Baby Spinach Salad Recipe

Prep spinach and produce

Wash and dry the baby spinach thoroughly using a salad spinner or paper towels. Place in a large salad bowl lined with a paper towel to absorb excess moisture. Halve the cherry tomatoes; thinly slice the red and yellow bell peppers into strips about 1/4-inch wide. Thinly slice mushrooms and red onion. Pat the mozzarella bocconcini dry and halve if large.

If you prefer a milder onion flavor, place the sliced red onion in a small bowl of cold water for 5–10 minutes, then drain and pat dry before adding to the salad.

Place 1/2 cup sunflower seeds in a dry skillet over medium heat. Stir frequently until they become fragrant and lightly golden, about 3–5 minutes. Watch carefully to avoid burning. Transfer to a small bowl and let cool.

In a small bowl or jar, combine 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1 tbs red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper. Whisk or shake vigorously until the dressing is emulsified and slightly thickened. Taste and adjust seasoning — add more lemon for brightness, a pinch more salt if needed, or a little more honey if you prefer sweeter dressing.

Add the prepared baby spinach to the large salad bowl. Add the halved tomatoes, sliced bell peppers, sliced mushrooms, sliced (or soaked and drained) red onion, and mozzarella. Sprinkle the toasted sunflower seeds over the top, reserving 1 tablespoon for garnish if using.

Pour about three-quarters of the dressing over the salad (reserve the remainder to offer more at the table). Gently toss the salad using salad tongs or two large spoons until leaves and toppings are evenly coated—toss lightly to avoid breaking the mozzarella.

Scatter the crumbled goat cheese over the tossed salad and finish with reserved sunflower seeds and torn basil leaves if using. Serve immediately with the remaining dressing on the side.

This salad is best served fresh. If preparing ahead, keep the dressing and toasted seeds separate and add just before serving to maintain crunch. Leftovers can be stored refrigerated up to 1 day but spinach will wilt.