Looking for a simple, veggie-centric side dish for Thanksgiving that doesn’t require an oven? This Easy Spinach Salad can be thrown together in about 10 minutes and is packed with nutrients. It’s a great everyday side dish to accompany lunch or dinner that’s also special enough for the holiday table.
I know salad isn’t always the most exciting dish on the holiday table, but this Easy Spinach Salad is anything but boring! The baby spinach leaves are lightly dressed in a simple, homemade balsamic dressing and loaded with delicious salad toppings. This easy side salad is a great recipe to have in your back pocket for lunch or dinner, and it’s a perfect way to add some dark leafy greens to your Thanksgiving or Christmas meal.
Why You’ll Love This Simple Spinach Salad
- It’s easy to make – People are always fighting for oven space when preparing the holiday meal, so it’s always a good idea to plan for a few side dishes that don’t require any cooking. This spinach salad can be thrown together in under 15 minutes and requires just a few kitchen items to make; no stove is needed!
- It’s fresh and flavorful – Don’t get me wrong, I love mashed potatoes and stuffing, but sometimes we need some dark leafy greens to cut the heaviness of the holiday meal. A big spinach salad is a great way to add that freshness.
- It’s versatile – This easy spinach salad is great for the upcoming holidays, but it’s also perfect as an everyday salad to accompany lunch or dinner. You can even change the type of vinegar and salad toppings you use.
Why Your Body Will Love This Spinach Salad
- Digestion – Spinach is low in carbs and high in fiber, aiding healthy digestion. Fresh spinach contains about 2.2 grams of insoluble fiber per 3.5 ounces. This kind of fiber does not break down while moving through the digestive system, so it can help bulk up your stool and prevent constipation.
- Immune Health – Dark leafy greens are high in antioxidants, which are known for helping to reduce inflammation in the body. Excess inflammation can lead to many illnesses, including cancer.
- Blood Pressure – Spinach is naturally high in nitrates, compounds made of nitrogen and oxygen atoms that occur naturally inside our bodies. Nitrates are also vasodilators, so they help relax and widen blood vessels. This lowers blood pressure and helps keep our hearts healthy.
Easy Spinach Salad Recipe Ingredients + Substitutions
- Spinach – I like using baby spinach leaves, but regular spinach also works well. Baby spinach is a bit less bitter than fully grown spinach leaves. If you don’t like spinach, you can easily substitute your favorite greens.
- Apple – You can use any type of apple you like for this salad. I used Honeycrisp because I like its sweet flavor and nice red color, which really pops in this salad.
- Red Onion – If you know me, you know that I add raw red onion to all my salads. To tame the onion flavor, you can rinse the sliced red onion in cold water for a few minutes before adding it to the salad.
- Dried Cranberries – I love the taste and texture of dried cranberries. They’re chewy, sweet, and a little tart. Dried cherries or another fruit of choice can also be used.
- Pecans – I used candied pecans because I love the sweet flavor and crunch they add. Any kind of nut, salted or candied, will work great.
- Dressing – The dressing is really simple. It’s made with oil, balsamic vinegar, tamari (for a nice salty flavor), and spices. You’re more than welcome to use bottled balsamic dressing instead.
How To Make The Best Spinach Salad Recipe
- If necessary, thoroughly wash and dry your spinach leaves, then place them in a large mixing bowl.
- Add the olive oil, balsamic vinegar, tamari, granulated garlic, dried herbs, and a pinch of salt and pepper. Gently mix everything together until the spinach leaves are coated with the dressing.
- Add the dressed spinach leaves to a large serving platter (or just leave them in the bowl if you wish), and then add the sliced apples, red onion, goat cheese, dried cranberries, and pecans.
- If serving at a holiday gathering, simply place the salad platter on the table with some serving spoons and enjoy!
Recipe Frequently Asked Questions
- This salad is gluten-free.
- Make this salad vegan by using a vegan goat cheese substitute or omitting the goat cheese entirely.
- Can this spinach salad be made ahead of time? It doesn’t take much time to make, and baby spinach can wilt quickly, so I wouldn’t recommend making it too far in advance. It’s a perfect recipe to throw together and eat immediately.
- How long do leftovers last? Once the spinach leaves are dressed, they don’t stay fresh for long since baby spinach leaves aren’t super hearty.
- How many servings does this simple spinach salad make? It makes about 2-3 large or 4-5 smaller servings. You can easily make a smaller or larger salad than is featured here.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP.
Looking For More Easy Vegetable Side Dishes?
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Easy Spinach Salad
- Total Time: 15 minutes
- Yield: 4-6 1x
- Diet: Vegetarian
Description
Looking for a simple, veggie centric, side dish for Thanksgiving that doesn’t require an oven? This Easy Spinach Salad can be thrown together in just about 10 minutes and is packed with nutrients. It’s a great everyday side dish for accompanying lunch or dinner, while also being special enough for the holiday table.
Ingredients
Scale
- 1 (5 oz) container baby spinach leaves
- 1 tablespoon extra virgin olive oil
- 1 tablespoon balsamic vinegar, or vinegar of choice
- 1 teaspoon tamari, or soy sauce
- 1/2 teaspoon dried herbs, I like to use the Green Goddess blend from Trader Joe’s
- 1/4 teaspoon granulated garlic
- 1 small thinly sliced apple, your favorite kind
- 1/2 cup crumbled goat cheese
- 1/3 cup dried cranberries
- 1/3 cup candied pecans, or walnuts
- 1/4 cup thinly sliced red onion
- Salt and black pepper, to taste
Instructions
- Thoroughly wash and dry your spinach leaves, if needed, and then place them in a large mixing bowl.
- Add in the olive oil, balsamic, tamari, granulated garlic, dried herbs and a pinch of salt and pepper. Gently mix everything together until the spinach leaves are fully coated with the dressing.
- Add the dressed spinach leaves to a large serving platter (or just leave them in the bowl if you wish) and then add on the sliced apples, red onion, goat cheese, dried cranberries and pecans.
- If serving at a holiday gathering, just place the salad platter on the table with some serving spoons. Salad is best when served immediately after making because baby spinach leaves tend to wilt quickly once they have been mixed with dressing. Enjoy!
Notes
This spinach salad recipe can easily be halved or doubled, depending on how many people you are making it for.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Salad, Side
- Method: No Cook
- Cuisine: American
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