5 Delicious Spring Salads With Spinach

5 Delicious Spring Salads With Spinach

There must be a reason why Popeye depends on these green leaves, right? It is partly because spinach is one of the few vegetables with the highest content of Vitamin K, which essential for maintaining bone health. Here are the best tasty spring salads with spinach.

Apart from that, spinach is known to help restore energy and improve the quality of blood due to its high contents of iron. The dark green colour is thanks to the high level of chlorophyll, which also acts as an anti-inflammatory agent.

I generally prefer to add baby spinach to my salad as I find that the freshness gives it a delicate taste and tends to blend well with all sorts of ingredients. So here are four ideas for you to play around with spring salads with baby spinach.

#1 Prawn And Baby Spinach Salad

Prawn And Baby Spinach Salad

Seafood is always a joy to have. This is a salad dish that I enjoy having on a warm sunny day, served chilled with a glass of rosé wine.

Ingredients (serves 2):

  • a bag of baby spinach
  • 300g of cooked prawns, peeled
  • 1 tbsp of olive oil
  • juice of half a lemon
  • 1 tbsp of lemon zest
  • ½ tsp of castor sugar
  • a pinch of salt
  • half a shallot, minced
  • 2 tbsp of chopped chives


  • In a salad bowl, mix the olive oil, castor sugar, lemon juice, minced shallots and chopped chives.
  • Mix in the cooked prawns and salt.
  • Add the spinach and lemon zest and toss them well with the other ingredients before serving.

#2 Courgette, Feta And Spinach Salad

Ingredients (serves 2):

  • 1 courgette, chopped into sticks
  • 1 bag of baby spinach
  • 1 jar of feta cheese
  • 1 tbsp of olive oil
  • 1 tsp of chilli flakes
  • 1 cube of butter
  • juice of one orange (not too sweet)


  • Heat up a frying pan, add the olive oil and butter, and fry the chopped courgette over a high heat until tender.
  • Add the chilli flakes, stir and turn off the heat.
  • In a salad bowl, add the baby spinach. Pour the fried courgette over the spinach and toss it well.
  • Drain the feta cheese and add it to the salad.
  • Pour the orange juice over the salad and give it another toss before serving.

#3 Strawberry, Brie And Spinach Salad

spring salads with spinach

Ingredients (serves 2):

  • 1 bag of spinach
  • 1 cup of strawberries, sliced
  • ½ cup of cubed brie
  • ½ cup of roasted almond flakes
  • 2 tbsp of olive oil
  • 1 tbsp of apple cider vinegar
  • 1 tsp of mustard


  • In a salad bowl, add the olive oil, apple cider vinegar and mustard and whisk well.
  • Add the spinach, strawberries, brie and almond flakes and toss well with the dressing.
  • Serve immediately.

#4 Bacon, Egg And Spinach Salad

spring salads with spinach

Slightly more sinful, treat yourself to this salad that also acts as a great brunch dish!

Ingredients (serves 2):

  • 1 bag of spinach
  • 4 rashers of bacon
  • 1 hard-boiled egg, sliced
  • 4 tbsp of Thousand Island dressing
  • ½ cup of chopped spring onions
  • ½ onion, chopped into rings


  • Fry the bacon until cooked. Remove it from the heat and let it cool on a paper towel.
  • In a salad bowl, add the spinach. Then, place the sliced hard-boiled egg on top, followed by the onion rings on top.
  • Crumble the bacon on top and drizzle the Thousand Island dressing over it.
  • Sprinkle the chopped spring onion as a final step before serving.

#5 Spinach and Arugula Salad with Roasted Beets

  • Ingredients:
  • 3 medium beets, peeled and diced into small cubes
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 4 cups baby spinach leaves
  • 2 cups arugula leaves
  • 1/2 cup crumbled goat cheese
  • 1/2 cup chopped pecans
  • 1/4 cup lemon vinaigrette
  • 2 cups arugula leaves
  • 1/2 cup crumbled goat cheese
  • 1/2 cup chopped pecans
  • 1/4 cup lemon vinaigrette
  • Steps:

  • Preheat the oven to 400°F.
  • In a mixing bowl, toss the diced beets with the olive oil, salt, and pepper.
  • Spread the beets out on a baking sheet lined with parchment paper.
  • Roast the beets in the oven for 20-25 minutes, or until they are tender and slightly caramelized
  • While the beets are roasting, prepare the salad ingredients.
  • In a large bowl, combine the baby spinach and arugula leaves.
  • Add the crumbled goat cheese and chopped pecans to the bowl.
  • Once the beets are done roasting, add them to the bowl.
  • Drizzle the salad with the lemon vinaigrette, and toss everything together until the ingredients are evenly coated.
  • Serve immediately, and enjoy your delicious spinach and arugula salad with roasted beets!

Spring is the perfect time for salads and easy and healthy meals. I hope you enjoy in these spring salads with spinach as much as I do!

Cover photo: tabletwentyeight.com


About the author

Michelle WY

An adventurous foodie lost in one of the gastronomic capitals of the world and loving every moment of it! I like to cook too, making my adventures in France very fun and enjoyable as I eat, taste then try or innovate recipes to share with you! My motto: Diet starts Tomorrow!

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