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
