Spinach Salad with Vinaigrette
A crisp, refreshing salad featuring tender baby spinach leaves tossed with a bright, tangy homemade vinaigrette. Juicy cherry tomatoes, thinly sliced red onion, and crunchy toasted nuts come together in minutes for a perfect side dish or light lunch.
For 4 servings
- prep · ~4 min
Toast the walnuts.
Place chopped walnuts in a small dry skillet over medium heat. Toss frequently until fragrant and lightly browned, about 3 to 4 minutes. Transfer immediately to a plate to cool.
TIPWatch closely — nuts go from toasted to burnt in seconds. - mix · ~1 min
Whisk the vinaigrette.
1.In a small bowl, combine olive oil, red wine vinegar, and dijon mustard.2.Add salt and black pepper, then whisk vigorously until emulsified and slightly thickened.TIPWhisk until the dressing looks creamy and doesn't separate — this takes about 30 seconds. - mix · ~1 min
Toss the salad.
1.Place baby spinach in a large salad bowl.2.Scatter cherry tomatoes and sliced red onion over the spinach.3.Drizzle the vinaigrette over the salad and toss gently with clean hands or tongs until leaves are evenly coated. - garnish
Top with toasted walnuts and serve immediately.
Sprinkle the cooled toasted walnuts over the dressed salad. Divide among plates and serve right away while the spinach is still crisp.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Dry the spinach leaves thoroughly after washing; excess water will dilute the vinaigrette and make the salad soggy.
- 2Toast walnuts in a single layer in a dry pan and stir constantly — they burn easily due to their high oil content.
- 3Let the toasted walnuts cool completely before adding to the salad so they stay crunchy instead of wilting the spinach.
- 4Slice the red onion as thinly as possible; use a mandoline if you have one for paper-thin, mild-tasting rings.
- 5Whisk the vinaigrette vigorously until it emulsifies and looks creamy; a stable emulsion clings better to the leaves.
- 6Dress the salad just before serving — dressed spinach wilts quickly, so toss at the last minute.
- 7For make-ahead prep, wash and dry spinach, chop toppings, and store the vinaigrette separately; combine only when ready to eat.
Adapt it for your goals.
Protein-packed
Add 150g grilled chicken breast or 100g crumbled feta cheese to turn this side salad into a satisfying main-course lunch — the extra protein balances the light vinaigrette.
veganVegan
The recipe is already vegan as written (no dairy or animal products). Just ensure the Dijon mustard is certified vegan if you're strict about it.
fruit & nut swapFruit & nut swap
Replace walnuts with toasted pecans or slivered almonds, and swap cherry tomatoes for sliced fresh strawberries or dried cranberries for a sweeter, more autumnal take.
low oilLow-oil
Reduce olive oil to 2 tablespoons and add 1 tablespoon of water or orange juice to the vinaigrette — the mustard still helps emulsify, cutting calories while keeping the dressing flavorful.
Why this is on our healthy list.
Rich in Vitamin K
Baby spinach is one of the best sources of vitamin K, which supports bone health and proper blood clotting.
Packed with Antioxidants
Cherry tomatoes provide lycopene, an antioxidant linked to heart health, while walnuts add vitamin E and polyphenols that fight oxidative stress.
Heart-Healthy Fats
Walnuts and olive oil supply unsaturated fats, including omega-3 fatty acids from walnuts, which may help reduce inflammation and support cardiovascular health.
Low in Calories, High in Volume
This salad offers generous portions of leafy greens and vegetables for minimal calories, making it a great choice for weight management without sacrificing flavor.
Frequently asked questions
Yes, you can substitute red wine vinegar with white wine vinegar, sherry vinegar, or balsamic vinegar — each will change the flavor slightly, with balsamic adding sweetness.
