Dinner

Summery Spinach Salad Recipe

Bylilan Sage January 21, 2026January 21, 2026

Introduction

This summery spinach salad is a refreshing blend of fresh baby spinach, crisp fruit, crunchy pistachios, and savory grilled chicken. Tossed with a bright grapefruit dressing, it’s the perfect light meal for warm days.

The image shows a white plate with a fresh salad made of several layers. The bottom layer is dark green spinach leaves with a smooth texture. On top of the spinach are thin strips of cooked chicken, light brown with grill marks. Slices of green apple with visible skin, slightly shiny and thin, are layered over the chicken. Scattered across the salad are bright red strawberry pieces, some whole and some sliced, adding a juicy texture. Small green pistachio nuts and dark red dried cranberries are sprinkled over everything, giving a crunchy and chewy contrast. The plate is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4-5 cups fresh baby spinach
1/2 Granny Smith apple, thinly sliced
4-5 strawberries, sliced
2 tablespoons shelled pistachios
2 tablespoons dried cranberries
Grilled chicken, to taste
For the dressing:
Zest and juice of 1 grapefruit (or substitute lemon, lime, or orange; use 2 smaller citrus fruits)
1 teaspoon stone ground Dijon mustard
2 teaspoons flat leaf parsley, chopped
1/3 cup extra virgin olive oil
Salt and pepper, to taste

Instructions

Step 1: Make the dressing by combining grapefruit zest and juice, Dijon mustard, and chopped parsley in a medium bowl. Whisk to blend.
Step 2: Slowly stream in the olive oil while continuously whisking until the dressing is emulsified. Season with salt and pepper to taste.
Step 3: Portion the baby spinach into individual bowls.
Step 4: Top each salad with sliced apple, strawberries, pistachios, dried cranberries, and grilled chicken.
Step 5: Drizzle a couple of tablespoons of dressing over each salad or your desired amount. Toss gently to combine and serve immediately.

Tips & Variations

Use any seasonal fruit if apples or strawberries aren’t available, such as pears or blueberries.
For a vegetarian option, skip the grilled chicken or swap it for grilled tofu or chickpeas.
Toast the pistachios lightly for extra crunch and flavor.
The dressing can be made ahead and stored in the fridge for up to 3 days—just whisk again before serving.

Storage

This salad is best enjoyed fresh since the spinach wilts and the dressing can make the ingredients soggy over time. Store leftover components separately: keep the dressing in a sealed jar in the refrigerator for up to 3 days, and grilled chicken refrigerated for 3-4 days. Reheat the chicken before adding it back to the salad and dress right before serving.

How to Serve

A white plate with a fresh salad is shown on a white marbled surface. The base layer consists of bright, dark green spinach leaves. On top of the spinach are several long, light golden-brown grilled chicken strips with seasoning visible. Thin, pale green slices of apple are placed over the chicken, each topped with small red dried cranberries and light brown pistachio nuts. Small, shiny, red strawberry slices are scattered between the other ingredients, adding a pop of color. The salad looks fresh and well arranged. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other greens instead of baby spinach?

Yes, baby kale or mixed salad greens work well as a substitute if you prefer a different texture or flavor.

What can I use if I don’t have grapefruit?

You can substitute lemon, lime, or orange juice and zest—just use two small fruits to balance the acidity and volume in the dressing.