Spinach Salad Recipe

Prepare spinach

Rinse the baby spinach under cold water in a large bowl, then spin dry in a salad spinner or pat dry thoroughly with clean kitchen towels or paper towels. Place the dry spinach in a large serving bowl.

Slice onion

Peel the red onion and cut in half. Slice thinly (about 1/8-inch slices). If you prefer milder onion flavor, soak the slices in a small bowl of cold water for 5 minutes, then drain and pat dry before adding to the spinach.

Add cheese and seeds

Crumble the Gorgonzola into small bite-sized pieces and scatter over the spinach. Sprinkle the roasted pumpkin seeds evenly over the salad. If using cherry tomatoes, halve them and add now.

Whisk dressing

In a medium bowl or a jar with a tight lid, combine the balsamic vinegar, Dijon mustard, honey, minced garlic, salt, and black pepper. Whisk briefly to combine, then slowly stream in the extra-virgin olive oil while whisking continuously until the dressing is emulsified. Alternatively, put all ingredients into a jar, secure the lid, and shake vigorously for 20–30 seconds.

Taste and adjust

Taste the dressing and adjust seasoning if needed: add a pinch more salt, a dash more honey for sweetness, or a teaspoon more balsamic for extra acidity. Dressing should be balanced — tangy with a touch of sweetness and a smooth oil finish.

Dress the salad

Just before serving, drizzle 3–4 tablespoons of the dressing over the salad (reserve any extra dressing for serving on the side). Toss the spinach, onion, cheese, pumpkin seeds (and tomatoes if used) gently but thoroughly to coat evenly. Add more dressing sparingly if needed — you want the leaves lightly coated, not soggy.

Serve

Transfer the tossed salad to individual plates or serve family-style. Offer additional Gorgonzola and pumpkin seeds at the table for guests to add to taste.