Spinach Salad Recipes

Food & Wine’s Justin Chapple uses vegan coconut yogurt as the base for a terrific healthy version of ranch dressing. It’s wildly versatile but also especially tasty on this supercrunchy sprout-packed salad.

Chef Alex Guarnaschelli puts her spin on spinach salad by adding sweet candied bacon, salty feta cheese and sauteed fennel.

Celebrate autumn's apple season with this delicious and satisfying salad. We call for the thick-sliced smoked chicken now available in the meat department of supermarkets. Of course, you can always use smoked turkey from the deli counter instead. If you like a more pronounced sweet-and-sour flavor, use another teaspoon of vinegar.

This spinach and quinoa salad is all you need on a hot summer day–easy to make and so very refreshing to eat.

Vitaly Paley uses crinkly spinach leaves instead of shredded iceberg lettuce in his satisfying version of the classic Cobb salad because he thinks they add more flavor. For the dressing, he favors a pungent, creamy blue cheese like Roquefort, Point Reyes Original Blue, Rogue River or Maytag.

This refreshingly crunchy salad makes for an excellent spring lunch or super quick dinner.

Padma Lakshmi likes using yuzu (a sour Asian citrus fruit) in the vinaigrette for this salad, a simple but bold combination of spinach, basil and juicy plums. Yuzu can be hard to find, so a mix of lemon juice and lime zest is equally good here. Finishing the salad with flakes of sea salt gives it a nice unexpected crunch.

F&W's Kay Chun makes her version of spinach salad with loads of cilantro, scallions and lime juice, then subs in crunchy pork rinds for the usual bacon.

This salad is incredibly satisfying, thanks to the fiber-rich barley Lee Anne Wong tosses with spinach and mushrooms. Crumbled firm tofu in the sherry vinegar dressing adds extra protein.

Cooked spinach can get soggy and lose flavor. Michael Mina opts to top raw spinach with a warm dressing, so the leaves lightly wilt; croutons soak up any liquid.

Fish sauce, lime juice and lemongrass make such a delicious dressing that it's easy to forget how healthy this salad is.

The slightly sweet dressing on this spinach salad has just a little honey in it.

Preparing the salad dressing is a multistep process that includes letting chopped shallots soak up the flavors of mustard, thyme and vinegar before mixing them with olive oil.

The combination of sweet shrimp and meaty little cannellini beans here transforms a simple warm spinach salad.

Leafy greens like spinach provide a huge amount of nutrients, especially vitamin A and vitamin K.

Curly leaf spinach has great texture and flavor and holds this mustardy dressing well. For additional color, feel free to use a variety of different colored beets. You can also swap blood oranges for the tangerines.

In the Piedmont region of Italy, the warm anchovy-olive oil sauce called bagna cauda is typically served as a dip for vegetables. Here, Justin Smillie turns it into a warm dressing for baby spinach, adding fresh bread crumbs for crunch.

The warm chile dressing adds a unique flavor to this spinach and shrimp salad.