How to Make Spinach Salad with Ricotta: A Fresh and Simple Recipe

Spinach salad with ricotta is a light, nutritious, and wonderfully versatile dish that works beautifully as a side or a standalone meal. The tender spinach leaves pair perfectly with the creamy richness of ricotta, while a simple dressing and a handful of toasted nuts or seeds bring everything together. Whether you are looking for a quick weekday lunch or an elegant starter for a dinner party, this recipe is easy to follow and requires only a handful of everyday ingredients. In this post, you will learn how to prepare a classic spinach salad with ricotta step by step, along with tips for washing, drying, and dressing the greens so the final result is crisp and full of flavor.

Cozinha do Uldarico: SALADA DE ESPINAFRE COM RICOTA

Fresh spinach salad with ricotta cheese served on a plate

This first preparation highlights the classic combination of baby spinach and fresh ricotta. The greens are washed and dried thoroughly, then tossed with a gentle dressing of olive oil, lemon juice, and a pinch of salt. Crumbled ricotta is scattered on top, adding a soft, milky contrast to the peppery spinach. A light sprinkle of black pepper and, if desired, a few toasted walnuts give the salad a pleasant crunch. Serve it immediately so the leaves stay crisp and the ricotta remains creamy.

200 g baby spinach leaves
200 g fresh ricotta cheese
2 tablespoons extra virgin olive oil
1 tablespoon freshly squeezed lemon juice
Salt and freshly ground black pepper to taste
Optional: 30 g toasted walnuts or pumpkin seeds

Rinse the spinach leaves under cold running water and pat them dry with a clean kitchen towel or spin them in a salad spinner.
In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper to make the dressing.
Place the dried spinach in a large salad bowl and drizzle the dressing over the leaves.
Toss gently with your hands or salad servers until every leaf is lightly coated.
Crumble the ricotta over the top of the salad in small, even pieces.
Add the toasted walnuts or pumpkin seeds if using, then serve immediately.

Salada de espinafre - Sumerbol

Plate of fresh spinach salad with ricotta and lemon dressing

This second version keeps the same fresh spirit but adds a few extra touches for depth of flavor. A small amount of grated garlic or a teaspoon of Dijon mustard can be whisked into the dressing to give it a gentle kick, while cherry tomatoes or thin slices of red onion bring color and sweetness. The ricotta can be seasoned with a little salt, pepper, and chopped fresh herbs such as basil or chives before being spooned over the spinach. This makes the salad heartier and especially good alongside grilled bread or as a light main course.

200 g baby spinach leaves
250 g fresh ricotta cheese
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard (optional)
1 small garlic clove, finely grated (optional)
100 g cherry tomatoes, halved
Half a small red onion, thinly sliced
1 tablespoon chopped fresh basil or chives
Salt and freshly ground black pepper to taste

Wash and thoroughly dry the spinach leaves, then transfer them to a large serving bowl.
Whisk the olive oil, lemon juice, mustard, and grated garlic together in a small bowl until smooth.
Season the ricotta with salt, pepper, and half of the chopped herbs.
Add the cherry tomatoes and red onion to the spinach, then drizzle with the dressing and toss gently.
Spoon the seasoned ricotta over the salad in small dollops.
Finish with the remaining herbs and a final crack of black pepper, then serve right away.