Filled with color and texture, this easy spinach and artichoke salad recipe is visually dazzling. With the addition of red cabbage, bell pepper, chickpeas, carrots, and cherry tomatoes, it’s a feast for the eyes as well as the palate.
As the centerpiece of a meal, it’s a pleasure to make and serve, ready in minutes. Pair with soup, a simple grain dish, or serve simply with a crusty bread and leave room for a fruity dessert.
Ingredient list for spinach and artichoke salad
- Baby spinach (4 to 6 ounces)
- Marinated artichoke hearts (12-ounce jar quartered)
- Red cabbage
- Red bell pepper
- Black olives (pitted, preferably cured, like Kalamata)
- Chickpeas (15-ounce can)
- Cherry tomatoes, red or yellow)
- Baby carrots
- Sunflower seeds
- Lemon juice
From the pantry
- Extra-virgin olive oil
- Salt and pepper
Spinach comes in a surprising array of varieties, but it seems like many of us have gotten stuck on baby spinach. It’s so convenient — no chopping or stemming. And unlike fresh batches of larger leaf varieties, baby spinach is triple washed and super clean.
Vary the greens: For variety, swap in baby arugula (which has a pleasantly peppery flavor) or mixed baby power greens in whole of part for the baby spinach. Find out more in our Guide to Baby Greens.
Dressing variations: The salad calls for being dressed simply with extra-virgin olive oil and lemon juice, but feel free to use your favorite dressing. Tahini-based salad dressing is great with this, too, as is French dressing.
Recipe is from Vegan Express by Nava Atlas. Photos by Hannah Kaminsky, BittersweetBlog.com.
- See lots more savory and delicious olive recipes.
- Explore more easy and tasty chickpea recipes.
- And lots more baby spinach recipes.
- 4 to 6 ounces baby spinach (long tails trimmed if desired)
- 12-ounce jar quartered marinated artichoke hearts, lightly drained
- 1 heaping cup thinly sliced red cabbage
- 1/2 medium red bell pepper, cut into long narrow slices
- 1/2 cup pitted black olives (preferably cured, like Kalamata), cut in half if desired
- 15- to 16-ounce can chickpeas, drained and rinsed
- 1 cup red or yellow cherry tomatoes, cut in half if desired
- 1/2 cup baby carrots, left whole if thin; cut in half lengthwise if thick
- 2 to 3 tablespoons sunflower seeds
- 2 tablespoons extra-virgin olive oil
- Lemon juice, to taste
- Salt and freshly ground pepper to taste
Combine all the ingredients in a serving bowl and toss well. Serve at once.
Swap in baby arugula (which has a pleasantly peppery flavor) or mixed baby power greens in whole of part for the baby spinach.
Use your favorite salad dressing in place of the olive oil and lemon juice. Tahini-based dressing and French dressing work well in this salad.
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