Summer Greens Salad with Dijon Balsamic Vinaigrette

spinach salad with avocado

You know how chinese food (typically from a hole in the wall place) is not at all filling? Or maybe it is, but like an hour later you’re so hungry again? You would think beef and broccoli with some lo mein would keep hunger at bay for at least a little while, but we all know it doesn’t.

I feel the same way about salads. I mean, sure add some piddly vegetables like carrots and then a light vinaigrette, but I don’t know about you, but I’m still hungry way earlier than I should be. A lot of vegetables are composed of mostly water. And salads just aren’t always appealing either, right? I want my food to be tasty, first and foremost.

greens salad with homemade dressing

Well, I’m happy to say that I now have the salad that I just can never turn my back on. It’s actually filling. It’s actually very tasty. It’s simple and easy to put together and full of good-for-you ingredients, one of which you can make ahead of time and then just use for multiples of this salad throughout the week!

By the way, this salad bowl came from World Market and I love it so much. It’s the perfect bowl for single-serving salads or for a shared salad with a friend or spouse. When I was shopping the other weekend, I just had to buy it and so you can expect to see many more salad recipes in the future in this lovely bowl. Like a burrata, tomato and arugula salad with garlic crostini. Like a hearty quinoa pasta salad. Like┬áSO MANY SALADS!!!

Salad with dijon balsamic dressing

I’m in this habit now of eating this big salad for dinner on most of the nights my husband is working.┬áSometimes I’m able to pull together a meal before he leaves for work, but when I’m not, this salad is perfect! I love roasted brussels sprouts so much, then you have the creamy avocado, crunchy pumpernickel croutons and peppery arugula. One thing I didn’t include in this salad is chicken, but you can really make it your own by adding some pulled chicken, whether some you’ve prepared for another night’s dinner, or from a rotisserie chicken you buy at the grocery store. Or, add some pickled radishes [1]. Add in some roasted corn or tortilla strips or anything else you love.

The best part about salads is the versatility. So celebrate that versatility and get creative!

spinach and arugula salad

Summer Greens Salad with Dijon Balsamic Vinaigrette


  • 3 big handfuls of spinach
  • 1 big handful of arugula
  • 1 avocado, peeled and sliced halved, pit removed
  • 1 cup roasted brussels sprouts
  • pumpernickel croutons (or any croutons you prefer)
  • 1 teaspoon dijon mustard
  • 1 tablespoon balsamic vinegar
  • 3 tablespoons extra-virgin olive oil


  1. To roast brussels sprouts: Preheat oven to 425*F. Take a bag of brussels spouts, remove stem and cut each into quarters. Put on a baking sheet and drizzle with olive oil, salt, and pepper. *For a 16oz bag for brussels, I use about 1 1/2 tablespoons of olive oil, 1/4 teaspoon of salt and 1/4 teaspoon of black pepper, but this can be adjusted according to your taste preference. The most important thing to make sure is that all the brussels sprouts are coated in olive oil, but not drenched. Bake at 425*F for 20 minutes.
  2. To assemble salad: Place spinach and arugula in a large bowl. Top with avocado, croutons and roasted brussels sprouts, plus any other toppings you love!
  3. To make salad dressing: Whisk the dijon mustard and balsamic vinegar together, then slowly drizzle in (while whisking) and extra-virgin olive oil. Season with salt and pepper to taste and drizzle over the salad. You may have left overs so try not to have a heavy hand.

URLs in this post:

[1] pickled radishes:

[2] Print Recipe: