How to Make Spinach Salad With Vinaigrette Dressing
Written by MasterClass
Last updated: Jul 23, 2022 • 2 min read
The best spinach salad recipes feature a mix of cheese, nuts, and fruits. Learn how to toss and dress a spinach salad.
Learn From the Best
What Is Spinach Salad?
Baby spinach is a popular salad green that’s more delicate than full-grown spinach and heftier than lettuce. The slight bitterness of spinach pairs well with strong flavors like cheese, berries, nuts, and a punchy vinaigrette. Spinach won't wilt immediately, which makes it an excellent choice for potlucks and weeknight dinners alike.
5 Best Spinach Salad Ingredients
Making a delicious spinach salad is all about choosing the right ingredients. Consider including these add-ins:
- 1. Vinaigrette: Make a vinaigrette using extra virgin olive oil. You can also try red wine vinegar or balsamic vinegar for sweetness, apple cider vinegar for a fruity punch, lemon juice for acidity. A spoonful of Dijon mustard will help your salad dressing emulsify, and maple syrup or honey can add a touch of sweetness. Season to taste with salt and black pepper.
- 2. Cheese: Strong cheeses like feta cheese, goat cheese, and blue cheese pair nicely with spinach salad and balance the slight bitterness of the greens.
- 3. Nuts: Add a nutty flavor with toasted pecans, walnuts, almonds, or pine nuts. You can candy the nuts by cooking them in a pan with sugar or honey to add sweetness and extra crunch.
- 4. Fruit: Fresh strawberries in a spinach salad make for a classic combination. You can also use mandarin oranges, apples, or even dried cranberries.
- 5. Protein: Add sliced grilled chicken breasts, quinoa, and/or chickpeas to make your salad the main course.
Spinach Salad Red Wine Vinaigrette Recipe
makes
prep time
15 mintotal time
25 mincook time
10 minIngredients
- 1
In a small bowl, combine the onions and the vinegar and set aside.
- 2
In a sauté pan over medium heat, toast walnuts, occasionally tossing until fragrant and lightly browned, about 5 minutes.
- 3
Add the honey and continue to cook, tossing to coat, until walnuts are nicely browned, about 5 minutes longer.
- 4
Transfer the candied walnuts to a plate to cool.
- 5
Place a fine-mesh strainer over a mason jar and drain onions into the strainer, reserving vinegar.
- 6
Transfer the onions to a large bowl.
- 7
Add salt to the mason jar and shake to combine. Taste and add more salt if needed.
- 8
Add a few grinds of black pepper, plus the olive oil and mustard.
- 9
Shake to combine. Taste and adjust seasoning.
- 10
Add the spinach leaves and blue cheese to the bowl with the onions.
- 11
Break up the cooled candied walnuts with your hands into the bowl.
- 12
Toss the salad to distribute ingredients.
- 13
Just before serving, shake the vinaigrette to re-emulsify, and dress the salad lightly.
- 14
Toss the salad and serve with additional dressing on the side.
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