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Spinach Salad

Name: Spinach Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 servings
Cuisine: Spinach Salad
Ingredients: 200g baby spinach; 1 red onion; 50g walnuts; 100g feta cheese; 3 tablespoons olive oil; 1 tablespoon balsamic vinegar; 1 teaspoon honey; 0.5 teaspoon salt; 0.25 teaspoon black pepper

Spinach Salad is a fresh and healthy choice for a quick lunch or a simple side dish. It combines crisp leaves with crunchy nuts and creamy cheese to create a balanced meal. This version uses simple pantry staples that you likely already have at home. It takes very little time to prepare and tastes better than shop bought alternatives.

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Why you should try spinach salad

This Spinach Salad is popular because it uses fresh ingredients that stay crisp even after dressing. The combination of sweet honey and sharp balsamic vinegar brings out the natural flavour of the greens. It is a versatile dish that pairs well with grilled chicken or fish. Making your own dressing ensures that the meal remains light and healthy.

How to cook spinach salad

Step 1

Prepare base: Wash the baby spinach thoroughly and pat it dry with a clean towel. Place the dry leaves into a large salad bowl. Ensure there is enough space to toss the ingredients later without spilling.

Step 2

Chop ingredients: Peel the red onion and slice it into very thin rings. Crumble the feta cheese into small chunks using your fingers. Roughly chop the walnuts so they are easier to eat but still provide a nice crunch.

Step 3

Mix dressing: Put the olive oil, balsamic vinegar, honey, salt and pepper into a small jar. Shake the jar well until the mixture is thick and combined. Taste the dressing to ensure it has a good balance of sweetness and acidity.

Step 4

Assemble dish: Add the onions, walnuts and feta to the bowl with the spinach. Pour the dressing over the ingredients and toss gently with tongs. Serve the salad immediately while the leaves are fresh and crisp.

The best tips for spinach salad

Always dry the spinach leaves completely before adding any oil or vinegar. If the leaves are wet, the dressing will slide off and pool at the bottom of the bowl. You can toast the walnuts in a dry pan for a few minutes to give the Spinach Salad a deeper flavour. If you want to prepare this in advance, keep the dressing in a separate container until you are ready to eat. Adding a handful of fresh berries or sliced apple can provide a nice sweetness to contrast the salty cheese. Try to use a high quality balsamic vinegar as it makes a significant difference to the overall taste of the meal.

Storing leftovers is possible but the leaves will soften over time. If you know you will have leftovers, only dress the portion you plan to eat immediately. Keep the remaining dry ingredients in an airtight container in the fridge for up to two days.

You might also enjoy mussels steamed in white wine, whole fried plaice or spiced buns.

Ingredients

servings

Adjust quantity

200 g baby spinach
1 red onion
50 g walnuts
100 g feta cheese
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon honey
0.5 teaspoon salt
0.25 teaspoon black pepper

Cooking time

Nutrition information

NUTRITIONper serving

Energy:2017 kJ / 482 kcal
Fat:47 g
- of which saturates:11 g
Carbohydrates:8 g
- of which sugars:6 g
Protein:12 g
Fibre:3 g
Salt:1.2 g

A Spinach Salad without dressing can stay fresh for up to two days in an airtight container. Once you add the vinaigrette, the leaves will start to wilt within an hour. It is best to keep the dressing separate if you are not eating it straight away.

Can I use different nuts in this Spinach Salad?

You can swap the walnuts for pecans, almonds or pine nuts. Many people enjoy toasted sunflower seeds as a nut free alternative in a Spinach Salad. Choose a nut or seed that provides a good crunch to contrast the soft feta cheese.

What can I serve with a salad like this?

This dish works perfectly alongside roasted chicken or a grilled steak. It is also a great accompaniment to a simple pasta dish or a piece of baked salmon. The acidity in the dressing helps to cut through richer main courses.