Bright, colorful, and packed with vibrant texture, this Spinach Salad is more than just a bowl of greens. It’s a wholesome celebration of freshness, combining creamy feta, juicy cherry tomatoes, crunchy almonds, tender quinoa, and sweet pops of dried cranberries—all layered over a lush bed of baby spinach. Every bite delivers a balance of savory and sweet, tangy and earthy, making it an energizing meal or side dish you’ll want to make on repeat.

Whether you’re prepping a quick weekday lunch or assembling a standout addition to your dinner spread, this salad is as gorgeous as it is nourishing. It’s a versatile dish that welcomes a variety of toppings and dressings, giving you endless possibilities to match your mood or pantry. And the best part? No cooking required—just fresh ingredients and easy layering.

What Kind of Spinach Should I Use?

Baby spinach is the star here. Its soft, tender leaves provide the perfect mild base without overpowering other flavors. If you prefer a heartier texture, mature spinach works too—just remove the stems and chop the leaves for easier bites. For an added twist, mixing in arugula or kale can offer a peppery or robust variation.

Ingredients for the Spinach Salad

Baby Spinach – The leafy green foundation that’s rich in nutrients and gentle in flavor.

Cherry Tomatoes – Juicy and slightly sweet, they add brightness and freshness.

Yellow Bell Pepper – Offers crunch and a subtle sweetness that contrasts beautifully with the greens.

Cooked Quinoa – A hearty grain that adds protein and texture, making the salad more filling.

Avocado Slices – Creamy and rich, they bring a silky element to the dish.

Feta Cheese – Crumbled for saltiness and tang; a flavorful contrast to the sweeter components.

Dried Cranberries – Sweet and chewy, they complement the savory notes and bring a touch of indulgence.

Sliced Almonds – Add crunch and nutty depth to the salad.

Red Onion – Just a sprinkle brings a sharp, zesty bite to cut through the richness.

How To Make the Spinach Salad

Step 1: Prep the Base

Rinse and pat dry 4 cups of baby spinach. Place the spinach into a large salad bowl or spread it out on a serving platter for a layered presentation.

Step 2: Slice and Dice

Halve 1 cup of cherry tomatoes, dice half a yellow bell pepper, and finely chop about 2 tablespoons of red onion. Set aside. Slice one ripe avocado just before assembling to maintain freshness.

Step 3: Cook the Quinoa (if needed)

If you don’t already have pre-cooked quinoa, prepare 1/3 cup of dry quinoa according to package instructions, then let it cool completely.

Step 4: Assemble the Salad

Arrange the spinach as your base. Layer on the tomatoes, bell pepper, cooled quinoa, avocado slices, crumbled feta, dried cranberries, and red onion. Scatter the sliced almonds over the top.

Step 5: Dress It Up

Drizzle with your favorite dressing. A balsamic vinaigrette or lemon honey dressing pairs beautifully. You can also keep the dressing on the side if prepping ahead.

Step 6: Serve or Chill

Serve immediately for maximum freshness or cover and chill for up to 2 hours before serving. If storing longer, add avocado and dressing just before serving.

How to Serve and Store This Spinach Salad

This salad is best served fresh, right after layering all the ingredients. If you’re preparing it for a gathering or meal prep, keep the dressing and avocado separate until just before serving to maintain the best texture and flavor.

To store, place any leftovers in an airtight container and refrigerate for up to 2 days. If you’ve already added the dressing, the spinach may wilt slightly, but the flavors will remain delicious. For packed lunches, consider layering the salad in a mason jar with the dressing at the bottom and spinach at the top.

Frequently Asked Questions

What dressing goes best with this Spinach Salad?

A tangy balsamic vinaigrette or a lemon-honey dressing complements the mix of sweet and savory toppings perfectly. You can also try a raspberry vinaigrette for a fruity twist.

Can I use a different cheese?

Absolutely! Goat cheese, blue cheese crumbles, or even shredded mozzarella can be used based on your flavor preferences.

Is this salad suitable for meal prep?

Yes, but store the avocado and dressing separately. Assemble the rest in advance and add those elements just before eating.

How can I add more protein?

Grilled chicken, hard-boiled eggs, or chickpeas are all excellent ways to boost the protein content while keeping it wholesome.

Can I make this vegan?

Of course! Just omit the feta cheese or replace it with a dairy-free alternative.

What can I substitute for quinoa?

Brown rice, couscous, or farro are all great stand-ins if you’re out of quinoa or want a different texture.

Want More Salad Ideas?

If you enjoyed this fresh and colorful spinach salad, here are more recipes that bring creativity and balance to your table:

Orange Dreamsicle Salad for a sweet and creamy fruit-based twist.
Cheesy Spinach Stuffed Shells if you love spinach in comfort food form.
Soft and Fluffy Homemade Naan Bread to pair with your salads for a complete meal.

Creamy Boat Dip (Rotel Ranch Dip) to serve as a side or starter.
Best Fluffy Pancake Recipe for a hearty breakfast idea to balance your greens later in the day.

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest salad board so you can find it again for your next fresh craving.

And tell me—how did yours turn out? Did you swap in goat cheese or toss in grilled chicken? Maybe you tried a homemade vinaigrette?

Drop your tips and variations in the comments—I love seeing all the ways you make these dishes your own. Questions welcome too!

Spinach Salad

Author: Olivia McKenney

Total Time: 30 minutes
Yield: 4 servings

Print Recipe

Description

This vibrant Spinach Salad is loaded with fresh ingredients like baby spinach, cherry tomatoes, yellow bell pepper, avocado, quinoa, and more. It’s a nutrient-packed bowl full of color, texture, and flavor—perfect as a light lunch or colorful side dish.

Instructions

Rinse and pat dry the baby spinach. Place it into a large bowl or serving platter.
Prepare the vegetables: halve the cherry tomatoes, dice the bell pepper, chop the onion, and slice the avocado just before assembly.

If cooking quinoa, prepare according to package directions and allow it to cool.
Assemble the salad: layer spinach, tomatoes, bell pepper, quinoa, avocado, feta, cranberries, red onion, and almonds.
Drizzle with dressing just before serving or serve the dressing on the side.