresh spinach
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• ½ cup cucumber, diced
• ¼ cup feta cheese, crumbled
• 2 tbsp red onion, thinly sliced

For the lemon dressing:

• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and black pepper, to taste

Instructions:

1. In a large bowl, add the spinach, avocado, cherry tomatoes, cucumber, feta, and red onion.
2. In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until smooth and well combined.
3. Drizzle the dressing over the salad and toss gently to combine, being careful not to mash the avocado.
4. Serve immediately while the avocado is fresh and the salad is crisp.

Apple Walnut Spinach Salad

Crisp apples, crunchy walnuts, and creamy cheese make this one feel a little more special than your everyday salad. It’s got that sweet-meets-savory balance that works year-round, but especially shines when you’re craving something fresh with a cozy twist. The light vinaigrette pulls everything together without overpowering the ingredients.

Serves: 2

Ingredients:

• 4 cups fresh spinach
• 1 apple, thinly sliced
• ¼ cup walnuts, roughly chopped
• ¼ cup feta cheese, crumbled
• 2 tbsp red onion, thinly sliced

For the dressing:

• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp honey
• ½ tsp Dijon mustard
• Salt and black pepper, to taste

Instructions:

1. In a large bowl, add the spinach, sliced apple, walnuts, feta, and red onion.
2. In a small bowl or jar, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until well combined.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately for the best texture and crunch.

Spinach Mandarin Orange Summer Salad

Bright, juicy mandarin oranges bring just the right amount of sweetness to this fresh spinach salad. It’s light, refreshing, and has that perfect mix of crisp, crunchy, and citrusy flavors that make it ideal for warm days. The simple dressing keeps things fresh without overpowering the fruit.

Serves: 2

Ingredients:

• 4 cups fresh spinach
• 1 cup mandarin orange segments (fresh or canned, drained)
• ¼ cup feta cheese, crumbled
• ¼ cup sliced almonds
• 2 tbsp red onion, thinly sliced

For the dressing:

• 2 tbsp olive oil
• 1 tbsp orange juice
• 1 tsp honey
• ½ tsp Dijon mustard
• Salt and black pepper, to taste

Instructions:

1. In a large bowl, add the spinach, mandarin oranges, feta, sliced almonds, and red onion.
2. In a small bowl or jar, whisk together the olive oil, orange juice, honey, Dijon mustard, salt, and pepper until well combined.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately while the salad is fresh and the almonds are crisp.

Spinach Pasta Salad

This one leans a little more filling than your typical salad, in the best way! Tender pasta, juicy tomatoes, and creamy mozzarella get tossed with fresh spinach and a simple red wine vinaigrette for something that works just as well for lunch as it does for a BBQ side. It’s fresh, easy, and always a crowd-pleaser.

Serves: 2

Ingredients:

• 4 cups fresh spinach
• 1½ cups cooked pasta (cooled)
• 1 cup cherry tomatoes, halved
• ¾ cup baby mozzarella balls
• 2 tbsp fresh basil, chopped
• 2 tbsp red onion, thinly sliced

For the red wine vinaigrette:

• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and black pepper, to taste

Instructions:

1. Cook the pasta according to package instructions. Drain and rinse under cold water to cool completely.
2. In a large bowl, add the spinach, cooled pasta, cherry tomatoes, mozzarella, basil, and red onion.
3. In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper until well combined.
4. Pour the dressing over the salad and toss gently to combine.
5. Serve immediately, or chill for 15–20 minutes to let the flavours develop.

Warm Bacon Spinach Salad

This is one of those classic salads that feels a little more like comfort food. Warm, crispy bacon and a tangy dressing gently wilt the spinach just enough to make everything extra flavorful. It’s simple, cozy, and perfect when you want a salad that doesn’t feel like a side dish.

Serves: 2

Ingredients:

• 4 cups fresh spinach
• 4 slices bacon, chopped
• ½ cup mushrooms, sliced
• 2 tbsp red onion, thinly sliced

For the warm bacon dressing:

• 2 tbsp bacon fat (from cooking the bacon)
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and black pepper, to taste

Instructions:

1. In a skillet over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and set aside, reserving the bacon fat in the pan.
2. Add the sliced mushrooms to the skillet and cook for 3–4 minutes until softened.
3. Stir in the red wine vinegar, Dijon mustard, honey, salt, and pepper, whisking to combine with the warm bacon fat.
4. Place the spinach and red onion in a large bowl. Pour the warm dressing over the top and toss gently to slightly wilt the spinach.
5. Top with the crispy bacon and serve immediately while warm.

Cottage Cheese Spinach Salad

If you’ve got cottage cheese in the fridge, this is such an easy lunch to throw together. It’s creamy, fresh, and packed with protein, but still feels light thanks to all the crisp veggies. A simple lemon dressing keeps everything bright and balanced.

Serves: 2

Ingredients:

• 4 cups fresh spinach
• ¾ cup cottage cheese
• 1 cup cherry tomatoes, halved
• ½ cup cucumber, diced
• 2 tbsp red onion, thinly sliced
• 1 tbsp fresh dill, chopped (optional)

For the lemon dressing:

• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and black pepper, to taste

Instructions:

1. In a large bowl, add the spinach, cottage cheese, cherry tomatoes, cucumber, red onion, and fresh dill (if using).
2. In a small bowl or jar, whisk together the olive oil, lemon juice, salt, and pepper until combined.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately while fresh and chilled.