Can I make the salad ahead of time?

You absolutely can! Prep the fruit, crumble the cheese, and mix the dressing the day before. Wait to combine everything and add the dressing and peanuts right before serving to keep the texture fresh and vibrant.

What other dressings would go well with this salad?

The balsamic-honey dressing is a standout, but you could also try a citrus vinaigrette, poppyseed dressing, or even a light raspberry vinaigrette if you want something different and fruity. Just keep the flavors balanced—tangy and a little sweet really works here.

What’s the best way to keep spinach from wilting?

Make sure your spinach is super dry and only dress the portion you’re serving immediately. Wet greens and sitting in dressing for too long are the biggest culprits behind soggy, wilted salads.

Can I use other greens besides spinach?

Definitely! Baby arugula brings a peppery kick, or blend with mixed spring greens for more variety. Just pick tender greens that let the fruit and toppings shine.

Spinach Salad Recipe

Description

This vibrant Spinach Salad combines tender baby spinach, juicy berries, mandarin oranges, creamy feta cheese, and crunchy honey roasted peanuts with a homemade honey-balsamic vinaigrette. It’s refreshingly simple, bursting with color and flavor, and perfect for a quick lunch, potluck, or light dinner. The salad offers flexibility with ingredient swaps and add-ons to suit every palate.

Ingredients

Units Scale

Dressing

1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons honey
2 teaspoons Dijon mustard
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper

Salad

8 cups baby spinach
1 cup fresh blueberries
1 cup fresh strawberries
3/4 cup mandarin oranges
1/2 cup feta cheese
1/2 cup honey roasted peanuts

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Instructions

Prepare the Dressing: Set the olive oil aside. In a bowl, whisk together the balsamic vinegar, honey, Dijon mustard, garlic powder, salt, and black pepper until well combined. Gradually drizzle in the olive oil, whisking continuously to emulsify and prevent separation. Serve immediately or chill until ready to use. Shake or stir before each use.
Prepare the Fruit: Wash and dry the blueberries and strawberries. Remove the stems from the strawberries and slice them vertically for evenly sized pieces.
Assemble the Salad: Arrange the baby spinach leaves on a serving platter. Drizzle 3-4 tablespoons of dressing over the spinach and top evenly with the blueberries, sliced strawberries, and mandarin oranges. Sprinkle the salad with feta cheese.
Finish and Serve: Drizzle with a little extra dressing if desired and serve the remaining dressing on the side. Just before serving, top with honey roasted peanuts for maximum crunch. Serve immediately and enjoy!

Notes

Cheese Options: Feta adds a creamy, tangy bite, but goat cheese or shaved Parmesan work well too.
Nut Variations: Substitute honey roasted peanuts with walnuts, almonds, or cashews as desired.
Add-Ons: Customize with hard boiled eggs, bacon, avocado, red onions, cucumbers, sliced apples, Chow Mein noodles, or dried cranberries.
Dressing Yield: Recipe makes just under 1 cup of dressing (14 tablespoons), or about 3 ½ tablespoons per serving. Leftover dressing stores well.
Storage: Store salad and dressing separately in airtight containers in the refrigerator for 3-4 days. Add nuts just before serving to maintain crunch.
Serving Size: Nutritional info is per serving; salad serves 4 with 3 ½ tablespoons of dressing per serving.

Nutrition

Serving Size: 1/4 of recipe (with 3 ½ Tbsp. dressing)
Calories: 409
Sugar: 19g
Sodium: 535mg
Fat: 31g
Saturated Fat: 6g
Unsaturated Fat: 22g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 8g
Cholesterol: 17mg