Salads
This broccoli spinach salad recipe transforms simple ingredients into a vibrant, protein-packed dish that stays fresh for days. The secret lies in balancing tender greens with crispy almonds and a tangy lemon dressing that brightens every bite.
I developed this recipe during a particularly busy week when I needed something nutritious yet satisfying without sacrificing flavor.
What sets this salad apart is the perfect texture contrast—tender spinach and broccoli florets hold their shape while toasted almonds add satisfying crunch. The dressing, made with lemon juice, olive oil, and Dijon mustard, cuts through the richness of the greens while enhancing their natural sweetness.
It's the kind of salad that feels indulgent yet remains light enough for any meal.
By the time you're done assembling, you'll have a salad that's packed with nutrients, protein, and vibrant colors. The combination of fresh herbs, crisp vegetables, and crunchy almonds creates a dish that's as visually appealing as it is delicious.
Plus, it's ready in just 20 minutes, making it perfect for busy weeknights or meal prep.
Serve this salad as a side dish or as a hearty main with grilled chicken or fish. The flavors only get better as it sits, so it's ideal for making ahead and taking to work or picnics. Here's how to create this bright, crunchy masterpiece.
Ingredients for broccoli spinach salad
Fresh greens, crunchy almonds, and zesty dressing make this salad vibrant and satisfying.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Baby Spinach 🌿 | 5 oz | Baby leaves preferred for tenderness |
| Broccoli Florets 🥦 | 3 cups | Fresh, small florets for even cooking |
| Sliced Almonds 🥜 | ½ cup | Toasted for extra crunch |
| Extra-Virgin Olive Oil 🫒 | ½ cup | For dressing and toasting almonds |
| Fresh Lemon Juice 🍋 | 3 tbsp | Freshly squeezed for tang |
| Dijon Mustard 🍯 | 1 tbsp | For dressing depth of flavor |
| Raw Honey 🍯 | 1 tbsp | For subtle sweetness (vegetarian) |
| Fresh Garlic Cloves 🧄 | 2 cloves | Minced for dressing |
| Red Wine Vinegar 🍷 | 1 tbsp | For dressing acidity |
| Fresh Parsley 🌿 | ¼ cup | Chopped for garnish |
| Sea Salt 🧂 | ½ tsp | For seasoning |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground for dressing |
| Vegetable Broth 💧 | 2 tbsp | For blanching broccoli |
The spinach and broccoli are the stars here. Baby spinach stays tender longer than regular leaves, but any fresh variety works. For broccoli, small florets cook faster and hold their shape better. I grab mine from the produce section at Whole Foods or Trader Joe's—they keep it crisp. If you're short on time, frozen broccoli florets (thawed and drained) work perfectly too. Just don't overcook them—they should stay bright green. For the almonds, sliced over whole gives more surface area for toasting, which makes them extra crunchy.
No fresh parsley? Dried parsley at one-third the amount works, but fresh is ideal. Ran out of Dijon? Yellow mustard in a pinch—just add a splash of water to thin it. The dressing is where the magic happens: lemon juice, olive oil, and honey balance perfectly. If you're vegan, swap honey for maple syrup. For extra richness, add a dash of tahini to the dressing. The almonds need toasting—3-4 minutes in a dry pan until golden—don't skip this step. It's what makes this salad feel special.
This salad keeps beautifully. Store the dressing separately and toss everything together before serving. The greens stay crisp for 2-3 days in the fridge, but the almonds lose crunch after 1 day, so toast fresh before serving if making ahead. For meal prep, I portion the dressing into small containers—just shake and pour when ready. The flavors actually improve after sitting for a few hours, so it's perfect for making ahead. If you're taking it to work, pack the dressing in a separate container to avoid soggy greens.
Why You'll Love This Recipe
- No-Cook Magic: I swear by this when I’m too tired to boil water. Toss baby spinach and broccoli florets raw—no wilting, no fuss—then drizzle with olive oil and lemon. The crunch stays crisp, and the prep takes less time than waiting for pasta to boil.
- Bright & Tangy: That lemon juice isn’t just dressing—it’s the star. It cuts through the richness of the olive oil, making every bite zing. Honestly, the almonds add a buttery crunch that makes this salad taste like a little celebration in your mouth.
- Lunchbox Hero: Between us, this is my go-to for meal prep. Pack it in jars or containers, and it holds up for days (yes, even on a Tuesday night). Kids will eat it cold, I’ll eat it at my desk—everyone wins.
- Budget Crunch: Spinach and broccoli are cheap, and almonds stretch further than you’d think. I buy them in bulk, and this salad feeds four for under $8. Plus, the leftovers? Just as good the next day—no sad, wilted greens here.
Step-by-step instructions for broccoli spinach salad
Here's how to create a vibrant, restaurant-quality salad with crisp broccoli and tender greens.
Blanch the Broccoli Florets
Bring a medium pot of water to a rolling boil. Add the 3 cups broccoli florets and the 2 tablespoons vegetable broth, then cook for 2 minutes until bright green and just tender. Immediately drain into a colander and plunge into an ice bath for 30 seconds to stop the cooking process and preserve color.
This quick blanching preserves the vibrant green color and crisp texture of the broccoli. You'll know it's perfect when the florets are tender but still hold their shape when pierced with a fork. Drain well and set aside—we'll use these fresh florets in our salad.
Prepare the Almond Topping
In a dry skillet over medium heat, toast the ½ cup sliced almonds for 3-4 minutes until golden brown and fragrant. Watch carefully—they burn quickly! Remove from heat and let cool for 2 minutes before transferring to a plate.
Here's the thing—properly toasted almonds add incredible texture and flavor. They should be golden brown with a crispy exterior, not pale or dark. Keep them at room temperature until ready to use, as they'll lose their crunch if cooled completely.
Make the Dressing
In a small bowl, whisk together the ½ cup extra-virgin olive oil, 3 tablespoons fresh lemon juice, 1 tablespoon Dijon mustard, 1 tablespoon raw honey, 2 cloves minced fresh garlic, 1 tablespoon red wine vinegar, ½ teaspoon sea salt, and ¼ teaspoon black pepper. Taste and adjust seasoning if needed.
This dressing should be emulsified but still pourable. If it separates, whisk vigorously for 10-15 seconds to recombine. The balance of tangy lemon, sweet honey, and rich olive oil creates the perfect flavor foundation for this salad. Make sure all ingredients are at room temperature for the best texture.
Assemble the Salad
In a large bowl, gently combine the 5 ounces fresh baby spinach with the blanched broccoli florets. Drizzle with half of the dressing and toss lightly to coat. Divide the salad among serving plates, then top each portion with toasted almonds.
Here's where it gets fun—don't over-toss the greens or you'll wilt them. We want to preserve that fresh, crisp texture. The almonds should be sprinkled evenly over the top for maximum crunch with every bite. Garnish with ¼ cup chopped fresh parsley for a pop of color and freshness.
Serve Immediately
Drizzle the remaining dressing over the assembled salads and serve right away. This salad tastes best when enjoyed immediately after assembly, while the greens are still crisp and the almonds maintain their crunch.
Each bite should deliver the perfect combination of tender greens, crisp broccoli, crunchy almonds, and that bright, tangy dressing. The salad's vibrant colors make it as visually appealing as it is delicious—perfect for a light lunch or side dish that feels special.
Pro Tips For Making Broccoli Spinach Salad
- Blanch Broccoli First: DESCRIPTION:
- Toast Almonds Dry: DESCRIPTION:
- Massage Spinach Wet: DESCRIPTION:
- Dress Salad Last: DESCRIPTION:
Storing and reheating your leftovers
Fridge Storage Tips
Store your broccoli spinach salad in an airtight container with a paper towel pressed against the greens to absorb excess moisture. Keep it in the fridge at 40°F or below for up to 3 days—the dressing helps preserve freshness.
I like using glass containers with snap lids from Pyrex because they keep everything crisp and prevent sogginess. 🥗
Dressing Separation Fix
If the dressing separates after storing, simply whisk it vigorously for 10-15 seconds before using. The emulsion will recombine perfectly. For extra insurance, store the dressing separately in a small jar and shake well before pouring over the salad. This keeps the texture light and prevents wilted greens.
Reviving Wilted Greens
If your spinach looks slightly wilted after refrigeration, give it a quick refresh by submerging it in ice water for 30 seconds, then drain and pat dry. This restores crispness without overcooking. For broccoli, a 30-second microwave steam (covered bowl) can revive texture while keeping it bright green.
Almond Crunch Rescue
Toast fresh almonds right before serving if you notice the original topping has lost its crunch. Heat ½ cup sliced almonds in a dry pan over medium heat for 3 minutes until golden. The fresh toasted almonds will bring back that satisfying crunch and nutty flavor you love. 🥜
Reheating for Maximum Freshness
This salad doesn't need reheating—it's best served cold! If you're using it as a side for warm dishes, assemble it just before serving to maintain that perfect crunch.
For meal prep, keep the dressing separate until ready to eat. The flavors actually improve after sitting for a few hours, so it's perfect for making ahead.
Portioning for Meal Prep
Divide the salad into individual containers with the dressing on the side. This prevents soggy greens and lets you control how much dressing you use per serving. I use mason jars for easy transport—the dressing stays at the bottom, and you just shake it up when ready to eat.
Store for up to 2 days this way for optimal freshness. 💡
Nutrition facts
Frequently asked questions
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works perfectly! Just thaw and drain it completely before blanching. For best results, use small florets and add them to the ice bath immediately after blanching to maintain crispness. Frozen broccoli often has a more concentrated flavor, so you might want to reduce the salt in the dressing slightly.
How do I make this salad vegan?
Swap the honey for 1 tablespoon maple syrup and use vegan Dijon mustard if needed. The rest of the ingredients are already vegan-friendly. For extra protein, add ½ cup chickpeas (roasted with olive oil and salt) to the salad before serving. The flavors will still shine through beautifully!
Why does my dressing separate?
Dressing separation happens when oil and liquid ingredients don't fully emulsify. Whisk vigorously for 10-15 seconds before using. For extra stability, add ½ teaspoon xanthan gum to the dressing ingredients before whisking. Store dressing separately in a small jar and shake well before pouring over greens.
What's the best way to keep the greens crisp?
Store the salad in an airtight container with a paper towel pressed against the greens to absorb moisture. Keep it in the fridge at 40°F or below and assemble only when ready to eat. If greens wilt, refresh them in ice water for 30 seconds before serving. Never store the dressing directly on the salad.
Can I add protein to this salad?
Grilled chicken breast, tofu cubes, or hard-boiled eggs work beautifully. Add them after blanching the broccoli but before assembling the salad. For extra flavor, marinate the protein in lemon juice and olive oil before cooking. The protein will pair perfectly with the tangy dressing and crunchy almonds.