Simple Spinach Salad with Honey Lemon Dressing

Simple Spinach Salad in a white bowl with a fork

This Simple Spinach Salad with Honey Lemon Dressing is full of dried cranberries, goat cheese, and sunflower seeds, with a touch of radish. It’s fast and easy, making it the perfect gateway to getting a salad on the table tonight.



For the Salad:

  • 3 radishes, scrubbed, tops trimmed off, thinly sliced, optional
  • 4 cups (4 ounces) spinach, washed and dried well 
  • 1/4 cup (40g) dried cranberries*
  • 4 tablespoons (2 oz) goat cheese
  • 2 tablespoons salted and roasted sunflower seeds
  • kosher salt, to taste

For the dressing:

  • 1/4 cup (53g) extra virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons honey
  • Sprinkle of kosher salt


  1. Soak the radishes. Cover the radishes in a small bowl with ice water.  
  2. Meanwhile, make the dressing. Add the lemon juice, honey, and salt to a small bowl. Whisk until combined. Whisk in the olive oil until creamy and emulsified, about 2 minutes.  
  3. Assemble the salad. Place the spinach and dried cranberries in a large bowl. Add the honey-lemon dressing and toss well to distribute. Season with salt and toss again. Adjust with more dressing or salt to taste.
  4. Serve. After 15 minutes, drain the radishes and pat dry. Toss the radishes, sunflower seeds, and goat cheese into the salad and serve immediately.


CRANBERRIES. Apple juice-sweetened or sugar-sweetened cranberries both work well. 

STORAGE. This salad is best eaten immediately after adding the dressing and goat cheese. 

MAKE AHEAD. In an air-tight, clean glass jar, store the dressing for up to a week in the refrigerator. Refrigerate the spinach, dried cranberry, and sunflower seed mixture undressed in an air-tight container for up to 2 days. 


Keywords: spinach salad, spinach goat cheese, simple spinach salad, honey lemon dressing