27+ Flavorful Summer Spinach Salad Recipes You’ll Make Again and Again

When the sun is high and the days are long, there’s nothing more satisfying than a refreshing, nutrient-packed salad that doesn’t weigh you down.

Enter: spinach — the leafy green superstar of summer.

Packed with vitamins, antioxidants, and a crisp texture that holds up to both light and hearty toppings, spinach is the perfect base for warm-weather meals.

In this roundup, we’ve gathered 27+ summer spinach salad recipes that celebrate the flavors of the season — from juicy fruits and grilled veggies to creamy cheeses, crunchy nuts, and zesty homemade dressings.

Whether you’re planning a picnic, hosting a backyard barbecue, or just want a quick and healthy lunch, these salads are vibrant, versatile, and bursting with summer goodness.

So grab your salad bowl and get ready to explore the best spinach has to offer this summer!

27+ Flavorful Summer Spinach Salad Recipes You’ll Make Again and Again

Whether you’re craving something sweet and fruity, smoky and savory, or creamy with a bit of crunch, these 27+ summer spinach salad recipes prove there’s no limit to the creativity you can bring to your salad game.

From simple side dishes to satisfying mains, these recipes offer something for every taste and occasion.

Fresh, fast, and endlessly adaptable, spinach salads are the ultimate go-to for hot summer days.

Strawberry Spinach Salad with Honey Balsamic Vinaigrette

This refreshing and colorful salad is the perfect blend of sweet, tangy, and savory. Juicy strawberries pair beautifully with baby spinach, while toasted almonds add crunch and feta cheese offers a creamy balance.

Topped with a honey balsamic vinaigrette, this salad is as nutritious as it is delicious—a true summer staple for picnics and backyard dinners.

Ingredients:

• 5 cups baby spinach, washed and dried
• 1 cup fresh strawberries, hulled and sliced
• ¼ cup crumbled feta cheese
• ¼ cup sliced almonds, toasted
• 2 tablespoons red onion, thinly sliced

For the Honey Balsamic Vinaigrette:

• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper, to taste

Instructions:

1. In a small bowl, whisk together all vinaigrette ingredients until emulsified. Set aside.
2. In a large salad bowl, combine the spinach, strawberries, red onion, feta, and toasted almonds.
3. Drizzle the vinaigrette over the salad and toss gently to combine.
4. Serve immediately, or chill briefly before serving.

With its vibrant colors and bright flavors, this salad is the embodiment of summer freshness.

The mix of sweet strawberries and the tangy vinaigrette creates an irresistible combination that works as a light lunch or a show-stealing side.

Grilled Peach and Spinach Salad with Maple Dijon Dressing

This salad brings together smoky grilled peaches, creamy goat cheese, and crisp spinach in a harmony of textures and flavors.

The maple Dijon dressing adds a lightly sweet and tangy finish, making it ideal for summer BBQs or as a stunning side dish for grilled meats.

Ingredients:

• 5 cups baby spinach
• 2 ripe peaches, halved and pitted
• ¼ cup goat cheese, crumbled
• ¼ cup pecans, toasted
• 2 tablespoons red onion, thinly sliced
• Olive oil, for brushing

For the Maple Dijon Dressing:

• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup
• Salt and pepper, to taste

Instructions:

1. Lightly brush peach halves with olive oil and grill for 2–3 minutes on each side, until grill marks appear and peaches are softened. Slice once cool.
2. Whisk together all dressing ingredients in a small bowl.
3. In a large bowl, combine spinach, grilled peach slices, goat cheese, pecans, and red onion.
4. Drizzle dressing over the salad and toss gently.

This grilled peach spinach salad is summer on a plate.

The smoky sweetness of grilled fruit combined with creamy cheese and tangy dressing delivers a gourmet salad experience that feels both comforting and elegant.

Spinach and Quinoa Salad with Lemon Herb Dressing

A hearty and energizing salad, this recipe features nutrient-packed spinach and fluffy quinoa, rounded out with crisp cucumbers, cherry tomatoes, and fresh herbs.

The lemon herb dressing adds a zesty brightness, making it perfect for hot summer days when you want something satisfying but light.

Ingredients:

• 4 cups baby spinach
• 1 cup cooked quinoa, cooled
• ½ cup cherry tomatoes, halved
• ½ cup cucumber, diced
• ¼ cup chopped fresh parsley
• ¼ cup crumbled feta (optional)

For the Lemon Herb Dressing:

• 3 tablespoons olive oil
• Juice of 1 lemon
• 1 teaspoon honey or agave
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Salt and pepper, to taste

Instructions:

1. In a small bowl, whisk together all dressing ingredients until smooth.
2. In a large salad bowl, combine spinach, quinoa, tomatoes, cucumber, parsley, and feta if using.
3. Pour the dressing over the salad and toss until everything is well-coated.
4. Let sit for 5–10 minutes to let flavors meld, then serve chilled or at room temperature.

This spinach and quinoa salad is ideal for meal prep or potlucks, offering a balance of protein, fiber, and greens.

The lemon herb dressing wakes up every bite, making it both wholesome and vibrant—the kind of dish you’ll come back to all summer long.

Avocado and Spinach Salad with Cilantro Lime Dressing

A creamy and zesty salad, this one combines ripe avocado with tender spinach, making for a rich and refreshing base.

Topped with a cilantro lime dressing, it offers a burst of flavor that complements the creamy avocado perfectly, creating a satisfying yet light salad.

Ingredients:

• 5 cups fresh spinach
• 1 ripe avocado, cubed
• ½ cup red bell pepper, diced
• ½ cup cucumber, thinly sliced
• 2 tablespoons sunflower seeds
• 2 tablespoons red onion, thinly sliced

For the Cilantro Lime Dressing:

• 3 tablespoons olive oil
• Juice of 1 lime
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon honey
• Salt and pepper, to taste

Instructions:

1. In a small bowl, whisk together all dressing ingredients until smooth and emulsified.
2. In a large bowl, combine spinach, avocado, red bell pepper, cucumber, sunflower seeds, and red onion.
3. Drizzle the cilantro lime dressing over the salad and toss gently to combine.
4. Serve immediately for the best texture, or chill for 15–20 minutes.

This avocado and spinach salad is perfect for summer lunches or as a side dish for tacos or grilled fish.

The creamy avocado paired with the fresh, citrusy dressing makes it a flavor-packed option for warm days.

Watermelon, Spinach, and Feta Salad

Light, juicy, and full of flavor, this watermelon and spinach salad is the perfect balance of sweet, salty, and refreshing.

Watermelon adds hydration and sweetness, while feta cheese gives it a savory kick. A simple honey-lime dressing ties it all together for a delightful summer salad.

Ingredients:

• 4 cups baby spinach
• 2 cups watermelon, cubed
• ½ cup crumbled feta cheese
• ¼ cup mint leaves, chopped
• 2 tablespoons pistachios, chopped

For the Honey-Lime Dressing:

• 2 tablespoons honey
• Juice of 1 lime
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. In a small bowl, whisk together honey, lime juice, olive oil, salt, and pepper to create the dressing.
2. In a large bowl, toss spinach, watermelon cubes, feta, mint, and pistachios.
3. Drizzle the dressing over the salad and gently toss to combine.
4. Serve immediately or chill for a few minutes before serving.

This watermelon and spinach salad is a must-try for summer.

The refreshing watermelon pairs wonderfully with the creamy feta and mint, while the honey-lime dressing adds a perfect sweet and tangy contrast. It’s a salad that feels like a treat but is light enough to keep you energized on a hot day.

Spinach and Tomato Caprese Salad

A classic Caprese salad with a twist, this version incorporates fresh spinach, making it even more nutritious while maintaining the original’s simplicity and elegance.

With ripe tomatoes, fresh mozzarella, and basil, this salad offers a beautiful and delicious way to enjoy summer produce.

Ingredients:

• 4 cups fresh spinach
• 2 large tomatoes, sliced
• 1 cup fresh mozzarella, sliced or torn into pieces
• ¼ cup fresh basil leaves, torn
• 1 tablespoon pine nuts, toasted

For the Balsamic Glaze:

• 3 tablespoons balsamic vinegar
• 1 tablespoon honey

Instructions:

1. In a small saucepan, combine balsamic vinegar and honey. Heat over medium heat, stirring occasionally, until it thickens slightly (about 3–5 minutes). Set aside to cool.
2. On a large serving plate, layer spinach, sliced tomatoes, mozzarella, and basil.
3. Drizzle the balsamic glaze over the salad and sprinkle with toasted pine nuts.
4. Serve immediately, or refrigerate briefly for a chilled version.

This Spinach and Tomato Caprese Salad is a beautiful summer dish that’s light yet flavorful.

The balsamic glaze enhances the freshness of the ingredients, while the creamy mozzarella adds richness and depth. It’s perfect for a summer brunch or as an accompaniment to grilled meats.

Spinach and Corn Salad with Avocado Dressing

This vibrant and satisfying salad combines the sweetness of fresh corn with the creaminess of avocado.

Tossed with spinach and a zesty avocado dressing, it’s a perfect side dish for BBQs or a light meal on a hot summer day. The corn adds a lovely crunch, while the creamy dressing brings it all together.

Ingredients:

• 5 cups baby spinach
• 1 cup fresh corn kernels (or use frozen, thawed)
• 1 ripe avocado, mashed
• ½ cup cherry tomatoes, halved
• ¼ cup red onion, thinly sliced
• 2 tablespoons cilantro, chopped
• Salt and pepper, to taste

For the Avocado Dressing:

• 1 ripe avocado, peeled and pitted
• 3 tablespoons olive oil
• 1 tablespoon lime juice
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• Salt and pepper, to taste

Instructions:

1. In a small blender or food processor, combine all avocado dressing ingredients and blend until smooth.
2. In a large bowl, combine spinach, corn, cherry tomatoes, red onion, and cilantro.
3. Pour the avocado dressing over the salad and toss to coat evenly.
4. Serve immediately or chill for 15 minutes to let the flavors meld.

This spinach and corn salad with avocado dressing is refreshing and full of healthy fats.

The sweetness of the corn and the creaminess of the avocado create a fantastic combination that’s sure to please guests at any summer gathering.

Spinach, Cucumber, and Feta Salad with Dill Dressing

Crisp cucumbers, fresh spinach, and tangy feta cheese come together in this cool and refreshing salad.

The creamy dill dressing brings an herby richness that complements the crisp vegetables, making it a perfect accompaniment to grilled meats or a light lunch on a hot day.

Ingredients:

• 5 cups fresh spinach
• 1 cucumber, thinly sliced
• ½ cup crumbled feta cheese
• ¼ cup red onion, thinly sliced
• 2 tablespoons fresh dill, chopped

For the Dill Dressing:

• 3 tablespoons olive oil
• 1 tablespoon white wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1 tablespoon fresh dill, chopped
• Salt and pepper, to taste

Instructions:

1. In a small bowl, whisk together all dressing ingredients until smooth and well combined.
2. In a large salad bowl, toss spinach, cucumber, feta cheese, red onion, and dill.
3. Drizzle the dressing over the salad and toss gently.
4. Serve immediately or let chill for 10 minutes before serving.

The crisp cucumber and tangy feta in this salad are made even better with the rich, herbaceous dill dressing.

It’s light, refreshing, and full of flavor, making it a wonderful salad for any summer gathering.

Spinach and Roasted Sweet Potato Salad with Tahini Dressing

This hearty salad combines roasted sweet potatoes with fresh spinach, creating a satisfying meal that’s still light enough for warm days.

The tahini dressing ties it all together with its creamy, nutty richness, making this salad a perfect balance of flavors and textures.

Ingredients:

• 4 cups baby spinach
• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• ¼ cup dried cranberries
• ¼ cup pumpkin seeds
• ¼ cup red onion, thinly sliced

For the Tahini Dressing:

• 3 tablespoons tahini
• 1 tablespoon lemon juice
• 2 tablespoons olive oil
• 1 teaspoon maple syrup
• Salt and pepper, to taste
• Water, as needed to thin

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, salt, and pepper, and spread them in a single layer on a baking sheet. Roast for 20-25 minutes, or until tender and lightly browned.
2. While the sweet potatoes are roasting, whisk together tahini, lemon juice, olive oil, maple syrup, salt, and pepper. Add water as needed to achieve a smooth, pourable consistency.
3. Once the sweet potatoes are roasted and slightly cooled, combine them with spinach, cranberries, pumpkin seeds, and red onion.
4. Drizzle the tahini dressing over the salad and toss gently.
5. Serve immediately, or let sit for a few minutes to allow the flavors to meld.

This spinach and roasted sweet potato salad is the perfect balance of warm and cool, sweet and savory.

The rich tahini dressing pairs wonderfully with the roasted sweet potatoes, making it an excellent choice for a satisfying yet light summer meal.

Spinach and Mango Salad with Lime Vinaigrette

This tropical-inspired salad combines the sweetness of ripe mango with fresh spinach and a zesty lime vinaigrette.

The creamy avocado adds richness, while the toasted coconut gives the salad a touch of crunch. It’s an easy, colorful, and delicious way to celebrate summer.

Ingredients:

• 5 cups fresh spinach
• 1 ripe mango, peeled and sliced
• 1 avocado, sliced
• ¼ cup toasted coconut flakes
• ¼ cup red bell pepper, thinly sliced
• 2 tablespoons pumpkin seeds

For the Lime Vinaigrette:

• 3 tablespoons olive oil
• Juice of 2 limes
• 1 teaspoon honey or agave
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. In a small bowl, whisk together all vinaigrette ingredients until well-combined.
2. In a large salad bowl, toss together spinach, mango slices, avocado, bell pepper, toasted coconut, and pumpkin seeds.
3. Drizzle the lime vinaigrette over the salad and toss gently to combine.
4. Serve immediately for the freshest flavor, or chill briefly before serving.

This Spinach and Mango Salad with Lime Vinaigrette offers a delightful tropical escape in every bite.

The combination of sweet mango, creamy avocado, and tangy lime dressing makes this salad an irresistible choice for a sunny day.

Spinach, Bacon, and Egg Salad with Dijon Dressing

This hearty salad is perfect for a more filling meal while still being light enough for a summer lunch.

The crispy bacon and soft-boiled eggs provide a rich, savory contrast to the fresh spinach, while the Dijon dressing ties everything together with a tangy bite.

Ingredients:

• 5 cups fresh spinach
• 4 slices of bacon, cooked and crumbled
• 2 hard-boiled eggs, sliced
• ¼ cup red onion, thinly sliced
• ½ cup cherry tomatoes, halved
• 2 tablespoons crumbled blue cheese (optional)

For the Dijon Dressing:

• 3 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon white wine vinegar
• 1 teaspoon honey
• Salt and pepper, to taste

Instructions:

1. Whisk together all Dijon dressing ingredients in a small bowl until smooth.
2. In a large salad bowl, toss spinach, crumbled bacon, sliced eggs, red onion, and cherry tomatoes.
3. Drizzle the Dijon dressing over the salad and toss gently to coat.
4. Top with crumbled blue cheese if desired, and serve immediately.

The richness of bacon and eggs makes this salad feel indulgent, while the Dijon dressing adds a zesty punch that balances the flavors.

This Spinach, Bacon, and Egg Salad is hearty enough to be a main dish but light enough to enjoy on a summer day.

Spinach, Pomegranate, and Walnut Salad with Orange Vinaigrette

This elegant salad is packed with antioxidants and fresh flavors, featuring the sweet and tart burst of pomegranate, the crunch of walnuts, and a tangy orange vinaigrette.

It’s an ideal dish for holiday gatherings, dinner parties, or any summer occasion where you want something visually stunning and delicious.

Ingredients:

• 5 cups fresh spinach
• ½ cup pomegranate seeds
• ¼ cup walnuts, toasted and chopped
• ¼ cup feta cheese, crumbled
• 2 tablespoons red onion, thinly sliced

For the Orange Vinaigrette:

• 3 tablespoons olive oil
• 2 tablespoons fresh orange juice
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. In a small bowl, whisk together all orange vinaigrette ingredients until smooth and well-combined.
2. In a large salad bowl, combine spinach, pomegranate seeds, walnuts, feta, and red onion.
3. Drizzle the orange vinaigrette over the salad and toss gently.
4. Serve immediately, or chill briefly before serving to let the flavors meld.

The combination of juicy pomegranate, crunchy walnuts, and creamy feta makes this salad a perfect balance of textures and flavors.

The orange vinaigrette adds a refreshing citrusy zing, making this Spinach, Pomegranate, and Walnut Salad a standout at any summer meal.

Spinach and Shrimp Salad with Lemon Garlic Dressing

This light and satisfying salad features juicy, succulent shrimp paired with fresh spinach, making it a great choice for a protein-packed lunch or dinner.

The lemon garlic dressing adds a burst of citrus and aromatic flavor that perfectly complements the shrimp, creating a dish that feels both refreshing and indulgent.

Ingredients:

• 5 cups fresh spinach
• 1 lb cooked shrimp, peeled and deveined
• ½ avocado, sliced
• ¼ cup red onion, thinly sliced
• ½ cup cucumber, thinly sliced
• 2 tablespoons olive oil, for sautéing

For the Lemon Garlic Dressing:

• 3 tablespoons olive oil
• Juice of 1 lemon
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Salt and pepper, to taste

Instructions:

1. In a small bowl, whisk together all the ingredients for the lemon garlic dressing. Set aside.
2. In a skillet, heat olive oil over medium heat. Sauté shrimp for 1-2 minutes on each side until warmed through.
3. In a large salad bowl, combine spinach, sautéed shrimp, avocado slices, red onion, and cucumber.
4. Drizzle the lemon garlic dressing over the salad and toss gently to coat.
5. Serve immediately for a refreshing, protein-packed meal.

This Spinach and Shrimp Salad with Lemon Garlic Dressing is a light yet filling meal that’s perfect for a warm summer evening.

The fresh, zesty dressing brings out the best in the shrimp, while the spinach provides a lovely base for all the fresh ingredients.

Spinach and Tomato Salad with Pesto Dressing

A flavorful, vibrant combination of spinach and juicy tomatoes, this salad is elevated with a rich, herbaceous pesto dressing.

The pesto adds an aromatic burst of basil and garlic, making each bite a delicious celebration of summer’s best produce. It’s perfect for a quick lunch or as a side dish to grilled meats.

Ingredients:

• 5 cups fresh spinach
• 1 cup cherry tomatoes, halved
• ½ cup mozzarella balls (bocconcini), halved
• ¼ cup red onion, thinly sliced
• ¼ cup pine nuts, toasted

For the Pesto Dressing:

• 3 tablespoons pesto (store-bought or homemade)
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper, to taste

Instructions:

1. In a small bowl, whisk together all ingredients for the pesto dressing.
2. In a large salad bowl, combine spinach, cherry tomatoes, mozzarella balls, red onion, and toasted pine nuts.
3. Drizzle the pesto dressing over the salad and toss gently to coat.
4. Serve immediately, or chill briefly for the flavors to meld.

This Spinach and Tomato Salad with Pesto Dressing is a perfect blend of fresh, creamy, and herbal flavors.

The mozzarella and pine nuts add a richness that makes the pesto dressing shine, turning this salad into an irresistible meal or side dish.

Spinach and Grilled Chicken Salad with Caesar Dressing

A classic Caesar salad gets a healthy upgrade with fresh spinach and grilled chicken.

The grilled chicken adds protein and a smoky flavor, while the homemade Caesar dressing provides a creamy and tangy kick. It’s a satisfying, yet lighter, take on the traditional Caesar salad—ideal for lunch or dinner.

Ingredients:

• 5 cups fresh spinach
• 2 grilled chicken breasts, sliced
• ¼ cup parmesan cheese, grated
• ¼ cup croutons
• ¼ cup cherry tomatoes, halved
• 2 tablespoons fresh basil, chopped

For the Caesar Dressing:

• 3 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon Worcestershire sauce
• 1 garlic clove, minced
• 2 tablespoons grated parmesan
• Salt and pepper, to taste

Instructions:

1. Whisk together all Caesar dressing ingredients in a small bowl until smooth.
2. In a large salad bowl, toss together spinach, grilled chicken, cherry tomatoes, and croutons.
3. Drizzle Caesar dressing over the salad and toss to coat.
4. Top with grated parmesan and fresh basil.
5. Serve immediately for a delicious, hearty salad.

This Spinach and Grilled Chicken Salad with Caesar Dressing is a lighter version of the classic, with all the delicious flavors you expect.

The grilled chicken adds a savory depth, and the creamy dressing makes it irresistible—perfect for a filling, satisfying meal.

Spinach, Apple, and Walnut Salad with Honey Mustard Dressing

This sweet and savory salad brings together crisp apples, crunchy walnuts, and fresh spinach in a delightful combination.

The honey mustard dressing adds a tangy and slightly sweet finish that ties everything together perfectly, making it a perfect addition to any summer meal.

Ingredients:

• 5 cups fresh spinach
• 1 large apple (such as Granny Smith or Fuji), thinly sliced
• ½ cup walnuts, toasted
• ¼ cup dried cranberries
• ¼ cup crumbled goat cheese
• 2 tablespoons red onion, thinly sliced

For the Honey Mustard Dressing:

• 3 tablespoons olive oil
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• Salt and pepper, to taste

Instructions:

1. In a small bowl, whisk together all the ingredients for the honey mustard dressing until smooth and emulsified.
2. In a large salad bowl, combine spinach, apple slices, walnuts, dried cranberries, goat cheese, and red onion.
3. Drizzle the honey mustard dressing over the salad and toss gently to combine.
4. Serve immediately, or chill briefly for the flavors to meld.

This Spinach, Apple, and Walnut Salad with Honey Mustard Dressing is a perfect balance of crunchy, creamy, and sweet elements.

The apple adds freshness, the walnuts add depth, and the honey mustard dressing ties everything together for a refreshing and satisfying salad.

Spinach and Zucchini Ribbon Salad with Lemon Poppy Seed Dressing

This light, fresh salad features thin ribbons of zucchini paired with crisp spinach for a refreshing base.

The lemon poppy seed dressing adds a tangy, slightly sweet flavor, while the zucchini ribbons provide a fun, unique texture. This is an ideal summer salad for a quick, healthy bite.

Ingredients:

• 5 cups fresh spinach
• 2 medium zucchinis, shaved into ribbons using a vegetable peeler
• ½ cup cherry tomatoes, halved
• ¼ cup feta cheese, crumbled
• ¼ cup sunflower seeds
• 2 tablespoons fresh parsley, chopped

For the Lemon Poppy Seed Dressing:

• 3 tablespoons olive oil
• Juice of 1 lemon
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• 1 teaspoon poppy seeds
• Salt and pepper, to taste

Instructions:

1. In a small bowl, whisk together all the dressing ingredients until smooth and well-combined.
2. In a large salad bowl, combine spinach, zucchini ribbons, cherry tomatoes, feta cheese, and sunflower seeds.
3. Drizzle the lemon poppy seed dressing over the salad and toss gently to combine.
4. Garnish with fresh parsley and serve immediately.

This Spinach and Zucchini Ribbon Salad with Lemon Poppy Seed Dressing is wonderfully light and refreshing.

The zucchini ribbons create an interesting texture, while the lemon poppy seed dressing adds a refreshing, citrusy sweetness. It’s the perfect salad for warm summer days.

Spinach and Roasted Beet Salad with Orange Dressing

This earthy and tangy salad combines the richness of roasted beets with fresh spinach and a citrusy orange dressing.

The sweetness of the roasted beets pairs perfectly with the tang of the dressing, creating a colorful and flavorful salad that is both hearty and light.

Ingredients:

• 5 cups fresh spinach
• 2 medium beets, roasted, peeled, and sliced
• ½ cup goat cheese, crumbled
• ¼ cup walnuts, toasted
• ¼ cup red onion, thinly sliced
• 1 orange, segmented

For the Orange Dressing:

• 3 tablespoons olive oil
• 2 tablespoons fresh orange juice
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Wrap the beets in foil and roast for 45-60 minutes, until tender. Allow to cool, then peel and slice.
2. In a small bowl, whisk together all the orange dressing ingredients until smooth.
3. In a large salad bowl, combine spinach, roasted beets, goat cheese, walnuts, red onion, and orange segments.
4. Drizzle the orange dressing over the salad and toss gently to combine.
5. Serve immediately, or chill for 10-15 minutes before serving.

This Spinach and Roasted Beet Salad with Orange Dressing is rich in flavor and nutrition.

The sweetness of the beets, the creaminess of the goat cheese, and the citrusy dressing create a well-balanced salad that’s perfect for a summer evening.

Spinach and Grilled Peach Salad with Balsamic Glaze

This salad is a perfect balance of sweet and savory, with the grilled peaches adding a smoky-sweet flavor that pairs beautifully with the fresh spinach.

The balsamic glaze adds a tangy richness, while the cheese and nuts round out the dish. It’s a refreshing and satisfying summer salad that’s perfect for any outdoor gathering.

Ingredients:

• 5 cups fresh spinach
• 2 ripe peaches, halved and pitted
• ¼ cup crumbled feta cheese
• ¼ cup toasted almonds
• ¼ cup red onion, thinly sliced
• 2 tablespoons balsamic glaze

For the Dressing:

• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• Salt and pepper, to taste

Instructions:

1. Preheat the grill or a grill pan over medium heat. Lightly brush the peach halves with olive oil and grill for 2-3 minutes per side until grill marks form and the peaches are softened.
2. In a small bowl, whisk together all the dressing ingredients until smooth and emulsified.
3. In a large salad bowl, combine spinach, grilled peaches (cut into slices), feta cheese, toasted almonds, and red onion.
4. Drizzle the dressing over the salad and toss gently.
5. Drizzle the balsamic glaze on top just before serving.

The grilled peaches add a smoky-sweet depth to this Spinach and Grilled Peach Salad, while the tangy balsamic glaze perfectly balances the flavors.

This is a vibrant and mouthwatering salad that’s perfect for a summer barbecue or picnic.

Spinach and Chickpea Salad with Cucumber and Tahini Dressing

Packed with protein and fiber, this hearty spinach and chickpea salad is light yet filling, making it perfect for a satisfying lunch.

The cucumber adds a refreshing crunch, while the tahini dressing provides a creamy, nutty finish that ties the ingredients together perfectly.

Ingredients:

• 5 cups fresh spinach
• 1 cup canned chickpeas, drained and rinsed
• ½ cucumber, diced
• ¼ cup red onion, thinly sliced
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons sesame seeds

For the Tahini Dressing:

• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 tablespoon water (or more for desired consistency)
• 1 teaspoon honey
• Salt and pepper, to taste

Instructions:

1. In a small bowl, whisk together the tahini, lemon juice, olive oil, water, honey, salt, and pepper until smooth and creamy.
2. In a large salad bowl, combine spinach, chickpeas, cucumber, red onion, parsley, and sesame seeds.
3. Drizzle the tahini dressing over the salad and toss gently to coat.
4. Serve immediately or chill briefly to let the flavors meld.

This Spinach and Chickpea Salad with Cucumber and Tahini Dressing is a hearty yet refreshing salad that’s packed with nutrients.

The creamy tahini dressing adds depth and richness, making it a filling meal or a great side dish for your summer gatherings.

Spinach and Avocado Salad with Spicy Mango Dressing

This salad combines creamy avocado and fresh spinach with the sweet heat of a spicy mango dressing.

The tropical flavors of mango and chili are balanced by the creamy avocado and crunchy veggies, creating a bold and refreshing salad perfect for hot summer days.

Ingredients:

• 5 cups fresh spinach
• 1 ripe avocado, sliced
• ½ cucumber, thinly sliced
• ½ red bell pepper, julienned
• ¼ cup fresh cilantro, chopped
• 1 tablespoon pumpkin seeds (optional)

For the Spicy Mango Dressing:

• 1 ripe mango, peeled and chopped
• 1 tablespoon lime juice
• 1 teaspoon honey
• 1 small chili pepper, seeded and chopped (or use red pepper flakes)
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions:

1. In a blender or food processor, combine mango, lime juice, honey, chili pepper, olive oil, salt, and pepper. Blend until smooth. If the dressing is too thick, add a bit of water to reach your desired consistency.
2. In a large salad bowl, combine spinach, avocado slices, cucumber, red bell pepper, and cilantro.
3. Drizzle the spicy mango dressing over the salad and toss gently to combine.
4. Top with pumpkin seeds for an extra crunch and serve immediately.

This Spinach and Avocado Salad with Spicy Mango Dressing is a lively, tropical salad with the perfect balance of sweetness, heat, and creaminess.

It’s a fun and refreshing way to enjoy the flavors of summer with a little kick.

Spinach and Grilled Corn Salad with Avocado Dressing

This salad combines the sweetness of grilled corn with the freshness of spinach, topped off with a creamy avocado dressing.

The smoky, charred corn gives the salad a hearty, satisfying flavor, while the avocado dressing brings a rich, creamy texture that perfectly balances the veggies.

Ingredients:

• 5 cups fresh spinach
• 2 ears of corn, husked
• 1 ripe avocado
• ½ cup cherry tomatoes, halved
• ¼ cup red onion, thinly sliced
• ¼ cup cilantro, chopped
• 1 tablespoon olive oil (for grilling corn)

For the Avocado Dressing:

• 1 ripe avocado
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 1 tablespoon water (or more for desired consistency)
• 1 small garlic clove, minced
• Salt and pepper, to taste

Instructions:

1. Preheat your grill to medium-high heat. Lightly brush the corn with olive oil and grill for 10-12 minutes, turning occasionally, until charred and cooked through.
2. In a blender or food processor, combine the avocado, lime juice, olive oil, garlic, salt, and pepper. Blend until smooth, adding water to reach your desired consistency.
3. Once the corn is grilled and cool enough to handle, cut the kernels off the cob.
4. In a large salad bowl, combine spinach, grilled corn kernels, cherry tomatoes, red onion, and cilantro.
5. Drizzle the avocado dressing over the salad and toss gently. Serve immediately for a light and satisfying meal.

This Spinach and Grilled Corn Salad with Avocado Dressing is full of bright, summery flavors.

The smoky corn and creamy avocado dressing are the perfect pairing for a fresh, healthy dish that’s ideal for warm weather.

Spinach and Cantaloupe Salad with Prosciutto and Balsamic Reduction

A sweet and savory combination of cantaloupe, salty prosciutto, and fresh spinach, this salad is a luxurious summer treat.

The balsamic reduction adds a rich, tangy finish that elevates the flavors, making this salad perfect for a light, refreshing lunch or dinner.

Ingredients:

• 5 cups fresh spinach
• 1 small cantaloupe, peeled and sliced into cubes
• 6 slices prosciutto
• ½ cup goat cheese, crumbled
• ¼ cup pine nuts, toasted
• 2 tablespoons fresh basil, chopped

For the Balsamic Reduction:

• ½ cup balsamic vinegar
• 2 teaspoons honey

Instructions:

1. In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat and cook for 10-15 minutes, stirring occasionally, until the mixture has reduced by half and has a syrupy consistency. Remove from heat and let cool.
2. In a large salad bowl, combine spinach, cantaloupe cubes, prosciutto (torn into pieces), goat cheese, pine nuts, and fresh basil.
3. Drizzle the balsamic reduction over the salad and toss gently. Serve immediately.

This Spinach and Cantaloupe Salad with Prosciutto and Balsamic Reduction is a delightful blend of sweet, savory, and tangy flavors.

The freshness of the cantaloupe and spinach is complemented by the richness of prosciutto and goat cheese, creating a truly gourmet summer salad.

Spinach and Grilled Vegetable Salad with Tahini-Lemon Dressing

This hearty, vegetable-packed salad features grilled zucchini, bell peppers, and red onions, tossed with fresh spinach and a creamy tahini-lemon dressing.

It’s a great way to enjoy the abundance of summer vegetables while still keeping the dish light and refreshing.

Ingredients:

• 5 cups fresh spinach
• 1 medium zucchini, sliced into rounds
• 1 red bell pepper, sliced into strips
• 1 red onion, sliced into rings
• 2 tablespoons olive oil (for grilling)
• 2 tablespoons sunflower seeds (optional, for topping)

For the Tahini-Lemon Dressing:

• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 teaspoon maple syrup (optional)
• Salt and pepper, to taste

Instructions:

1. Preheat the grill or grill pan to medium-high heat. Lightly brush the zucchini, bell pepper, and onion with olive oil and grill for 4-5 minutes per side, until charred and tender.
2. In a small bowl, whisk together all the tahini-lemon dressing ingredients until smooth. Add a little water if needed to thin the dressing to your desired consistency.
3. In a large salad bowl, combine spinach, grilled vegetables, and sunflower seeds (if using).
4. Drizzle the tahini-lemon dressing over the salad and toss gently to combine. Serve immediately.

The Spinach and Grilled Vegetable Salad with Tahini-Lemon Dressing is perfect for those who enjoy a more savory, filling salad.

The smoky flavor from the grilled vegetables pairs beautifully with the creamy, tangy tahini-lemon dressing, making this a satisfying yet light meal.