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Wilted-Spinach-Salad-Recipe

Wilted Spinach Salad

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This wilted spinach salad is a delightful combination of flavors with tender spinach, pickled red onions, and creamy goat cheese, making it an easy and healthy addition to any meal.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • ½ small red onion, thinly sliced lengthwise
  • 5 tablespoons apple cider vinegar (divided)
  • 1 tablespoon plus 2 teaspoons honey (divided)
  • 1 tablespoon finely chopped fresh tarragon leaves, plus more for garnish
  • Kosher salt
  • 3/4 cup shelled walnut halves/pieces
  • 1 1/2 tablespoons dijon mustard
  • 1/2 teaspoon red pepper flakes
  • freshly cracked black pepper
  • 10 ounces baby spinach
  • 1/3 cup extra virgin olive oil
  • 2 large garlic cloves, minced
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • finely grated zest of 1 large lemon (1 tablespoon)
  • 4 ounces goat cheese, crumbled

Instructions

  1. Prepare the quick-pickled onions by combining red onion, 3 tablespoons of apple cider vinegar, 1 tablespoon of honey, tarragon, and salt in a jar or bowl. Shake well and let it sit for 30 minutes.
  2. Toast the walnuts in a dry skillet over medium heat for about 6 minutes until lightly toasted, then transfer them to a plate to cool.
  3. In a mixing bowl, combine the reserved pickling liquid with Dijon mustard, remaining 2 teaspoons of honey, 2 tablespoons of apple cider vinegar, salt, and pepper, whisking to mix.
  4. In a large bowl, place the baby spinach and have a cover ready nearby.
  5. Heat the skillet used for the walnuts and warm the olive oil before adding minced garlic. Stir continuously until fragrant, then whisk in the dressing until it emulsifies and is hot.
  6. Pour the warm dressing over the spinach, cover tightly, and shake to coat the leaves. Let it sit to wilt the spinach.
  7. Add the cannellini beans to the remaining dressing in the skillet and heat gently until warmed through.
  8. Stir in lemon zest, salt, and pepper into the beans, then combine them with the spinach without stirring and cover again to keep warm for a few minutes.
  9. Transfer spinach and beans to a serving dish, layer with pickled onions and goat cheese, top with toasted walnuts, and finish with fresh tarragon before serving.

Last Step:

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Notes

Fresh tarragon adds an aromatic touch, feel free to use other herbs if preferred.
This salad is best served immediately to enjoy the fresh flavors and textures.
You can prepare the pickled onions ahead of time for a quicker assembly.

  • Author: dani
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Salad
  • Method: Stirring, Warming, Mixing
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 6g
  • Sodium: 400mg
  • Fat: 27g
  • Saturated Fat: 5g
  • Unsaturated Fat: 18g
  • Trans Fat: 0g
  • Carbohydrates: 23g
  • Fiber: 6g
  • Protein: 10g
  • Cholesterol: 15mg

Find it online: https://www.cookingrecipestasty.com/wilted-spinach-salad/