Spinach Salad with Blue Cheese, Grapes and Almonds

This Spinach Salad with Blue Cheese, Grapes and Almonds is the perfect blend of sweet and nutty, which makes for a perfect lunch  or delicious side dish!

Salads for Lunch and Dinner

In the summer I am all about salads. I eat them for lunch several times a week and they usually accompany my dinner of grilled steak or roasted chicken on the side. I really love a good salad especially a spinach salad with blue cheese in it.

Ingredients and Substitutions

1. Baby spinach is a perfect green but arugula or a mesclun mix works well too.
2. Grapes are always abundant and found in every grocery store. Red or green work well. 
3. Slivered toasted almonds - Pecans, walnuts or sunflower seeds are a great way to get crunch. All are good substitutions for almonds. 
4. Blue cheese- I like the pre-crumbled kind for convenience when making salads. Feta and gorgonzola cheese are also good in this spinch salad recipe.
5. Olive oil - Extra virgin olive is my favorite in salads but a bit more expensive. Regular  olive oil works great also.
6. Cider vinegar is my choice for this recipe but I also like balsamic vinegar. 

The ingredients in this spinach salad can be easily obtained year round. This is something I will probably be eating once a week in the fall, winter, and spring too.

Spinach Salad Recipe FAQ

Can I make this salad ahead of time?

• Yes, but only a day or so. Immediately after you put the salad together, store it in the fridge in an airtight container to keep out excess moisture. Make sure to add the dressing right before serving or you will have a soggy salad. 
• Lettuce doesn't freeze well, so it's not the best idea to freeze a salad and let it thaw to serve it. Salads are best enjoyed fresh, but luckily this spinach salad only takes 10 minutes to put together!

How do I choose the best spinach?

• Look for spinach leaves that are a rich, dark green and have a bit of a crisp texture to them. If they're in a bag and you can't feel the leaves, try to ensure that the color is uniform and none of the leaves look slimy or wilted.
• Spinach that is packaged typically lasts for 3-4 days, so long as you don't wash it before you store it.
• Before throwing this spinach salad together, consider rinsing/washing your spinach leaves to be certain there's no excess dirt or other grime left behind.

How do I choose the best grapes?

• Grapes should look plump and juicy, not dried out or shriveled. The stems should be moist and flexible.
• Some white blooming on the fruit is actually a sign of freshness; it means the grapes haven't been over-handled and haven't been sitting out for too long.
• For red grapes, look for a consistent crimson or maroon color.
• If you prefer green grapes, make sure they're more light and translucent than opaque and grass-green.

Variations

Because this spinach salad is so manageable in terms of ingredients and prep time, there are a number of things you could do to switch it up!

• Vary the amounts of oil and vinegar to fit your own personal taste.
• Looking for more sweetness? Try adding chopped up apples or chunks of fresh peach, pear, or strawberry.
• For some added nutrition, sprinkle on shredded carrot or edamame.
• If you're not a Blue cheese fan, feel free to omit the cheese, or try a different variety. Some sharp cheddar would also work nicely with the sweetness of the grapes.
• And if you'd prefer to punch up the nutty taste, add some walnuts or even some peanuts for extra flavor!

Other Great Salad Recipes

• Mediterranean Shrimp Wedge Salad 
• Tomato Chick Pea Salad
• Cranberry, Pecan and Blue Cheese Salad
• Rainbow Greek Chicken Salad 

Serve your Spinach Salad with These Main Courses

• Brick Chicken Quarters
• Italian Stove Top Stuffed Peppers
• Sweet and Spicy Asian Salmon with Mango Slaw
• Lemon Herb Chicken from Bunny's Warm Oven
• Pizza Grilled Cheese with Pepperoni
• Spicy Shrimp Tacos 

How about you? Do you eat salads at lunchtime? What is your favorite at this time of year?

If you like this recipe, please give it a 5-star rating below!

First Published October 2012; Updated June 2020

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