Filled with color and texture, this spinach and artichoke salad 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.
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.
- 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.
See more easy, veggie-filled salads & sides.