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.

Ingredients

4 cups baby spinach

1 cup cherry tomatoes, halved

1/2 yellow bell pepper, diced

1/3 cup cooked quinoa (or 1/3 cup dry quinoa, cooked and cooled)

1 ripe avocado, sliced

1/4 cup crumbled feta cheese

2 tablespoons dried cranberries

2 tablespoons sliced almonds

2 tablespoons red onion, finely chopped

Dressing of your choice (balsamic vinaigrette or lemon-honey recommended)

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.
Serve fresh or chill for up to 2 hours. For best results, add avocado and dressing just before serving if prepping ahead.

Prep Time: 15 minutes
Cook Time: 15 minutes (if cooking quinoa)
Category: Appetizers