Spring Spinach Salad


If the weather were to stay like this year round, I would be perfectly happy. Nothing is more beautiful than Austin in the Spring. The wildflowers are blooming, the entire campus smells like wisteria, and we can go outside without melting. I love seeing everyone getting out on the trails along Ladybird Lake, taking my dog to Zilker Park, and sitting outside at Mozart’s. After being outdoors so much, I find myself craving something light and cool. This spinach salad really hits the spot and has been my go-to meal lately. The apple gives a nice crunch and sweetness that blends well with the salty-savory tastes of the spinach and chicken. The dressing is what really makes it stand out, though, and is actually a family recipe. It incorporates several food groups and, get this, it’s actually filling. A salad that leaves you satisfied? Crazy, I know. Come and get some spinach from our farm stand tomorrow and try for yourself!


Makes one large salad

  • 1 cup fresh baby spinach*
  • 1 small green apple, cubed
  • 1/4 cup cherry tomatoes**
  • 1/2 cup shredded chicken, warm or cooled
  • Sliced almonds

For the dressing

  • 1 tsp Dijon mustard
  • 1 tsp fresh minced garlic
  • 3 Tbs champagne vinegar
  • 1/2 cup walnut oil
  • 1/2 tsp kosher salt
  • Fresh ground pepper to taste

*Available at the micro farm today

**Coming to the micro farm soon

How to

First make the dressing. Simply place all ingredients in a mason jar and shake until well blended then set aside. Then chop the apple and halve the tomatoes, assemble the salad, and top it off with a sprinkle of almond slices and dressing.

  • Pro-tip: Vegetarian? Substitute the chicken with 1/2 cup white beans or lightly seared tofu.
  • Pro-tip: If you have a nut allergy then replace the almonds with sunflower seeds and the walnut oil with olive oil.
  • Pro-tip: This goes really well with a slice of whole grain toast and some cucumber mint H2O 😉

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