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Simple Spinach Salad

Light, refreshing, and flavorful, this salad packs plenty of nutrients on your plate.

by Dreena Burton

January 31, 2010

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Serves: 4
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Looking for a healthy dinner that doesn’t take hours to prepare? We love this simple winter salad that boasts the benefits of greens, fruit, and nuts, all in a lightly tangy dressing. Feel free to customize your creation with other nuts or dried fruit, or substitute romaine for the spinach for a lighter version.

Serves 4

What You Need for the Salad:

  • 5 to 6 cups fresh baby spinach 
  • 1⁄2 cup fennel, thinly sliced (remove stalks and tough core, and trim outer layer) 
  • 1⁄4 cup green onions, thinly sliced 
  • 2 tablespoons dried cranberries
  • 1/2 avocado, chopped
  • 1⁄4 cup walnuts, toasted

What You Need for the Dressing:

  • 1/4 cup apple cider vinegar 
  • 3 to 4 tablespoons agave nectar 
  • 1 teaspoon mild Dijon mustard 
  • 1/4 teaspoon ground cumin 
  • Few pinches of cinnamon 
  • 1⁄2 teaspoon sea salt 
  • 1⁄4 to1⁄3 cup walnut oil (or safflower or canola)

What you do:

  1. In a blender, combine all dressing ingredients except the oil. While continuing to blend, slowly drizzle in oil (start with 1⁄4 cup, then adjust to taste).
  2. In a large bowl, combine salad ingredients and toss with several tablespoons of the vinaigrette.

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