By doing a little planning and some meal prep at the start of the week, you can assemble a vibrant, quick spinach salad for your Wednesday lunch. It features pre-cooked chicken breast, creamy avocado slices, and the beloved trio of beets, goat cheese, and pecans.
I frequently polish off leftovers from blog recipes, but more often than not, my lunch looks like a variation of this very salad.
I completely agree—this spinach salad looks absolutely delicious. I'm quite proud of it.
If you're anything like me, by Wednesday you'll be grateful you did some simple Sunday meal prep. This salad becomes a midweek lifesaver when your motivation starts to wane.
On Monday I cleared out my refrigerator, and here's what made the cut: pecans and spinach survived, plus I had prepped pickled beets, dressing, and baked chicken—all ready for a lunch like this.
Steps to Assemble a Spinach Salad
I love a classic wilted spinach salad with warm bacon dressing, but that's more of a side dish for dinner. This version is a meal in itself, perfect for lunch.
Here's my approach…
This salad is all about scaling: decide how many servings you need and whether it's a main course. Measurements are flexible—follow your appetite.
The spinach: Raw spinach is packed with nutrients: folate, vitamin C, niacin, riboflavin, and potassium, among others. So why not swap regular lettuce for fresh spinach more often? Try salads like strawberry avocado spinach with chicken or summer berry spinach with tuna. Make it a habit starting today.
I purchase pre-washed baby spinach leaves, which are convenient for multiple lunches. It's the simplest option.
The avocado: Select an avocado that feels firm and let it ripen on the counter overnight. Tip: Check ripeness by flicking off the small stem nub. If it comes off easily and reveals green, it's ready. If brown underneath, the avocado will be mushy and discolored—no good. I never slice avocados ahead of time because they turn brown.
The chicken: Most weeks I bake several chicken breasts to have ready for lunches or quick dinners. Occasionally I roast a whole bird, but usually I bake just the breasts—bone-in, skin-on for maximum flavor. They turn out juicy and tasty every single time.
The beets: For me, a great salad bar always offers pickled or roasted beets. I adore beets. I sometimes roast them and toss directly into the salad, but more often I pickle them for extra tang. Use my favorite pickled beets recipe, or roast them and submerge in a simple brine made from equal parts water, vinegar, and sugar (boiled together), plus a few cloves and peppercorns. Refrigerate for a few days to let flavors blend; they keep up to three months.
The pecans and goat cheese: Toasting pecans in a dry skillet over medium-low heat until fragrant adds a depth you shouldn't skip. I toast a large batch at once—if I'm prepping for one meal, I might as well prepare for several. Goat cheese crumbles provide that distinctive tang that pairs perfectly with beets, pecans, and greens.
The dressing: This vinaigrette is a staple in my fridge. Feel free to substitute whatever vinegar you have, but I prefer seasoned rice vinegar. It's simple to whip up, and you can use fresh tarragon instead of dried when it's in season.
Other Substantial Salads for a Complete Meal
These salads are vibrant, nutritious, satisfying, and simple to prep ahead.
If you try this recipe, I'd love to hear from you! Save it, leave a comment, or snap a photo and tag me on Instagram using #foodiecrusheats.
Spinach Salad with Roasted Beets, Avocado, Goat Cheese, and Chicken
- For the vinaigrette
- ⅓ cup olive oil
- 3 tablespoons seasoned rice vinegar
- 1 tablespoon sugar
- 1 teaspoon Dijon mustard
- 1 teaspoon tarragon leaves (dried or fresh)
- ⅛ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- For the salad
- 6 cups baby spinach leaves
- 2 cups sliced roasted or pickled beets
- 1 baked chicken breast, sliced
- 1 avocado, pitted and sliced
- ¼ cup goat cheese crumbles
- ¼ cup toasted pecans
- Combine all vinaigrette ingredients in a small jar with a tight lid and shake until emulsified. Adjust seasoning, adding more sugar if desired.
- In two serving bowls (or one large bowl), toss the spinach, beets, and chicken with 2 tablespoons of the vinaigrette. Arrange sliced avocado, goat cheese crumbles, and pecans on top. Drizzle with additional vinaigrette and season with extra salt and pepper to taste.
3.5.3229
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