Best 5 Veggie Spinach Salad Recipes

Are you looking for a healthy and tasty salad recipe that is packed with nutrients? If so, then veggie spinach salad is the perfect dish for you. This vibrant and colorful salad is made with fresh spinach, a variety of vegetables, and a flavorful dressing. It is a great way to get your daily dose of vitamins, minerals, and antioxidants. Plus, it is a delicious and refreshing meal that can be enjoyed for lunch, dinner, or as a snack. In this article, we will explore some of the best veggie spinach salad recipes that are sure to tantalize your taste buds.

Here are our top 5 tried and tested recipes!

SPINACH SALAD WITH GRILLED MEDITERRANEAN VEGETABLES

Spinach Salad with Grilled Mediterranean Vegetables image

Provided by Danny Boome

Categories side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 small orange bell pepper, seeded and quartered
2 large Portobello mushroom caps, stemmed, sliced
1 small summer squash, cut on bias
1 (14-ounce) can artichoke hearts, drained, rinsed and quartered
1/4 cup olive oil, plus more to taste
Salt and freshly ground black pepper
1/2 cup feta cheese, diced
1/4 cup kalamata olives, pitted
3 cups baby spinach
1 cup packed basil leaves

Steps:

Place all vegetables in a large mixing bowl. Add 1/4 cup oil and season with salt and pepper, to taste. Toss well making sure each vegetable gets covered with oil. Place a grill pan over medium heat. Once heated, place your vegetables on grill and cook accordingly: grill mushrooms about 5 minutes per side; peppers and squash about 3 minutes per side.
Once all the vegetables are grilled place them in a large serving bowl to slightly cool. Dice and add feta cheese, pitted olives, spinach and basil leaves. Gently toss to mix well and drizzle more oil, to taste, if necessary and serve.

ROASTED VEGGIE SALAD WITH MAPLE BALSAMIC VINAIGRETTE RECIPE BY TASTY

Roasted Veggie Salad With Maple Balsamic Vinaigrette Recipe by Tasty image

Here's what you need: bell pepper, sweet potato, brussels sprouts, red onion, fresh oregano, salt, pepper, olive oil, spinach, feta cheese, olive oil, balsamic vinaigrette, maple syrup

Provided by Merle O'Neal

Categories Lunch

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 bell pepper, chopped
1 lb sweet potato, skinned and chopped
1 lb brussels sprouts, halved
1 red onion, sliced
1 teaspoon fresh oregano
1 teaspoon salt
1 teaspoon pepper
3 tablespoons olive oil
1 cup spinach, for salad base
1 tablespoon feta cheese, to garnish
3 tablespoons olive oil
2 tablespoons balsamic vinaigrette
1 teaspoon maple syrup

Steps:

Preheat oven to 400ºF (200ºC).
Combine all vegetables (except spinach) in large bowl and stir.
Add salt, pepper, oregano, and olive oil for the salad and stir.
Spread vegetables on baking sheet and bake for 40 minutes.
To prepare the dressing, combine olive oil, balsamic vinaigrette, and maple syrup in a small bowl and stir until well-combined.
In a bowl, add spinach and any other greens you prefer. Sprinkle roasted vegetables and feta cheese over the top.
Drizzle dressing over salad.
Enjoy!

Nutrition Facts : Calories 379 calories, Carbohydrate 36 grams, Fat 24 grams, Fiber 6 grams, Protein 6 grams, Sugar 13 grams

SPINACH SALAD WITH ROASTED VEGETABLES AND SPICED CHICKPEAS

Spinach Salad With Roasted Vegetables and Spiced Chickpeas image

The best main-course salads are precariously balanced things, requiring planning and forethought to come out well. You need to make sure that your mix of vegetables, proteins and starches hits all the requisite flavor and textural notes - sweet, salty, tangy, fresh, crisp, soft and rich. In the end, a main-course salad should feel virtuous and a little decadent, and eminently satisfying. This recipe works on all those levels. It has crunchy, salty chickpeas imbued with spice. There are sweet potatoes and carrots roasted until exquisitely tender. The creamy Greek yogurt dressing spiked with garlic is creamy and rich. And finally, there's the spinach, which is earthy and fresh.

Provided by Melissa Clark

Categories salads and dressings

Time 1h

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 15-ounce can chickpeas, drained and rinsed
2 large sweet potatoes (1 1/4 pounds), peeled and cut into 1-inch cubes
2 medium carrots (1/2 pound), peeled and sliced 1/4-inch thick
8 tablespoons extra-virgin olive oil
3/4 teaspoon kosher salt, more as needed
Black pepper, as needed
2 thyme sprigs
1/2 teaspoon chile powder
1/2 teaspoon ground cumin
1 clove garlic, minced
1/3 cup plain Greek yogurt
2 teaspoons fresh lemon juice
5 ounces spinach (6 cups)
2 tablespoons thinly sliced shallot

Steps:

Heat oven to 400 degrees. Line a large baking sheet with a clean dishtowel or several layers of paper towels and spread drained chickpeas evenly on top. Pat dry with another dishtowel or paper towels.
Toss sweet potato and carrots with 2 tablespoons oil and season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Spread on a large rimmed baking sheet and top with thyme sprigs. Roast, tossing occasionally, until golden-brown and very tender, 40 to 50 minutes.
While vegetables are roasting, toss chickpeas with 2 tablespoons oil, chile powder, cumin and a large pinch of salt. Spread on another rimmed baking sheet. Transfer to the oven 10 minutes after you've put in the potatoes and carrots; roast until crisp and golden brown, 30 to 40 minutes.
Using the flat side of a knife or a mortar and pestle, mash the garlic with a large pinch of salt until it forms a paste. Add it to a small bowl and whisk in yogurt and lemon juice. Slowly whisk in remaining 4 tablespoons (1/4 cup) oil. Season with salt and pepper.
In a large bowl, combine spinach, roasted vegetables, chickpeas and shallot. Toss with enough dressing to lightly coat vegetables and greens and serve at once.

Nutrition Facts : @context http, Calories 538, UnsaturatedFat 24 grams, Carbohydrate 54 grams, Fat 32 grams, Fiber 13 grams, Protein 13 grams, SaturatedFat 5 grams, Sodium 764 milligrams, Sugar 12 grams

DELICIOUS SPINACH SALAD

Delicious Spinach Salad image

My take on baby spinach leaves, dressed with crumbly feta cheese, veggies, and a light dash of red wine vinegar, lemon juice, and olive oil.

Provided by Anonymous

Categories Salad Vegetable Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 12

Ingredients

8 cups baby spinach leaves
2 carrots, sliced
¼ cup croutons, or as desired
2 green onions, sliced
¼ cup sliced black olives
¼ cup crumbled feta cheese, or more to taste
¼ cup drained and rinsed black beans, or more to taste
¼ cup toasted pine nuts
2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
½ lemon, juiced
salt and ground black pepper to taste

Steps:

Mix spinach, carrots, croutons, green onions, black olives, feta cheese, black beans, and pine nuts together in a large bowl.
Whisk olive oil, vinegar, lemon juice, salt, and pepper together in a small bowl. Drizzle over spinach mixture; stir to coat.

Nutrition Facts : Calories 198.2 calories, Carbohydrate 12.7 g, Cholesterol 8.3 mg, Fat 14.5 g, Fiber 4.3 g, Protein 6.8 g, SaturatedFat 3.2 g, Sodium 326.7 mg, Sugar 2.8 g

SPINACH SALAD WITH ROASTED FALL VEGETABLES

Spinach Salad with Roasted Fall Vegetables image

The roasted vegetables piled onto the salad make this a healthy, filling supper.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 7

Ingredients

3 tablespoons olive oil
1 tablespoon white-wine vinegar
1 teaspoon Dijon mustard
Coarse salt and ground pepper
1 pound baby spinach
6 cups (about 1/2 recipe) Roasted Fall Vegetables, warm or cooled, cut into bite-size pieces
2 ounces feta cheese, sliced or crumbled

Steps:

Place oil, vinegar, and mustard in a large bowl. Season with salt and pepper; whisk to combine. Add spinach, and toss to coat.
Dividing evenly, place spinach on four serving plates, and top with Roasted Fall Vegetables and feta.

Tips:

Choose fresh and tender spinach: The fresher the spinach, the better your salad will be. Look for leaves that are deep green in color and free of any blemishes or wilting.
Wash the spinach thoroughly: Spinach can often contain dirt and grit, so it's important to wash it thoroughly before eating. Rinse the leaves under cold water and then pat them dry with a salad spinner or paper towels.
Use a variety of toppings: To add flavor and texture to your salad, add a variety of toppings such as crumbled feta cheese, sliced almonds, dried cranberries, or diced apples.
Make a homemade dressing: A simple vinaigrette or lemon-tahini dressing is a great way to add flavor to your salad. Avoid using store-bought dressings, which are often high in calories and unhealthy fats.
Serve immediately: Spinach salad is best served immediately after it's made. If you need to make it ahead of time, store the dressing and salad ingredients separately in the refrigerator and assemble just before serving.

Conclusion:

Veggie spinach salad is a healthy and delicious way to get your daily dose of vegetables. It's packed with nutrients like vitamins A, C, and K, and it's also a good source of fiber and protein. With its vibrant colors and refreshing taste, veggie spinach salad is a great addition to any meal. So next time you're looking for a healthy and satisfying salad, give this recipe a try!