Spinach Salad with Plums & Feta
A bright, refreshing spinach salad that celebrates summer stone fruit. Juicy sliced plums and creamy feta nestle into tender baby spinach, all finished with a simple lemon-olive oil dressing. Light, beautiful, and ready in under 15 minutes.
For 4 servings
- prep · ~3 min
Toast the walnuts.
Place chopped walnuts in a dry skillet over medium heat. Toast for 2 to 3 minutes, shaking the pan occasionally, until fragrant and lightly golden. Transfer to a plate to cool.
TIPWatch closely — walnuts burn fast once they get hot. - mix · ~2 min
Whisk the lemon-honey dressing.
1.In a small bowl, combine extra virgin olive oil and freshly squeezed lemon juice.2.Add honey and a pinch of salt. Whisk until the honey dissolves and the dressing emulsifies.3.Taste and adjust with cracked black pepper. - assemble · ~2 min
Assemble the salad.
1.Add the baby spinach to a large salad bowl.2.Scatter sliced plums and red onion evenly over the spinach.3.Drizzle the dressing and toss gently with clean hands until leaves are lightly coated.TIPUse your hands — they're gentler on the spinach and coat every leaf better than tongs. - garnish · ~1 min
Finish with feta and walnuts.
Crumble the feta cheese over the dressed salad. Sprinkle with the cooled toasted walnuts and a final crack of black pepper. Serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Make sure your plums are ripe but still firm so they hold their shape when sliced and tossed.
- 2Toast the walnuts in a dry skillet just until fragrant — they burn quickly and become bitter.
- 3Toss the salad with your hands to gently coat every spinach leaf without bruising them.
- 4Slice the red onion paper-thin to soften its bite and distribute it evenly throughout the salad.
- 5Add feta and walnuts just before serving to keep the feta creamy and the walnuts crunchy.
- 6If making ahead, keep dressing separate and toss only right before serving to avoid wilted spinach.
Adapt it for your goals.
Vegan
Replace feta with a vegan almond- or cashew-based feta and use maple syrup or agave instead of honey for a completely plant-based salad.
high proteinHigh-protein
Add grilled chicken breast or chickpeas to turn this light salad into a satisfying main course packed with protein.
low oilLow-oil
Reduce olive oil to 1½ tbsp and increase lemon juice to 3 tbsp; the dressing will be lighter and tangier, cutting calories without losing flavor.
stone fruit swapStone-fruit swap
Replace plums with sliced nectarines, peaches, or apricots for a similar sweet-tart profile using whatever stone fruit is in season.
Why this is on our healthy list.
Rich in Vitamin K
Baby spinach is an excellent source of vitamin K, which supports bone health and proper blood clotting.
Good Source of Probiotics
Feta cheese provides beneficial live cultures that support a healthy gut microbiome.
Heart-Healthy Fats
Walnuts and extra-virgin olive oil deliver unsaturated fats that help maintain healthy cholesterol levels.
Antioxidant Boost from Plums
Plums contain anthocyanins and vitamin C, compounds that help reduce oxidative stress in the body.
Frequently asked questions
You can prep the ingredients — wash spinach, slice plums and onion, toast walnuts, and make dressing — up to a day ahead, but toss everything together only right before serving so the spinach stays crisp.
