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This easy spinach salad recipe is loaded with creamy avocado, tangy feta, crunchy walnuts, and protein-packed hard-boiled eggs. Tossed in a fresh and flavorful lemon vinaigrette, it makes a wholesome side dish or light main course that’s ready in just 15 minutes.
This spinach salad recipe is something I’d imagine ordering from an upscale restaurant. It is fresh, flavorful, easy to customize, and super satisfying. Plus, it comes together fast, can be prepped in advance, and works great for every occasion and season, from weeknight dinners to holiday meals.
But what I love most about this particular spinach salad recipe is that it has a perfect balance of textures and flavors. It is light yet filling, crisp yet creamy, and finished with a bright homemade dressing that brings everything together without feeling heavy. I think you’re going to love it!
Table of Contents
Baby Spinach Salad Ingredients
Below are the ingredients that you’ll need to make this spinach salad recipe, including possible substitutions.
- Baby Spinach: Baby spinach is tender, mild, and convenient. It pairs perfectly with the fresh and tangy lemon vinaigrette but you can swap it for chopped kale or arugula. I often mix spinach and arugula as I love the peppery bite of fresh arugula.
- Hard-Boiled Eggs: Hard-boiled eggs add protein and make this salad more filling and satisfying. I find that it’s easiest to make hard-boiled eggs in the instant pot, but stovetop boiled eggs, or store-bought hard-boiled eggs also work.
- Avocado: Avocado adds creamy, delicious richness that pairs beautifully with the crisp spinach and tangy dressing. Be sure to use ripe but still firm avocado so it holds its shape in the salad.
- Feta Cheese: Crumbled feta adds a salty, tangy bite that works especially well with the lemon vinaigrette and creamy avocado. Goat cheese is also a great substitute if you want a softer, creamier finish.
- Walnuts: Walnuts add crunch and a slightly earthy, buttery flavor that rounds out the salad. You can toast them for even more flavor, or swap them for pecans, almonds, or sunflower seeds.
- Red Onion: Thinly sliced red onion adds sharpness and a little bite that helps balance the creamy and rich ingredients. For a milder onion flavor, soak the slices in cold water for 5 to 10 minutes before adding them to the salad.
Spinach Salad Dressing
Last, but certainly not least—the dressing! It’s made with:
- Extra-virgin olive oil
- Fresh lemon juice
- Dijon mustard
- Honey
- Garlic
- Salt + pepper
Bright, fresh, and just a little tangy, with enough Dijon and honey to make it feel balanced, it’s a slightly sweeter version of my Dijon vinaigrette recipe, and every bit as delicious.
To make it, simply add the dressing ingredients to a jar attached with a lid and shake vigorously until combined. So easy! Plus it can be made up to 5 days in advance.
How to Make Spinach Salad
It is so easy to make this spinach salad recipe. Simply whisk together the dressing, toss the spinach, and layer on the toppings.
- Make the lemon vinaigrette: In a small bowl or jar, whisk together the olive oil, fresh lemon juice, Dijon mustard, honey, salt, and black pepper until smooth and well combined.
- Dress the spinach: Add the baby spinach to a large serving bowl or platter. Drizzle with a little of the vinaigrette and toss gently so the leaves are lightly coated.
- Add the toppings: Arrange the sliced hard-boiled eggs, avocado, crumbled feta, walnuts, and thinly sliced red onion over the spinach.
- Finish and serve: Drizzle the remaining dressing over the top just before serving. Season with extra black pepper, if desired, and serve immediately.
Make-Ahead Tips
Although it’s best to assemble the salad just before serving, it’s easy to prep the dressing and hard-boiled eggs ahead of time.
- Lemon vinaigrette: The dressing can be made up to 5 days in advance. Store it in an airtight container or jar in the refrigerator. Shake or whisk well before serving.
- Hard-boiled eggs: The eggs can be hard-boiled up to 5 days ahead of time and stored peeled or unpeeled in the refrigerator until ready to use.
To prep ahead: Wash and dry the spinach, slice the red onion, and crumble the feta in advance, but wait to slice the avocado and assemble the salad until just before serving for the freshest texture and appearance.
Spinach Salad Variations
One of the things I love most about spinach salads is how versatile they are. Feel free to make it your own. Here are a few ideas to get you started:
- Use a different dressing: Swap the lemon vinaigrette for balsamic vinaigrette, champagne vinaigrette, or a creamy poppy seed dressing for a different flavor profile.
- Add some fruit: Fresh fruit like sliced strawberries, apples, pears, blueberries, or mandarin oranges adds natural sweetness and color. Dried fruit is also great. Try dried cranberries, dried cherries, raisins, or chopped dates.
- Try a different cheese: Goat cheese, gorgonzola, or shaved Parmesan are all delicious alternatives to feta.
- Swap nuts for seeds: Replace the walnuts with pumpkin seeds, sunflower seeds, or hemp hearts for a nut-free crunch.
- Make it a main dish: Add sliced chicken breasts, tender baked salmon, crumbled oven-baked bacon, or shrimp. For a meat-free option, toss the spinach with instant pot chickpeas, quinoa, or farro.
Not sure where to start? Try my Strawberry Spinach Salad, made with fresh strawberries, bacon, and slivered almonds in a light poppy seed dressing, or this Spinach Pear and Feta Salad, made with juicy pears, pomegranate arils, and green onions tossed in a tangy balsamic vinaigrette.
What to Serve with Spinach Salad
This spinach salad is a versatile side dish that pairs well with just about everything. It is especially nice for spring and summer meals with grilled mains, but it also fits beautifully into fall and winter menus thanks to the hearty eggs, avocado, walnuts, and feta. Serve it alongside your favorite mains like grilled chicken breasts and baked pork chops, or any of the following recipes:
- Oven-Roasted Pork Loin
- Butternut Squash Soup
- Baked Lemon Pepper Chicken
- Air Fryer Salmon Bites
- Oven Roasted Turkey Breast
- Roasted Cauliflower Steaks or Stuffed Butternut Squash (vegetarian options)
Storage Tips
This spinach salad is best enjoyed fresh, especially once the avocado is added and the dressing is tossed with the greens. For the best texture, store the salad and dressing separately and assemble just before serving.
If you have leftovers, transfer them to an airtight container and refrigerate for up to 1 day. Keep in mind that the spinach will soften, the avocado may brown, and the walnuts will lose some of their crunch over time.
More Favorite Salad Recipes
If you try making this cozy broccoli cheddar soup recipe, I’d love to hear what you think! Please leave a comment and a star rating below, your feedback helps other readers discover (and enjoy) this recipe too. Thank you so much! 💛
Spinach Salad Recipe
Ingredients
For the Spinach Salad
- 6 cups baby spinach, washed and dried
- 4 hard-boiled eggs, peeled and quartered
- 1 large avocado, sliced
- ⅓ cup crumbled feta cheese
- ⅓ cup chopped walnuts
- ¼ small red onion, thinly sliced
For the Lemon Vinaigrette
- ⅓ cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 2 teaspoons honey, plus more to taste
- 1 small garlic clove, minced
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Prepare the dressing: In a small bowl or jar, combine the olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and black pepper. Whisk or shake until fully blended.
- Start the salad base: Add the baby spinach to a large serving bowl or platter. Drizzle with a small amount of the vinaigrette (no more than half) and toss lightly to coat the leaves.
- Add the toppings: Arrange the sliced avocado, quartered hard-boiled eggs, crumbled feta, chopped walnuts, and thinly sliced red onion over the spinach.
- Finish with dressing: Spoon the remaining lemon vinaigrette over the top just before serving. Toss gently, if desired, taking care not to mash the avocado or break apart the eggs too much.
- Serve: Enjoy right away for the best texture and freshest flavor.
Notes
- For neat egg slices, chill the eggs before cutting and wipe the knife between slices.
- To make ahead, prepare the lemon vinaigrette and hard-boiled eggs up to 3 days in advance and store them separately in the refrigerator.
- This salad is best served fresh. If needed, store leftovers in an airtight container in the refrigerator for up to 1 day. The spinach will soften and the avocado may brown over time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
