Recipe

Fresh Spinach Salad with Lemon Dijon Dressing

A crisp, bright spinach salad loaded with apples, toasted almonds, and feta, finished with a punchy lemon Dijon dressing you'll want to put on everything.

By Matt Campbell

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4.8

A large bowl of fresh spinach salad with sliced apples, toasted almonds, crumbled feta, and red onion on a wooden table in natural light

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This is my go-to fresh spinach salad when I want something that tastes like I tried, without actually trying that hard. We're talking tender baby spinach, crunchy apple slices, toasted almonds for that snacky edge, and feta because salty creamy little pops are never a bad idea.

The real magic is the dressing: lemon + Dijon for brightness and bite, a touch of honey to round it out, and garlic that makes you do the tiny happy head nod after the first forkful. It's the kind of salad that can sit next to pasta, chicken, soup, or a chaos dinner of “whatever is in the fridge” and still look like the responsible adult in the room.

A small glass jar of lemon Dijon vinaigrette with a spoon beside it on a kitchen counter

Why It Works

Fast flavor payoff: Lemon and Dijon build a bold, balanced vinaigrette in minutes.
Great texture mix: Tender spinach plus crisp apples and toasted almonds keeps every bite interesting.
Flexible by design: Swap nuts, cheese, or fruit based on what you've got, and it still works.
No soggy sadness: A simple trick (dress right before serving, or keep components separate) keeps the spinach perky.

Storage Tips

Best way to store it

Undressed salad keeps best. Store the spinach and toppings separately, then combine right before eating.

Spinach: Keep in a container or bag with a paper towel to absorb moisture. Refrigerate up to 3 days.
Dressing: Refrigerate in a jar with a tight lid up to 7 days. Shake well before using.
Assembled, dressed salad: If it's already dressed, it's still edible the next day, but the spinach will soften. Store up to 24 hours and expect a more “wilted salad” vibe.

Meal prep tip

Make a little “salad kit”: spinach in one container, toppings in a small zip bag, dressing in a jar. Your future self will feel weirdly cared for.

Common Questions

What dressing goes best with spinach salad?

Spinach loves bright, punchy vinaigrettes. Lemon Dijon is a classic because the acid wakes up the greens and the mustard helps the dressing cling to the leaves instead of pooling sadly at the bottom of the bowl.

How do you keep spinach salad from getting soggy?

Two rules: dry your spinach well and dress right before serving. If you're prepping ahead, keep dressing separate. Also, put heavier, wet ingredients (like sliced fruit) on top until you're ready to toss.

Can I use frozen spinach?

For salad, no. Frozen spinach is great in pasta, soups, and dips, but it won't give you the crisp, fresh texture a spinach salad needs.

What can I add to make it a full meal?

Protein: rotisserie chicken, grilled salmon, hard-boiled eggs, chickpeas, or pan-seared tofu
Carbs: cooked farro, quinoa, croutons, or a hunk of crusty bread
Extra crunch: cucumber, celery, snap peas, or toasted pumpkin seeds

Is this dressing gluten-free?

Usually yes, but check your Dijon mustard label to be safe. Everything else here is naturally gluten-free.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Small jar with lid (or small bowl and whisk)
Chef’s knife and cutting board
Small skillet for toasting nuts (optional but recommended)
Salad spinner or clean kitchen towel (for drying spinach)

I started making this spinach salad after realizing my “eat more greens” plan was mostly me buying a giant tub of spinach and then watching it slowly wilt into regret. The fix was simple: give it a dressing with personality and a few toppings with crunch. Now it's the salad I throw together when friends show up unexpectedly, or when it's midnight and I'm determined to turn leftovers into something suspiciously impressive. It tastes like a reset button, in the best way.