Kale and Spinach Salad with Lemon Vinaigrette
A vibrant salad where tender kale and fresh spinach are massaged with a bright lemon vinaigrette, topped with toasted sunflower seeds for crunch. This mediterranean-inspired salads ready in about 10 minutes pairs kale, spinach, lemon juice into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 oz, stems removed and leaves chopped kale
- 4 oz, fresh spinach
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1/2 tsp Dijon mustard
- 1 clove, minced garlic
- 1/4 cup, toasted sunflower seeds
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a small bowl, whisk together 2 tbsp lemon juice, 1 tbsp olive oil, 1/2 tsp Dijon mustard, and 1 clove garlic, minced, until emulsified.
- Step 2: Place 4 oz chopped kale and 4 oz fresh spinach in a large bowl. Pour the dressing over the greens and massage with hands for 2-3 minutes until kale softens.
- Step 3: Toss in 1/4 cup toasted sunflower seeds and season with salt and pepper to taste.
Frequently asked questions
How long does Kale and Spinach Salad with Lemon Vinaigrette take to make?
Total time is about 10 minutes (10 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Kale and Spinach Salad with Lemon Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep kale from drying out.
Can I substitute ingredients in Kale and Spinach Salad with Lemon Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Kale and Spinach Salad with Lemon Vinaigrette for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Kale and Spinach Salad with Lemon Vinaigrette?
Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
The aroma while cooking this was absolutely heavenly.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
