Spinach Salad with Grilled Veggies

This hearty spinach salad elevates a simple dish into a complete meal with the perfect balance of tender grilled vegetables, protein-rich chicken, and a homemade French-style dressing that brings everything together. The combination of smoky grilled flavors with fresh spinach creates a satisfying dinner that's perfect for warm evenings when you want something substantial yet refreshing.

I first created this salad during a summer heatwave when the thought of cooking indoors seemed unbearable. The grill became my kitchen, and this recipe quickly became our family's most requested warm-weather meal. My daughter, who typically avoids vegetables, devours this salad without complaint thanks to the sweet caramelization that happens on the grill.

Ingredients

• Baby spinach: Forms the fresh base choose organic if possible for best flavor
• Crimini mushrooms: Add meaty texture and umami depth when grilled
• Red onion: Develops incredible sweetness on the grill slice them thickly so they don't fall through
• Bell peppers: Become candy sweet when charred perfectly
• Chicken breast: Adds protein but remains optional for vegetarian version
• Dijon mustard: Gives the dressing body and tanginess choose whole grain for extra texture
• Maple syrup: Balances the acidity with natural sweetness better than processed sugar
• Smoked paprika: Adds subtle smoky notes that complement the grilled elements

Step-by-Step Instructions

Marinate the Chicken:

Coat chicken breasts in your favorite marinade for at least 30 minutes before grilling. This tenderizes the meat and infuses flavor throughout. For best results, marinate overnight in the refrigerator, bringing to room temperature 20 minutes before grilling.

Prepare the Dressing:

Combine all dressing ingredients except olive oil in a bowl, whisking thoroughly to create a smooth base. This allows the garlic and spices to fully incorporate. Slowly drizzle in the olive oil while whisking continuously until you achieve a beautifully emulsified dressing that won't separate when stored.

Preheat and Oil the Grill:

Heat your gas grill to high with the lid closed for at least 10 minutes. Just before cooking, brush vegetables generously with olive oil and sprinkle with salt. This prevents sticking and enhances the natural flavors as they caramelize.

Grill the Vegetables and Chicken:

Place vegetables and chicken on the hot grill surface, then immediately reduce heat to medium high. Close the lid to create an oven like environment. After about 4 minutes, check for grill marks before flipping. The vegetables will cook faster than the chicken, so remove them as they reach desired tenderness.

Assemble the Salad:

Toss spinach with just enough dressing to lightly coat the leaves, being careful not to overdress. Slice the grilled vegetables and chicken into manageable pieces. Arrange them artfully over the dressed spinach, creating an appealing presentation with the vibrant colors.

Add Optional Toppings:

Finish with any combination of hard boiled eggs, feta cheese, and coconut bacon. These add textural contrast and additional protein. The coconut bacon adds a surprisingly authentic smoky crunch that even meat eaters appreciate.

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I discovered the coconut bacon component while experimenting with vegetarian alternatives for my brother in law. The transformation of simple coconut flakes into smoky, crispy "bacon" bits amazed everyone at our table. Now I keep a batch in my pantry at all times to add instant flavor to salads and grain bowls.

Make It Ahead

The beauty of this salad lies in its flexibility for preparation. Grill the vegetables and chicken up to two days before serving, storing them separately in airtight containers in the refrigerator. The dressing keeps beautifully for up to a week, developing even deeper flavors as it sits. Coconut bacon stays crisp for several days in a sealed container. When ready to serve, simply assemble your components over fresh spinach for an almost instant meal.

Customize Your Protein

While chicken breast works beautifully in this recipe, feel free to substitute with your preferred protein. Grilled salmon provides heart healthy omega 3s and cooks in even less time. Marinated tofu or tempeh offer excellent plant based alternatives that absorb the smoky flavors from the grill. For a special occasion, medium rare flank steak sliced thinly across the grain turns this into a steakhouse worthy salad. Adjust grilling times accordingly for your chosen protein.

Seasonal Adaptations

This versatile salad framework changes with the seasons. In spring, add tender asparagus spears to the grill. Summer brings opportunities for grilled corn kernels, zucchini ribbons, and juicy peach slices. Fall calls for diced butternut squash and halved Brussels sprouts, pre roasted then finished on the grill. Winter versions can incorporate indoor grilled root vegetables like beets and carrots. The dressing remains a constant, reliable companion to whatever seasonal produce you choose.

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Recipe Questions

→ Can I make this salad vegetarian?

Absolutely! You can skip the chicken entirely or substitute it with grilled tofu, tempeh, or even grilled halloumi cheese for protein. The grilled vegetables and homemade dressing provide plenty of flavor, making this versatile salad delicious even without meat.

→ What's the best way to grill the vegetables?

For best results, brush mushrooms, onion slices and peppers with olive oil and a sprinkle of salt before grilling. Cook on high heat with the grill lid closed for about 4 minutes per side, or until you see nice grill marks and your desired tenderness. The vegetables will continue cooking slightly after removing from heat.

→ How long does the French-style dressing keep?

The homemade French-style dressing will keep well in an airtight container in the refrigerator for up to one week. You'll likely have extra dressing after making this salad, which can be used on other salads or as a marinade for vegetables or proteins.

→ What can I substitute for crimini mushrooms?

If crimini mushrooms aren't available, you can substitute with portobellos, shiitake, maitake, or oyster mushrooms. Each variety will bring its own unique flavor and texture to the salad, but all will work beautifully when grilled.

→ What's coconut bacon and how essential is it?

Coconut bacon is a vegetarian/vegan alternative made from coconut flakes seasoned with smoky flavors and maple syrup, then baked until crispy. It's entirely optional in this recipe but adds a nice smoky crunch. You can substitute with regular bacon, turkey bacon, or simply omit it altogether.

→ Can I prepare components of this salad ahead of time?

Yes! You can marinate the chicken up to a day ahead, grill the vegetables and chicken in advance and refrigerate them, and make the dressing up to a week ahead. Just assemble everything right before serving to keep the spinach fresh and crisp.