Spinach Salad Recipe

Prepare spinach

Rinse the baby spinach thoroughly in cold water to remove any grit. Spin or pat dry with clean kitchen towels or a salad spinner until mostly dry (excess water will dilute the dressing). Place the spinach in a large mixing bowl.

Prep tomatoes

Rinse the cherry tomatoes and slice them in half. Add to the bowl with the spinach.

Prep cucumber

Peel (optional) and halve lengthwise, scoop seeds if very watery, then slice into half-moons about 1/4-inch thick. Add to the bowl.

Slice red onion

Thinly slice the red onion into rings or half-rings. If raw onion is strong, soak slices in cold water for 5 minutes and drain before adding. Add drained onion to the bowl.

Toast nuts

Heat a small dry skillet over medium heat. Add the walnuts (or pecans) and toast, shaking the pan, 3–4 minutes until fragrant and lightly browned. Transfer to a plate to cool, then roughly chop if desired. Add to the mixing bowl.

Add cheese and avocado

Crumble the feta cheese and add to the bowl. If using avocado, halve, pit, peel, and dice the avocado and add it last to reduce mashing.

In a small bowl or jar, combine the lemon juice, Dijon mustard, honey (or maple syrup), red wine vinegar and minced garlic. Whisk or shake to combine.

Slowly drizzle in the extra-virgin olive oil while whisking (or add to the jar and shake vigorously) to create an emulsion. Taste and season with salt and freshly ground black pepper. Adjust acid, sweetness, or oil to taste.

Pour about 3–4 tablespoons of dressing over the salad (start with less; you can add more). Gently toss the salad with salad tongs or two large spoons until ingredients are evenly coated.

Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed. If serving later, store dressing separately and toss just before serving to keep spinach crisp.

Transfer to a serving bowl or divide among plates. Sprinkle any extra toasted nuts or feta on top as a garnish and serve immediately.