20 Delicious Spinach Salad Recipes Healthy

Looking for a fresh way to enjoy spinach beyond your usual salad routine? Whether you’re craving something light and zesty or hearty enough to call dinner, these 20 delicious spinach salad recipes are packed with flavor, nutrients, and endless versatility. From tangy dressings to crunchy toppings and protein-packed add-ins, there’s a bowl here for every craving. Let’s dig in—your next favorite salad is waiting!

Classic Spinach and Strawberry Salad

Bright, sweet, and crunchy—this salad is a springtime favorite that comes together in minutes but feels effortlessly elegant.

Ingredients:

• 6 cups fresh baby spinach, washed and dried
• 1 1/2 cups sliced fresh strawberries
• 1/4 cup sliced red onion
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped toasted pecans
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions:

1. In a large bowl, combine the spinach, strawberries, red onion, feta cheese, and pecans.
2. In a small jar or bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper until fully blended.
3. Drizzle the dressing over the salad and toss gently to coat everything evenly. Serve immediately.

The juicy strawberries and tangy feta play off each other perfectly, while the pecans add just the right crunch. It’s a salad that’s as pretty as it is tasty!

Tip: For extra flavor, toast the pecans in a dry skillet over medium heat for 2–3 minutes, stirring often, until fragrant.

Warm Bacon Spinach Salad

This cozy salad balances crispy bacon, tender spinach, and a tangy-sweet dressing for a side that steals the show.

Ingredients:

• 6 slices thick-cut bacon, chopped
• 1 small red onion, thinly sliced
• 10 oz fresh baby spinach
• 3 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 hard-boiled eggs, sliced (optional)

Instructions:

1. Cook bacon in a large skillet over medium heat until crisp, about 8 minutes. Transfer to a paper towel-lined plate, reserving 2 tbsp bacon fat in the skillet.
2. Add red onion to the skillet and cook in the bacon fat for 2 minutes until slightly softened.
3. Whisk apple cider vinegar, honey, Dijon mustard, salt, and black pepper into the skillet, scraping up any browned bits. Simmer for 1 minute.
4. Add spinach and toss just until wilted, about 30 seconds. Remove from heat.
5. Top with crispy bacon and sliced eggs (if using). Serve immediately.

The magic here? The warm dressing wilts the spinach just enough while keeping its fresh bite—no sad, soggy greens!

Tip: For extra crunch, sprinkle with toasted pecans right before serving.

Spinach Avocado and Chickpea Salad

Bright, creamy, and packed with plant-powered goodness, this salad is a lunchtime hero that comes together in minutes.

Ingredients:

• 5 oz fresh baby spinach (about 5 loosely packed cups)
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 large avocado, diced
• 1/4 cup crumbled feta cheese
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1/2 tsp honey
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp toasted pepitas (pumpkin seeds)

Instructions:

1. In a large bowl, combine baby spinach, chickpeas, and diced avocado.
2. In a small jar, shake together olive oil, lemon juice, honey, salt, and black pepper until emulsified.
3. Drizzle dressing over the salad and gently toss to coat (avocado will soften slightly—that’s okay!).
4. Top with crumbled feta and pepitas just before serving.

The contrast of crisp spinach, creamy avocado, and crunchy pepitas makes every bite exciting—no sad desk lunches here!

Tip: For extra flavor, roast the chickpeas with 1/2 tsp smoked paprika at 400°F for 15 minutes before adding to the salad.

Spinach Pomegranate and Feta Salad

Bright, crunchy, and just a little salty-sweet, this salad is a showstopper that comes together in minutes—perfect for weeknights or impressing guests.

Ingredients:

• 6 cups fresh baby spinach (about 5 oz)
• 1/2 cup pomegranate arils
• 1/3 cup crumbled feta cheese
• 1/4 cup chopped toasted walnuts
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• 1/4 tsp salt
• 1/4 tsp freshly cracked black pepper

Instructions:

1. In a large bowl, combine the baby spinach, pomegranate arils, feta, and walnuts.
2. In a small jar, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper until emulsified.
3. Drizzle the dressing over the salad and toss gently to coat everything evenly.
4. Serve immediately, ensuring each bite gets a mix of creamy feta, juicy pomegranate, and crunchy walnuts.

The contrast of textures and the pop of tart-sweet pomegranate against salty feta makes this salad anything but ordinary.

Tip: Toast the walnuts in a dry skillet over medium heat for 3–4 minutes, stirring often, to deepen their flavor.

Spinach Quinoa Salad with Lemon Vinaigrette

Packed with protein and brightness, this vibrant salad is a meal-worthy side or light lunch that comes together in under 30 minutes.

Ingredients:

• 1 cup uncooked quinoa, rinsed
• 2 cups fresh baby spinach, roughly chopped
• 1/4 cup crumbled feta cheese
• 1/4 cup dried cranberries
• 1/4 cup sliced almonds, toasted
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook quinoa according to package instructions (typically 1 cup quinoa + 2 cups water, simmered for 15 minutes). Fluff with a fork and let cool slightly.
2. In a large bowl, whisk together olive oil, lemon juice, honey, salt, and black pepper until emulsified.
3. Add warm quinoa to the bowl and toss to coat evenly with the dressing.
4. Fold in spinach, feta cheese, and cranberries while the quinoa is still slightly warm (this helps soften the spinach just enough).
5. Top with toasted almonds just before serving.

The magic here? The warm quinoa gently wilts the spinach just enough while keeping its crunch, and the tangy-sweet dressing soaks into every bite.

Tip: For extra flavor, toast the quinoa in a dry skillet for 2 minutes before cooking—it adds a subtle nuttiness!

Spinach Apple and Walnut Salad

This vibrant salad is a perfect balance of crisp, sweet, and nutty flavors—ideal for a quick lunch or a light side dish that still feels special.

Ingredients:

• 6 cups fresh baby spinach (about 5 oz)
• 1 large crisp apple (like Honeycrisp or Fuji), thinly sliced
• 1/2 cup chopped walnuts, toasted
• 1/4 cup crumbled feta cheese
• 2 tbsp extra-virgin olive oil
• 1 tbsp apple cider vinegar
• 1 tsp honey
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions:

1. In a large bowl, combine the baby spinach, sliced apple, toasted walnuts, and feta cheese.
2. In a small jar, whisk together the olive oil, apple cider vinegar, honey, salt, and black pepper until emulsified.
3. Drizzle the dressing over the salad and toss gently to coat everything evenly.
4. Serve immediately for the freshest texture, with extra walnuts sprinkled on top if desired.

The contrast of the juicy apple, crunchy walnuts, and tangy feta makes every bite exciting—no one will guess it comes together in just 10 minutes!

Tip: Toast the walnuts in a dry skillet over medium heat for 3–4 minutes, stirring often, to deepen their flavor.

Spinach Beet and Goat Cheese Salad

This vibrant salad is a showstopper with its sweet roasted beets, creamy goat cheese, and a tangy balsamic glaze that ties it all together.

Ingredients:

• 4 cups fresh baby spinach
• 2 medium beets, peeled and diced into 1/2-inch cubes
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup crumbled goat cheese
• 2 tbsp chopped walnuts, toasted
• 2 tbsp balsamic glaze

Instructions:

1. Preheat oven to 400°F. Toss the beets with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25 minutes, stirring halfway, until tender and slightly caramelized. Let cool slightly.
2. In a large bowl, layer the spinach, roasted beets, crumbled goat cheese, and toasted walnuts.
3. Drizzle with 2 tbsp balsamic glaze just before serving.

The contrast of earthy beets, tangy cheese, and crunchy walnuts makes every bite exciting. Plus, the balsamic glaze adds a glossy, restaurant-worthy finish.

Tip: For extra flavor, warm the goat cheese slightly before crumbling—it’ll melt just enough to cling to the spinach.

Spinach Mushroom and Parmesan Salad

This vibrant salad is a celebration of earthy mushrooms, fresh spinach, and nutty Parmesan—perfect for a light lunch or a standout side dish.

Ingredients:

• 6 cups baby spinach, washed and dried
• 8 oz cremini mushrooms, thinly sliced
• 1/4 cup shaved Parmesan cheese
• 3 tbsp extra-virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1/2 tsp honey
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 1 small garlic clove, minced

Instructions:

1. In a large bowl, whisk together 3 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tsp Dijon mustard, 1/2 tsp honey, 1/4 tsp salt, 1/4 tsp black pepper, and 1 minced garlic clove until smooth.
2. Add the sliced mushrooms to the dressing and toss to coat. Let sit for 5 minutes to lightly marinate.
3. Add the baby spinach and shaved Parmesan to the bowl, gently tossing until everything is evenly dressed.
4. Serve immediately, scraping any remaining dressing from the bowl over the salad.

The magic here? Letting the mushrooms soak up the tangy-sweet dressing first ensures every bite is packed with flavor. The Parmesan adds just the right salty crunch.

Tip: For extra depth, toast the mushrooms in a dry skillet for 2 minutes before marinating.

Spinach Blueberry and Almond Salad

This vibrant salad is a sweet, crunchy, and nutrient-packed side that comes together in minutes—perfect for busy weeknights or summer picnics.

Ingredients:

• 6 cups fresh baby spinach (about 5 oz)
• 1 cup fresh blueberries
• 1/2 cup sliced almonds, toasted
• 2 tbsp extra-virgin olive oil
• 1 tbsp honey
• 1 tbsp apple cider vinegar
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, combine spinach, blueberries, and toasted almonds.
2. In a small jar, whisk together olive oil, honey, apple cider vinegar, salt, and black pepper until emulsified.
3. Drizzle the dressing over the salad and toss gently to coat everything evenly.

The juicy blueberries and toasty almonds add pops of texture, while the honey dressing ties all the flavors together without overpowering the greens.

Tip: For extra crunch, toast the almonds in a dry skillet over medium heat for 3–4 minutes, stirring often, until fragrant.

Spinach Peach and Pecan Salad

This vibrant salad balances sweet peaches, crunchy pecans, and tender spinach for a refreshing bite that’s perfect for summer lunches or light dinners.

Ingredients:

• 6 cups fresh baby spinach (about 5 oz)
• 2 ripe peaches, thinly sliced
• 1/2 cup pecans, roughly chopped
• 1/4 cup crumbled feta cheese
• 2 tbsp extra-virgin olive oil
• 1 tbsp honey
• 1 tbsp apple cider vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, combine spinach, sliced peaches, pecans, and feta cheese.
2. In a small jar, whisk together olive oil, honey, apple cider vinegar, salt, and black pepper until emulsified.
3. Drizzle the dressing over the salad and toss gently to coat everything evenly.
4. Serve immediately for the best texture, or refrigerate for up to 1 hour before serving if prepping ahead.

The juicy peaches and honeyed dressing soften the peppery spinach just enough, while the pecans add a buttery crunch in every forkful.

Tip: For extra flavor, toast the pecans in a dry skillet over medium heat for 3–4 minutes until fragrant before adding them to the salad.

Spinach Corn and Black Bean Salad

This vibrant salad is a breeze to throw together, packing crunch, creaminess, and a zesty lime kick in every bite—perfect for potlucks or meal prep!

Ingredients:

• 5 oz fresh baby spinach, roughly chopped
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup corn kernels (fresh, thawed frozen, or canned)
• 1/2 cup diced red bell pepper
• 1/4 cup finely chopped red onion
• 1 avocado, diced
• 2 tbsp olive oil
• 2 tbsp fresh lime juice
• 1 tsp honey
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp crumbled feta cheese (optional)

Instructions:

1. In a large bowl, combine baby spinach, black beans, corn, red bell pepper, and red onion.
2. In a small jar, whisk together olive oil, lime juice, honey, cumin, salt, and black pepper until emulsified.
3. Pour the dressing over the salad and toss gently to coat. Fold in avocado just before serving to prevent browning.
4. Sprinkle with feta cheese (if using) and serve immediately.

The creamy avocado and tangy lime dressing balance the earthy black beans and sweet corn, while the spinach stays crisp—no sad, soggy greens here!

Tip: For a heartier meal, add grilled chicken or swap the feta for cotija cheese for extra saltiness.

Spinach Cucumber and Tomato Salad

This bright, crunchy salad is a refreshing side that comes together in minutes—perfect for busy weeknights or summer potlucks.

Ingredients:

• 5 oz fresh baby spinach
• 1 medium cucumber, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup crumbled feta cheese (optional)

Instructions:

1. In a large bowl, combine spinach, cucumber, cherry tomatoes, and red onion.
2. In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper until emulsified.
3. Drizzle the dressing over the salad and toss gently to coat.
4. Sprinkle with feta cheese (if using) and serve immediately.

The lemon dressing adds a zesty punch that balances the sweetness of the tomatoes and crisp cucumber—no wilting here!

Tip: For extra crunch, add toasted pine nuts or sunflower seeds right before serving.

Spinach Pear and Gorgonzola Salad

This elegant yet effortless salad balances sweet pears, tangy cheese, and crisp greens for a refreshing bite that feels fancy without the fuss.

Ingredients:

• 5 oz (about 5 cups) fresh baby spinach
• 1 ripe but firm pear, thinly sliced
• 1/3 cup crumbled Gorgonzola cheese
• 1/4 cup chopped toasted walnuts
• 2 tbsp extra-virgin olive oil
• 1 tbsp apple cider vinegar
• 1 tsp honey
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions:

1. In a large bowl, whisk together 2 tbsp olive oil, 1 tbsp apple cider vinegar, 1 tsp honey, 1/4 tsp salt, and 1/8 tsp black pepper until smooth.
2. Add spinach to the bowl and toss gently to coat the leaves evenly.
3. Arrange dressed spinach on a platter, then layer with pear slices, 1/3 cup Gorgonzola, and 1/4 cup walnuts.

The magic here is in the contrast: juicy pears soften the bold cheese, while walnuts add a toasty crunch to every forkful.

Tip: For extra depth, drizzle the pears with a squeeze of lemon juice before assembling to keep them from browning.

Spinach Orange and Avocado Salad

Bright, citrusy, and creamy all at once, this salad is a refreshing side that comes together in minutes—perfect for busy weeknights or last-minute guests.

Ingredients:

• 5 oz fresh baby spinach (about 5 cups)
• 2 large navel oranges, peeled and sliced into rounds
• 1 ripe avocado, pitted and diced
• 1/4 cup thinly sliced red onion
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh orange juice (from reserved orange scraps)
• 1 tsp honey
• 1/2 tsp Dijon mustard
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped toasted almonds

Instructions:

1. In a large bowl, gently toss together spinach, orange slices, avocado, and red onion.
2. In a small jar, whisk together olive oil, orange juice, honey, Dijon mustard, salt, and black pepper until smooth.
3. Drizzle the dressing over the salad and toss lightly to coat—avoid overmixing to keep the avocado intact.
4. Sprinkle chopped almonds on top just before serving.

The sweet-tangy dressing clings beautifully to the buttery avocado and crisp spinach, while the almonds add a satisfying crunch. Tip: For extra flair, segment the oranges instead of slicing them—it’s messier but worth the effort!

Spinach Lentil and Feta Salad

This hearty salad is packed with protein and tangy flavor—perfect for a quick lunch or a light dinner that still feels satisfying.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 4 cups fresh baby spinach, roughly chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup finely chopped red onion
• 1/4 cup chopped toasted walnuts
• 2 tbsp extra-virgin olive oil
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a medium saucepan, cover lentils with 2 inches of water. Bring to a boil, then reduce heat and simmer for 18–20 minutes until tender but not mushy. Drain and let cool slightly.
2. In a large bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and black pepper.
3. Add warm lentils to the bowl and toss gently to coat in the dressing.
4. Fold in spinach, red onion, and walnuts until evenly combined.
5. Sprinkle feta cheese over the top just before serving.

The warm lentils soften the spinach slightly while the feta adds a creamy, salty contrast—no sad, soggy greens here!

Tip: Toast the walnuts in a dry skillet over medium heat for 3–4 minutes to deepen their flavor.

Spinach Sweet Potato and Kale Salad

This hearty salad is packed with earthy flavors and vibrant colors—perfect for a satisfying lunch or a standout side dish.

Ingredients:

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 4 cups chopped kale (stems removed)
• 3 cups baby spinach
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped toasted pecans
• 2 tbsp olive oil, divided
• 1 tbsp maple syrup
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp apple cider vinegar

Instructions:

1. Roast the sweet potatoes: Preheat oven to 400°F. Toss sweet potatoes with 1 tbsp olive oil, maple syrup, smoked paprika, 1/4 tsp salt, and black pepper. Spread on a baking sheet and roast for 25 minutes, flipping halfway, until tender and caramelized.
2. Massage the kale: In a large bowl, combine kale with remaining 1 tbsp olive oil and remaining 1/4 tsp salt. Gently massage with your hands for 1–2 minutes until softened.
3. Assemble the salad: Add spinach, roasted sweet potatoes, feta, and pecans to the kale. Drizzle with apple cider vinegar and toss gently to combine.

The contrast of sweet maple-roasted potatoes, crunchy pecans, and tangy feta makes every bite exciting. Tip: For extra richness, add a drizzle of tahini dressing right before serving!

Spinach Chicken and Cranberry Salad

This vibrant salad combines tender chicken, sweet cranberries, and crisp spinach for a meal that’s as satisfying as it is colorful.

Ingredients:

• 2 boneless, skinless chicken breasts (about 1 lb)
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 6 cups fresh baby spinach
• 1/2 cup dried cranberries
• 1/4 cup crumbled feta cheese
• 1/4 cup sliced almonds
• 2 tbsp balsamic vinaigrette

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Season chicken with salt and black pepper, then cook for 6–7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes, then slice.
2. In a large bowl, toss spinach, cranberries, feta, and almonds. Drizzle with balsamic vinaigrette and gently mix.
3. Top the salad with sliced chicken and serve immediately.

The contrast of juicy chicken, tangy cranberries, and crunchy almonds makes every bite exciting—perfect for a quick lunch or light dinner.

Tip: Toast the almonds in a dry pan for 2–3 minutes to deepen their nutty flavor.

Spinach Shrimp and Mango Salad

Bright, juicy mango and plump shrimp turn a simple spinach salad into a tropical escape—perfect for a light lunch or dinner that feels special.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 5 oz fresh baby spinach
• 1 ripe mango, diced (about 1 cup)
• 1/4 cup thinly sliced red onion
• 1/4 cup chopped cilantro
• 2 tbsp olive oil, divided
• 1 tbsp honey
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)

Instructions:

1. In a large bowl, whisk together 1 tbsp olive oil, honey, lime juice, 1/2 tsp salt, 1/4 tsp black pepper, and red pepper flakes (if using). Set aside.
2. Heat remaining 1 tbsp olive oil in a skillet over medium-high. Add shrimp and cook 2–3 minutes per side until pink and opaque. Remove from heat.
3. Add spinach, mango, red onion, and cilantro to the bowl with the dressing. Toss gently to coat.
4. Top salad with warm shrimp and serve immediately.

The contrast of sweet mango, spicy shrimp, and tangy lime dressing makes every bite exciting—no boring salads here!

Tip: For extra crunch, sprinkle with toasted coconut flakes or chopped cashews.

Spinach Egg and Bacon Salad

This hearty salad combines crispy bacon, jammy eggs, and fresh spinach for a satisfying meal that’s ready in minutes—perfect for lunch or a light dinner.

Ingredients:

• 6 cups baby spinach (about 5 oz)
• 4 large eggs
• 6 slices thick-cut bacon, chopped
• 1/4 cup red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Fill a medium pot with water and bring to a boil. Gently lower the eggs into the water and cook for 7 minutes for slightly runny yolks. Transfer to an ice bath, peel, and halve.
2. Meanwhile, cook the bacon in a skillet over medium heat until crispy, about 8 minutes. Drain on paper towels.
3. In a large bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and black pepper.
4. Add the spinach and red onion to the bowl, tossing to coat lightly. Top with the bacon and eggs.

The warm bacon and soft eggs melt into the greens, creating a rich contrast with the tangy dressing—no boring salads here!

Tip: For extra crunch, sprinkle with toasted walnuts or croutons right before serving.

Spinach Tofu and Sesame Salad

This vibrant salad is a protein-packed powerhouse with crispy tofu, tender spinach, and a nutty sesame dressing that ties it all together.

Ingredients:

• 1 (14 oz) block firm tofu, pressed and cubed
• 5 oz baby spinach (about 5 cups)
• 2 tbsp toasted sesame oil
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 clove garlic, minced
• 1 tsp grated ginger
• 2 tbsp sesame seeds, plus extra for garnish
• 1 tbsp neutral oil (like avocado or grapeseed)

Instructions:

1. Cook the tofu: Heat 1 tbsp neutral oil in a skillet over medium-high. Add tofu cubes and cook for 5–7 minutes, flipping occasionally, until golden on all sides. Remove from heat.
2. Make the dressing: Whisk together 2 tbsp toasted sesame oil, 1 tbsp soy sauce, 1 tbsp honey, 1 tbsp rice vinegar, 1 minced garlic clove, and 1 tsp grated ginger in a small bowl.
3. Assemble: In a large bowl, toss baby spinach with the warm tofu, dressing, and 2 tbsp sesame seeds until evenly coated.
4. Serve: Garnish with extra sesame seeds and enjoy immediately while the tofu is still slightly crisp.

The contrast of warm, crispy tofu against cool spinach and the rich, umami-packed dressing makes this salad feel like a full meal in one bowl.

Tip: For extra crunch, sprinkle with crushed peanuts or crispy fried shallots right before serving.

Conclusion

With so many tasty and nutritious options, these 20 spinach salad recipes are sure to keep your meals fresh and exciting! Whether you’re craving something light, hearty, or packed with flavor, there’s a dish here for everyone. Try a few, leave a comment with your favorite, and don’t forget to share this roundup on Pinterest for fellow salad lovers. Happy cooking!