My spinach salad with Dijon vinaigrette recipe comes together with crunchy pecans and sweet cranberries. It’s simple, fresh, and has just the right balance of flavors.
Spinach Salad with Dijon Vinaigrette
I love how this spinach salad comes together with just a few simple ingredients. The tangy Dijon vinaigrette pairs perfectly with the sweet cranberries, while the pecans add the right amount of crunch. It’s a great mix of flavors and textures that I never get tired of.
Whether I’m having it for a quick lunch or serving it as a side, it always hits the spot. Plus, it’s so easy to make.
Why I Love This Recipe
- I love combining sweet cranberries with a tangy balsamic vinaigrette for that perfect sweet and savory balance.
- The pecans and fresh spinach add a great crunch and texture.
- It’s a nutritious, refreshing option whether I want a light meal or a tasty side dish.
Ingredients
Each ingredient brings its own thing to the mix and keeps the salad interesting.
- Extra virgin olive oil – smooth base for the vinaigrette.
- Rosé balsamic vinegar – gives that soft tang and light sweetness.
- Honey – takes the edge off the vinegar without making it sugary.
- Dijon mustard – the glue that pulls the vinaigrette together.
- Shallot – adds a quiet onion note that never overpowers.
- Dried parsley – a little herbal lift in the dressing.
- Salt and pepper – basic but crucial.
- Baby spinach – tender greens that hold up well under dressing.
- Arugula (optional) – mix in for a peppery bite.
- Broccoli florets – add crunch and substance; chop them if they’re too big.
- Blue cheese crumbles – creamy, sharp, and exactly what this salad needs.
- Pecans – toasted if you can, for deeper flavor.
- Dried cranberries – bring the sweet counterpoint.
- Pepitas – salty, crunchy, and a little unexpected.
This salad also works well with my honey champagne vinaigrette. It gives the greens a little sparkle without changing the balance.
How to Make Spinach Salad with Dijon Vinaigrette
Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.
- Step One (make the vinaigrette)
Add all the vinaigrette ingredients to a small bowl and whisk until everything looks smooth. I usually pour it into a mason jar and give it a good shake to make sure it’s fully blended. Taste it and adjust with a little more vinegar or honey if you want, then set it aside while you build the salad. - Step Two (assemble the salad)
Layer all the salad ingredients on a large platter or in a big bowl. Drizzle the vinaigrette over the top right before serving, or dress individual portions if you prefer to keep the greens crisp.
Recipe Tips
Here are some tips to make your salad even better.
- Feel free to swap in any of your favorite greens if spinach isn’t your thing – arugula or kale work great too.
- If you want to make the salad ahead of time, just keep the vinaigrette separate until you’re ready to serve so the greens stay fresh.
- I like to toast the pecans for an extra layer of flavor; it makes a big difference!
- Add some protein, like grilled chicken or chickpeas, to turn this into a hearty meal.
- If you have leftovers, keep the salad and vinaigrette separate to keep everything crisp for the next day!
Storage and Leftovers
Keep these in mind when it comes to dealing with leftovers and storing them.
- Keep it Fresh: Store any leftover salad in an airtight container in the fridge, but keep the vinaigrette separate to prevent the greens from wilting.
- Mix and Match: If you have leftover ingredients, you can mix them into other dishes like wraps or grain bowls for a quick meal.
- Prep Ahead: If you’re prepping in advance, store the chopped veggies and greens in separate containers to keep everything fresh longer.
- Crisp It Up: If your greens start to lose their crunch, soak them in ice water for a few minutes before serving again, they’ll perk right up.
- Use It Up: Try to eat any leftovers within a few days for the best flavor and texture.
More Salad Recipes
If you’re craving more delicious salads, you’re in luck. Here are some of my favorite recipes that are just as fresh and flavorful.
- chicken niçoise salad
- cucumber tomato onion salad with apple cider vinegar
- strawberry spinach salad with strawberry vinaigrette
- cucumber feta salad
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Spinach Salad with Dijon Vinaigrette
https://noblepig.com/pumpkin-crumb-coffee-cake/
Servings: 4
Calories: 428kcal
Ingredients
Vinaigrette:
- 1/2 cup extra virgin olive oil
- 1/4 cup rosé balsamic vinegar or balsamic vinegar
- 2 tbsps. honey
- 2 tbsps. Dijon mustard
- 1 tbsp. diced shallot
- 1 tsp. dried parsley
- 1/4 tsp. kosher salt
- 1/4 tsp black pepper
Salad:
- 5 oz. baby spinach
- 2 cups broccoli florets, chopped into bite sized pieces
- 1 cup crumbled blue cheese
- 1/2 cup pecans
- 1/2 cup sweetened cranberries or Craisins
- 1/2 cup pepitas (pumpkin seeds)
- 1 shallot, sliced into rings
Instructions
- In a bowl, combine the vinaigrette ingredients. Transfer to a lidded jar, like a mason jar, and shake until well combined. You could also make the dressing directly in the jar. Taste and adjust with more vinegar or honey if needed. Set aside.1/2 cup extra virgin olive oil, 1/4 cup rosé balsamic vinegar, 2 tbsps. honey, 2 tbsps. Dijon mustard, 1 tbsp. diced shallot, 1 tsp. dried parsley, 1/4 tsp. kosher salt, 1/4 tsp black pepper
- Layer all the salad ingredients on your platter. Drizzle with the vinaigrette and serve. Or top each individual serving with vinaigrette.5 oz. baby spinach, 2 cups broccoli florets, chopped into bite sized pieces , 1 cup crumbled blue cheese, 1/2 cup pecans, 1/2 cup sweetened cranberries, 1/2 cup pepitas, 1 shallot, sliced into rings
Notes
For optimal outcomes when preparing this spinach salad, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.
The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.
Nutrition
Nutrition Facts
Spinach Salad with Dijon Vinaigrette
Amount Per Serving (167 g)
Calories 428
Calories from Fat 307
% Daily Value*
Fat 34.1g52%
Saturated Fat 7.2g45%
Polyunsaturated Fat 5.6g
Monounsaturated Fat 17.9g
Cholesterol 13.5mg5%
Sodium 462mg20%
Potassium 471mg13%
Carbohydrates 27g9%
Fiber 5g21%
Sugar 18g20%
Protein 11g22%
Vitamin A 240IU5%
Vitamin C 61mg74%
Calcium 170mg17%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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