Simple and refreshing this gluten-free spinach salad is the perfect side dish. With juicy bursts of blueberries and crunchy candied pecans topped in a citrus-balsamic dressing, this spinach is a summer must.
On the days you don't want to cook, this gluten-free spinach salad is for you!
An easy way to bump up your veggie intake this salad recipe rivals any restaurant edition.. but is so much healthier!
Made with fresh and dried fruit, candied pecans, and lots of fresh greens, it's an easy way to hit your veggie goals for the day.
This summer salad recipe is perfect as a meal prep lunch topped with some leftover Dutch oven chicken or as the side to a main meal like 3-2-1 ribs.
As a Certified Nutrition Coach, I don't think you need to only eat salads to hit your weight loss or health goals. But I do think they're a great addition to a healthy diet.
Why You'll Love This Recipe
Easy to make - with minimal ingredients this salad with a bright citrus flavor comes together in about ten minutes.
Versatile - there are so many ways to make this spinach salad unique by adding different fruits, protein, and crunchy toppings.
Healthy - you can load up on all sorts of nutrients in just one bowl. Plus, the salad is naturally dairy-free, gluten-free, and paleo.
Ingredients You Need
Fresh spinach: opt for baby spinach but know that spring mix is just as delicious!
Cucumber: we use up the cucumber from our garden in this salad. Any other vegetables you want to add in will be delicious though.
Candied pecans: regular pecans give an added crunch but candied pecans take the flavor of the salad to a whole new level.
Dried fruit: for a fun twist this salad features dried goji berries. However, dried cherries, cranberries, or chopped mango all work.
Fresh blueberries: to add a pop of flavor. Fresh strawberries are tasty too.
The citrus dressing: made with a blend of fresh orange juice, balsamic vinegar, oil, and maple syrup.
What About Oxalates?
This is a tricky one as there is evidence both ways. It's been said that eating a lot of foods with oxalates (spinach, kale, etc) can cause kidney stones and other build-up issues.
Likewise, lightly steaming these vegetables can help make digestion better.
However, from what I've read this is only an issue in excessive amounts. Having spinach 1-2 times per week likely won't cause any issues.
Personally, I used to LIVE off green, spinach-based smoothies. I have since switched up my veggies and rotate more frequently however I still eat spinach and somewhat frequently.
You can check out a bit more about oxalates here. However, do your own research and do what you feel comfortable with.
Adding Protein
This spinach salad recipe was created as a side dish to pair with something like a cranberry walnut chicken salad sandwich or even gluten-free chicken wings.
However, it's delicious as a complete meal as well. Top the salad recipe with any off the following to make it a well-balanced lunch.
- Dutch oven roast chicken
- Traeger smoked turkey
- Smoked turkey legs
- Hardboiled egg
- Sliced steak
Additional Toppings
Adding in mandarin oranges, hemp hearts, and other dried fruit is delicious as well.
If you tolerate some dairy, sprinkling on goat cheese or some feta cheese is a common swap.
Of course, using any kind crunchy nuts is tasty too. In place of candied you could use toasted cashews, pecans, or pistachios and still maintain the gluten-free status.
Frequently Asked Questions
If the salad has been tossed with the dressing, the leftovers aren't great. If possible, store the gluten-free salad and the homemade dressing in separate airtight containers or jars. Place them in the fridge where the salad will stay fresh for up to 3 days and the dressing for 7 days.
The salad will always taste best within 1 hour of being made and having the dressing applied immediately before serving. If you must make it in advance, do not add the fresh berries or dressing to the salad until you're ready to serve as they will wilt the spinach faster.
Other Easy Side Dishes
- Carrot and zucchini salad
- Cauliflower rice
- Dairy-free macaroni salad
- Dairy-free cobb salad
- Easy side dishes
- Dairy-free tomato soup
Easy Gluten-Free Spinach Salad
Video
Equipment
Ingredients
Candied Pecans
- 1 tablespoons maple syrup
- ½ cup pecans
- ½ tablespoons olive oil for the pecans
- ⅛ teaspoon sea salt for the pecans
Salad
- 4 cups fresh spinach
- ⅛ cup goji berries
- ½ cup blueberries
- 1 mini cucumber
Citrus Dressing
- 1 tablespoon olive oil for the dresing
- 1.5 tablespoons balsamic vinegar for the dressing
- ½ tablespoon maple syrup for the dressing
- 2 tablespoons freshly squeezed orange juice
Instructions
- Make The Pecans: Pre-heat the oven to 350 degrees. In a small bowl, toss the pecans in the olive oil, syrup and sea salt. Line them on a piece of parchment paper on a tray.
- Bake in the oven for 8 minutes. Remove from the oven and let cool.
- Meanwhile, make the salad. Toss the remaining ingredients in a large bowl and portion into two bowls.
- Either whisk up the homemade dressing and pour on top. Serve.
- Top with the candied pecans.
Notes
- strawberries work in place of blueberries
- any dried fruit will add delicious flavor (not just goji berries)
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Shelby S says
Such a light and easy salad for summer!