Salads that will Make you Crave Spinach

Spinach can be incorporated into any weeknight meal with very little extra effort, but occasionally it deserves a little more attention. If you do a little prep ahead of time, like boiling eggs or making a dressing, these salads come together really quick.

Bacon and Egg Spinach Salad

Sarah Harper makes a spinach salad that is worth trying on your pickiest eaters. It’s all in the dressing, and it’s so easy: whisk a little honey into your favorite ranch dressing, just enough to sweeten it up and thin it out.

Sarah Britton makes another spinach salad I love, and her recipe is in her first cookbook, My New Roots. She makes a simple maple-mustard cider vinaigrette to dress the salad. She also introduced me to coconut bacon in this recipe!

The concepts are similar. You can add ingredients or leave things out. Make it yours.

  • a plateful of spinach
  • tossed with: creamy poppy seed dressing, S. Harper’s honey-ranch dressing, or your own sweet vinaigrette.
  • topped with wedges or slices of boiled eggs
  • sprinkled with crispy bacon, coconut bacon, or no bacon.
  • sprinkled with thinly sliced shallots or green onions
  • maybe add a few crunchy croutons or sprouts



Fruit and Spinach Salad

When I first moved to California, I used to frequently eat lunch at the Corner Bakery Cafe. I became obsessed with replicating their Spinach Sweet Crisp Salad, which is very difficult to do since they make the necessary Raisin Pecan Crisps at the store. In the meantime, I learned how to throw together a fruity, tangy Spinach Salad with ingredients on hand. Although I’ve eaten this salad without cheese, the cheese really mellows out the balsamic vinegar and brings it all together.

The recipe is really flexible. You can use whatever colorful fruit you have around, and you can probably whip up a great dressing with pantry ingredients. Add some chewy dried fruit, some crunchy seeds and a little cheese, and you’ve got a salad your co-workers will envy.

  • a plateful of spinach
  • tossed with a fruity balsamic dressing
  • sliced strawberries, oranges
  • blueberries or grapes
  • thinly sliced apples (red or green)
  • golden raisins or dried cranberries or chopped dried figs
  • roasted sunflower seeds, pumpkin seeds, or nuts
  • thinly sliced shallots or green onions
  • crumbled goat, feta, or blue cheese

To make your own Fruity Balsamic Dressing, shake together:

  • 1/4 cup balsamic vinegar
  • 1/4 cup oil
  • 2 Tbsp of jam (blueberry, strawberry, blackberry, fig, apricot)
  • a little squirt of dijon mustard (helps the oil and vinegar particles stick together)
  • salt and pepper
    • Adjust these amounts until it tastes right to you.

What’s your favorite way to eat a big plate of spinach?

6 thoughts on “Salads that will Make you Crave Spinach

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  1. I mostly eat spinach as a salad or wrap. I wash up a container of salad at the beginning of the week and keep a tupperware container of chopped up veggies in the fridge so that I can make a quick salad to go most days of the week. Sometimes I make a quick vinaigrette for salads. If I add some pickled beets, I don’t bother since the liquid is enough of a dressing-esque option.

    The tupperware container was a huge game changer, by the way. Here it is:

    I keep berries, grape tomatoes, chopped cucumber, chopped peppers, etc in it. It’s great for taking to potlucks for a “build your own salad” bar or for kid, some veggies to add to their plates! I also keep pumpkin or sunflower seeds to toss on top of salads for extra yumminess.

    Otherwise, if I roast veggies, I like to saute greens like spinach in some olive oil and garlic (just until it wilts … not so it is slimy) to mix with the roasted veggies or have on the side.

    Yay greens!

    Liked by 1 person

    1. Wonderful tips! I know you’ve invested a lot of energy into adding more veggies into your diet. Have you noticed changes in your health or energy? Does prepping your veggies feel like a lot of work?


      1. I don’t find the veggie prep too much work but that’s probably because I try to choose as few as possible that need much chopping haha! For example, I don’t get mushrooms every week because I don’t like them enough for it to be worthwhile. So, it takes maybe 20 min to prep. I usually do a few different veggies at the beginning of the week and replenish as needed throughout the week (I usually go through cucumber faster than anything else).

        In terms of overall health, I definitely feel better. I feel it in my body on days where fruits and veggies are scarce (I feel more lethargic and actually hungrier those days).

        Liked by 1 person

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