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Last Updated June 26, 2020. Published February 29, 2016 Danielle Fahrenkrug | This post may contain affiliate links which won’t change your price but will share some commission.

Spinach Salad Recipe with Honey Mustard Dressing

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This spinach salad recipe is good as an entrée or appetizer. Tossed with tangy honey mustard dressing it works like a charm every time.

berries in baby spinach leaves with dressing

Fresh delicious vegetables are one thing, bland tasteless ones are another. Whenever I think about salads I think about rich hearty flavors and textures complimenting each other. If I was to describe a salad when I was a kid, it’s a totally different ballgame.

Mom forgive me here… salads as a kid were bland. And pale. Drowning in ranch dressing only to be discarded to the trash. Do you recall a similar memory? Lots of iceberg lettuce surviving on our plates. Not frequently enough did I see a gorgeous spinach salad recipe like this. But mom, you worked so hard to try to get us, as kids, to eat vegetables. Thank you for loving us so much.

berry spinach salad

And then came the spinach. Boiled in water and flavored with salt. Not my most favorite way to get greens into my diet as a kid, or now. But fresh and tossed with sweet berries and dressing? Yes please!

When I moved to California in 2001, it was then I tasted the pure joy of freshly grown vegetables. The comparison of an organic farm grown tomato that goes straight from the farm to your kitchen is incomparable. So sweet and savory. The same goes for spinach and all vegetables. Especially if you can get them from local farms.

farmers market vegetables and spinachHow to make the perfect salad? Think about textures and flavor combinations. It need sweet, tart, savory and crunch. Then a little creaminess – purely for pleasure. This spinach salad recipe has all of those ingredients!

Every Saturday or Sunday the boys and I visit the Santa Barbara Farmers Market to get our produce for the week. This delicious spinach salad recipe is made of the seasonal vegetables in February (and some year round). Spinach is pretty tough to eat and works well for smoothie recipes. Baby spinach, on the other hand has been harvested for only about 15-35 days. They are more tender than mature spinach because of their smaller leaves. Baby spinach is also slightly sweeter.

Since spinach is pretty much year round, I used that for our base. The berries are out-of-this world divine so I added  blackberries and raspberries to compliment the tender leaves. When it’s strawberry season, substitute the raspberries and blackberries for them. A little bit of green onion chunks, Chinese broccoli and radicchio for color makes for one tasty salad! And what about some raw natural crunch? We came home with a bag of “salad sprouts” so used some raw lentils, garbanzo beans and pea sprouts. If you can’t find that then basic microgreen sprouts will do with a few crunchy nuts. I would recommend pistachios, almond slivers, pumpkin seeds or sunflower seeds.

overview of spinach salad recipe with dressing

There are a few dressings that work for this spinach salad recipe but my favorite is my super easy honey mustard dressing. Just whisk together honey, Dijon mustard, olive oil and vinegar with a dash of salt and pepper. And paired with the sweet floral aroma (acai berry, dried blueberries, pomegranate, pitaya fruit, kiwi berry and white grapefruit) of a Grenache Rosé, it makes for a special weeknight or weekend affair!

pouring dressing on a salad

Spinach Salad Recipe with Honey Mustard Dressing

0 from 0 votes
Print Rate
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4
Author: Danielle Fahrenkrug

Ingredients

  • 4 cups fresh baby spinach leaves
  • ½ cup of blackberries
  • ½ cup of raspberries
  • ½ cup radicchio finely chopped
  • 2 stalks of green onion diced
  • 1 handful of microgreen sprouts
  • ½ cup Chinese broccoli with flowers
  • ½ cup of raw chickpea sprouts pea sprouts or pistachio nuts
  • Mint leaves optional
  • Honey Mustard Dressing:
  • ¼ cup white wine vinegar
  • 1 Tablespoon Dijon mustard
  • 1 teaspoon raw honey
  • ¾ cup extra-virgin olive oil
  • Pinch of salt and pepper

Instructions

  • In a small bowl whisk together white wine vinegar, Dijon mustard, honey, olive oil and a pinch of salt and pepper. Set the dressing aside.
  • In a large bowl toss together baby spinach leaves, radicchio, green onion slices and Chinese broccoli. Set out 4 plates and divide evenly. Sprinkle evenly on top of each salad the raw garbanzo bean sprouts and pea sprouts, microgreens and berries. Drizzle with the honey mustard dressing and garnish with mint leaves.
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Arugula Salad And Champagne Vinaigrette Dressing

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Chickpea Salad

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About Danielle Fahrenkrug

Danielle Fahrenkrug is the writer and photographer behind Delightful Mom Food. She is also a homeschooling mama who loves food, family, friends, and Jesus with a passion for wine, coffee, and cauliflower bbq pizza. Danielle is also the author for Dairy-Free Gluten-Free Baking Cookbook and Gluten-Free Dairy-Free Cookbook and founder of Delightful Mom Health, a line of high quality health supplements.

Delightful Mom Food|Gluten Free, Paleo, Salad, Vegetables, Vegetarian|Spinach Salad Recipe with Honey Mustard Dressing
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Comments

  1. Allie | In This Kitchen says

    February 29, 2016 at 10:41 pm

    This looks absolutely beautiful and has me totally ready for all the summer berries to come!

    Reply
    • Danielle @ Delightful Mom Food says

      March 2, 2016 at 4:59 pm

      Thank you Allie, Summer fruit is so delicious. No comparison to the out of season version!

      Reply

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Danielle Fahrenkrug | Recipe Developer
Hi, and welcome to Delightful Mom Food! I'm Danielle, the creator of these simple, healthy, gluten-free recipes that are family friendly. Because eating healthy should be delicious and mean you can still enjoy your favorite foods! I am also the founder of Delightful Mom Health, a line of high quality natural health supplements, 3x cookbook author, and certified health and nutrition life coach.
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