Vegetarian Enlightened Spinach Salad Recipe

Prepare greens

Place the washed baby spinach and optional mixed baby lettuces in a large salad bowl. Pat or spin dry thoroughly so dressing will cling to the leaves.

Prepare chickpeas

If using canned chickpeas, rinse under cold water and drain. Optionally pat dry on a paper towel. For extra flavor, gently toss chickpeas with 1/2 tsp olive oil and 1/4 tsp smoked paprika and warm in a skillet over medium heat for 3–4 minutes; allow to cool slightly before adding to salad.

Add the rinsed chickpeas, crumbled feta, dried cranberries, and chopped toasted walnuts to the bowl with the greens and gently toss to combine.

Prepare cucumber: halve lengthwise, scoop seeds if watery, and thinly slice. Add to the salad bowl.

Prepare red bell pepper: remove seeds and membrane, thinly slice into strips and add to the bowl.

Thinly slice red onion. To mellow its sharpness, place slices in a small bowl of cold water for 5 minutes, then drain and pat dry. Add to the salad bowl.

Cube or dice the avocado and toss immediately with a light squeeze of lemon to prevent browning. Add to the salad bowl just before dressing to keep texture fresh.

Chop the parsley and mint finely and sprinkle over the salad for brightness.

Toast pumpkin seeds in a dry skillet over medium heat for 2–3 minutes, stirring, until they pop and are fragrant. Cool slightly and sprinkle over the salad for extra crunch.

Make dressing

In a small jar or bowl, combine extra-virgin olive oil, fresh lemon juice, apple cider vinegar, Dijon mustard, honey or maple syrup, minced garlic, salt, and pepper. Whisk vigorously or secure the jar lid and shake until the dressing is emulsified and slightly thickened (about 20–30 seconds). Taste and adjust seasoning—add up to 1/2 tsp more salt or another 1/2 tbsp lemon juice if you prefer brighter acidity.

Dress and toss

Right before serving, pour the dressing over the salad (start with about 3/4 of the dressing and reserve the rest). Gently toss the salad with salad tongs or two large spoons to coat leaves and mix-ins evenly. Add remaining dressing only if needed; you want lightly coated leaves, not drenched ones.

Finish and serve: Divide the salad onto plates or serve family-style. Taste a bite and adjust with an extra pinch of salt, cracked pepper, or a squeeze of lemon if desired. Serve immediately so avocado and greens remain fresh.