Print

Print Recipe

A fresh, easy, and quick spinach salad featuring baby spinach, cherry tomatoes, red onion, toasted almonds, and crumbled feta cheese dressed with olive oil and balsamic vinegar. Serves 4 and ready in about 15 minutes, perfect for busy weeknights and customizable to suit preferences.

Ingredients

Scale
  • 6 cups fresh baby spinach
  • ½ cup thinly sliced red onion
  • ½ cup cherry tomatoes, halved
  • ¼ cup sliced almonds
  • ¼ cup crumbled feta cheese
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  1. Rinse the baby spinach and dry thoroughly so the leaves stay crisp.
  2. Thinly slice the red onion and separate the rings.
  3. Halve the cherry tomatoes.
  4. Set the prepped spinach, onion, and tomatoes aside in a large bowl, keeping the spinach airy.
  5. Toast the sliced almonds in a dry skillet over medium heat, stirring frequently until golden and aromatic; let cool.
  6. Add the cooled toasted almonds to the large bowl with the spinach, onion, and tomatoes.
  7. Drizzle olive oil and balsamic vinegar over the salad, then toss gently with hands or tongs until the leaves are lightly coated.
  8. Top with crumbled feta, season with salt and freshly ground black pepper, and give one last gentle toss.
  9. Let the salad rest about one minute to allow the flavors to meld.

Notes

Make sure your spinach is completely dry before adding the dressing to prevent sogginess., Slice onions thinly and separate the rings to blend flavors better., Dress the salad just before serving to keep spinach crisp., Taste before adding extra salt because feta adds saltiness., Grilled chicken, turkey breast, or crispy bacon bits can be added for a meaty version., Roasted chickpeas or boiled eggs are good vegetarian protein additions., Walnuts or sunflower seeds can replace almonds for crunch., Add fresh herbs like parsley or basil to brighten flavors., Store spinach and toppings separately in airtight containers without dressing for up to three days., Avoid reheating as spinach wilts quickly when warmed., Freezing is not recommended due to texture changes., Prepare ingredients ahead and store separately; make dressing in advance as well.

Nutrition

Find it online: https://gingerbaking.com/spinach-salad/