Description
This vibrant Spinach Salad brings together fresh baby spinach, creamy avocado, sweet cranberries, crunchy almonds, and fluffy quinoa for a colorful, nutritious meal or side. It’s perfect for a quick lunch or dinner addition, offering a balance of textures and bold, clean flavors in every bite. Easy to prep and beautiful to serve, this salad is a staple that fits any occasion.
Ingredients
4 cups baby spinach
0.5 cup cooked quinoa
0.5 cup cherry tomatoes
0.25 cup yellow bell pepper
0.5 avocado
2 tablespoons red onion
2 tablespoons dried cranberries
2 tablespoons crumbled feta cheese
1.5 tablespoons sliced almonds
Salt and pepper to taste
Optional: Balsamic vinaigrette or lemon-honey dressing
Instructions
1. Rinse 1/4 cup quinoa under cold water, then cook it in 1/2 cup water until fluffy (12–15 minutes). Let it cool completely.
2. While quinoa cooks, halve cherry tomatoes, dice yellow bell pepper, chop red onion, and slice avocado. Set aside.
3. Spread spinach evenly on a serving plate or bowl as the base.
4. Neatly arrange quinoa, tomatoes, peppers, onion, avocado, and cranberries over spinach in sections or rows.
5. Sprinkle feta cheese and sliced almonds over the top.
6. Season with salt and pepper. Drizzle with preferred dressing just before serving.
Notes
Prep quinoa ahead to speed up salad assembly.
Add dressing only when serving to avoid sogginess.
Swap toppings like nuts, cheese, or fruits for variety.
Use a salad spinner for crisp, dry greens.
Nutrition
- Serving Size: 1 bowl (approx. 2 cups)
- Calories: 340
- Sugar: 6g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 10mg
Keywords: Spinach Salad, Healthy Salad, Quick Lunch, Vegetarian Salad