Fresh spinach salad with mint and cheese
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  • Fresh spinach salad with mint and cheese

Fresh spinach salad with mint and cheese

30 min
Salads are known for their vibrant colors, flavors, and nutritional value, providing vitamins, minerals, and fiber. From simple garden salads to elaborate Caesar or Greek salads, they offer a refreshing and healthy option for meals. Our version is a filling, tasty spinach salad. Easy to make and a perfect accompaniment with grilled meat or fish.


Prepare the ingredients for your salad
  • Thinly slice the onion. Toss them with some salt and allow them to soak in water for around 5 minutes. Drain the onions and press the excess moisture out with kitchen paper.
  • Toast the bread and cut into croutons.
  • Slice the cucumber in sticks.
  • Finely chop the mint leaves.
  • Chop the cheese in cubes
  • finely grate some lemon zest in a bowl.
Assemble and dressing
  • Coat the spinach leaves in oil and arrange them in a bowl along with the cucumber, beans, onions and cheese.
  • Add all the ingredients and mix. Season with mint, lemon zest and pepper then top with croutons and mix again.
  • Serve the salad along with grilled meat of your choice.

Questions about fresh spinach salad with mint and cheese

Refreshing and ideal with warmer temperatures but also great to complement any meal, check out these questions about fresh spinach salad with mint and cheese.

Can you eat raw spinach in a salad?
It’s not only completely fine to eat raw spinach, it’s also delicious. With that said, baby spinach leaves are likely to be more palatable in their raw state, though there’s nothing wrong with eating the other varieties raw.
What goes with spinach?
The short answer is there’s very little that doesn’t go well with spinach. Grated nutmeg and lemon zest are two of our top picks for boosting this leafy green’s flavour. From a protein perspective, everything from anchovies to cured meats, fish and prawns are all formidable partners. Cheese, yogurt, nuts, seeds and sliced fruit are also great combinations. You can even throw the spinach in a blender with some ginger and apple juice to make a juice. The sky’s the limit!
How do you best store your spinach salad leftovers?
Spinach leaves are most enjoyable when as fresh as possible, so we would recommend making the salad on the day you want to consume it. Leftovers can be kept in an airtight container for five days but not only is there a higher risk of the salad spoiling at that point, it will also lose its texture. The leaves should stay firm for a couple of days or so – after that point it’s better to start from scratch if possible.


Red onion (approximately 100 g)
Sea salt
1 tsp
Hearty bread, sliced
250 g
White cheese
100 g
Washed baby spinach leaves
100 g
Cold-pressed rapeseed oil
2 tsp
Cucumber (approximately 300 g)
Frozen shelled edamame beans, thawed
250 g
Fresh mint leaves
2 tbsp
Lemon zest (unwaxed)
2 tsp
Freshly ground pepper
1 pinch
For serving
Fresh mint leaves
Grilled chicken fillets, salmon fillets or minced beef

Fresh spinach salad with mint and salad cheese – a refreshing twist

The coolness of the cucumber, fresh flavour of mint and hearty spinach makes this salad an ideal boost. The dish works well as a main or an accompaniment to a main course, and can easily be made in larger batches if there are many mouths to feed!

How to elevate your spinach salad – toppings and dressings

Spinach is a versatile base so there are a number of options to raise your salad to the next level. For an Asian feel, combine some soy sauce, garlic, ginger and orange juice with an oil of choice and the results are spectacular. For something less salty try mixing olive oil, red wine vinegar and dijon mustard.

Simple toppings that combine well with the salad include sliced apple and currants, roasted nuts like cashews or almonds, or crunchy pumpkin seeds. For an indulgent touch, why not add some crispy turkey rashers?

Beverage suggestions

Try a fiery ginger beer which cuts through the smoothness of the salad cheese and pairs well with mint to really elevate your spinach salad. If you have any leftover leaves that aren’t needed for the dish, take advantage of their suitability for smoothies and combine in a blender with apple, orange juice or mint and yogurt.