Description
Bright, nourishing, and packed with flavor, this Rainbow Spinach Salad is a true celebration of freshness. With spinach, cherry tomatoes, avocado, quinoa, and more, it’s both visually stunning and satisfying.
Ingredients
5 cups fresh baby spinach
1 cup cherry tomatoes, halved
1/2 yellow bell pepper, diced
1/4 small red onion, finely chopped
1/2 ripe avocado, sliced
1/3 cup cooked quinoa, cooled
2 tablespoons dried cranberries
2 tablespoons sliced almonds
2 tablespoons crumbled feta cheese
optional dressing of your choice
Instructions
1. Rinse 1/3 cup of quinoa under cold water. Cook it in 2/3 cup water, bring to a boil, then simmer for 12–15 minutes. Let it cool.
2. Wash and dry spinach. Halve cherry tomatoes, dice bell pepper, chop onion, and slice avocado.
3. Toast almond slices in a dry skillet over medium heat for 2–3 minutes until golden.
4. Layer spinach in a bowl. Top with tomatoes, bell pepper, onion, avocado, quinoa, cranberries, almonds, and feta.
5. Drizzle with dressing before serving or offer on the side.
Notes
Store salad components separately to maintain freshness.
Add avocado and dressing just before serving.
Great for meal prep or picnics.
To make vegan, omit feta or use a plant-based version.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Salad
- Method: No-Cook
- Cuisine: Global
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 9g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 10mg
Keywords: spinach salad, healthy salad, rainbow salad, vegetarian