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Baby Spinach Salad with Nuts and fruit

Baby Spinach Salad with Nuts and fruit

With just a few simple ingredients, we've turned your typical baby spinach salad into the ultimate vegan summer salad. This fresh and nourishing dish makes for a great side or if you are after a light lunch, keep scrolling to see what this is about. 

I really like this recipe because I don't feel like I am just eating green leaves. There are a few different elements in this recipe that will make it more filling and nourishing than your average salad. And since it's so fresh and light, it is the perfect lunch for a scorching day!

Baby Spinach Salad with Nuts and fruit ingredients

You only need very few ingredients and maybe 15 minutes in the kitchen to make this vegan summer salad. The best part is that we are barely using the stove for this one. We know that as the days get warmer the last thing we want to do is stand in front of a heating stove. 

For the recipe, I simple tossed baby spinach, slivered almonds, slices of avocado, pomegranate seeds, and some chunks of pear. As you can see, we have a lot of colours and textures all mixed in here. Which will provide us with a bunch of vitamins, minerals, fiber, oils, and antioxidants.

I wanted to pump up the amount of protein in our recipe so I added tofu. I like to use firm tofu since the softer kinds can become too messy when you tossed it in the salad. Also, firm tofu is super yummy when you fry it and get that golden brown color all over it. 

It might not seem like it, but you'll be getting a really good amount of protein with this vegan summer salad. When you have everything together in a bowl,  a serving has about 17 grams of protein! How good is that for a meal as light as this one?!  

Fried Tofu and Almond

I used one of my basic dressings for this recipe. I call it basic because I always have the ingredients in my pantry and because of how easy it is to make. But there is nothing basic about this dressing when it comes to taste. It is super flavourful and the fruity somewhat tart taste of the balsamic vinegar balances out the sweetness added by some of the other ingredients we used. 

You can either serve the salad and drizzle the dressing on each individual bowl. But I really recommend mixing everything ahead of time. The dressing will infuse the rest of the ingredients and you will end up with a truckload of flavour in every single bite you take!

This salad is a favourite at picnics, potluck, barbecues, and dinner parties. It has been one of my top go-to recipes for the past few summers since it's so delicious and easy to make. I am sure you are going to love this Baby Spinach Salad as much as we do! 

Baby Spinach Salad with Nuts close up

Prep time
10 minutes
Total time
Category: Lunch
Serves: 2
Allergens: Avocado, Soy


For the salad

  • 1 avocado (sliced)
  • 8 cups baby spinach (washed)
  • 7 oz firm tofu (chopped)
  • 1 tablespoon olive oil
  • 1 medium pear (chopped)
  • ½ cup pomegranate (seeds)
  • ¼ cup slivered almonds (toasted)

For the dressing

  • 1½ tbsps balsamic vinegar
  • ½ tsp black pepper (ground)
  • 1 tbsp dijon mustard
  • 2 tablespoons extra virgin olive oil
  • 1 tsp sea salt


  1. Use a small bowl and mix the ingredients for the dressing well and set aside.
  2. Use the olive oil from the salad ingredients and heat it up in a skillet, fry the tofu until golden brown from all sides for about 10 minutes.
  3. Take the tofu out of the frying pan and add the pear, fry from all side for about 5 minutes, and set aside after that.
  4. In a big salad bowl combine the salad ingredients with the dressing, adjust taste and enjoy!

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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