I recently whipped up this Spinach Salad with Olives and Pine Nuts, and let me just say, it’s a total game-changer when you’re craving something fresh, savory, and crunchy all at once.
I love creating simple yet nutritious dishes, and this Spinach Salad with Olives and Pine Nuts is a favorite of mine. The combination of fresh baby spinach leaves with the rich flavors of pitted Kalamata olives and lightly toasted pine nuts offers a delightful balance.
Topped with crumbled feta cheese and dressed in extra-virgin olive oil and balsamic vinegar, this salad is both delicious and packed with essential nutrients.
Spinach Salad With Olives And Pine Nuts Recipe Ingredients
- Baby Spinach: Packed with vitamins A, C, and K; provides iron and fiber.
- Kalamata Olives: Rich in healthy fats and antioxidants; adds a savory tang.
- Pine Nuts: Good source of protein and magnesium; provides a nutty flavor.
- Feta Cheese: High in calcium and protein; adds a creamy, tangy taste.
- Red Onion: Contains antioxidants; adds a crisp, mildly pungent flavor.
Spinach Salad With Olives And Pine Nuts Recipe Ingredient Quantities
- 4 cups fresh baby spinach leaves
- 1/2 cup pitted Kalamata olives, halved
- 1/4 cup pine nuts, lightly toasted
- 1/4 cup crumbled feta cheese
- 1/4 red onion, thinly sliced
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- Salt and freshly ground black pepper, to taste
- 1 clove of garlic, minced
How to Make this Spinach Salad With Olives And Pine Nuts Recipe
1. Start by rinsing the baby spinach leaves thoroughly under cold water. Drain them and set aside to dry, or use a salad spinner to remove excess water.
2. In a small skillet over medium heat, add the pine nuts. Toast them lightly, stirring frequently, until they are golden brown and fragrant. Remove from heat and let them cool.
3. In a large mixing bowl, combine the baby spinach leaves, halved Kalamata olives, crumbled feta cheese, and thinly sliced red onion.
4. In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, minced garlic, salt, and freshly ground black pepper.
5. Drizzle the dressing over the spinach salad mixture in the large mixing bowl.
6. Gently toss the salad ingredients together, ensuring that the dressing coats the spinach and other components evenly.
7. Sprinkle the toasted pine nuts over the top of the salad for added crunch and flavor.
8. Taste the salad and adjust seasoning if necessary, adding more salt or pepper to your liking.
9. For best results, allow the salad to sit for a few minutes so the flavors can meld together, but serve it fresh for optimal texture.
10. Transfer to a serving platter or divide among individual plates, and enjoy your Spinach Salad with Olives and Pine Nuts as a refreshing starter or side dish.
Spinach Salad With Olives And Pine Nuts Recipe Equipment Needed
1. Salad spinner or colander
2. Small skillet
3. Large mixing bowl
4. Small bowl
5. Whisk or fork
6. Cutting board
7. Knife
8. Measuring cups and spoons
9. Salad tongs or large spoon and fork
10. Serving platter or individual plates
FAQ
- Q: Can I use any type of olives for this salad?
A: While Kalamata olives are recommended for their rich flavor, you can substitute with other types, like green olives, if desired. - Q: How do I toast pine nuts?
A: Gently toast pine nuts in a dry skillet over medium heat, stirring frequently, until golden brown and fragrant, about 3-5 minutes. - Q: Is there a substitute for feta cheese?
A: Yes, you can use goat cheese or a plant-based cheese alternative for a different flavor or for dietary preferences. - Q: How should I prepare the garlic for the dressing?
A: Mince the garlic finely with a knife or use a garlic press to ensure it’s evenly distributed in the dressing. - Q: Can this salad be made in advance?
A: It’s best to assemble the salad right before serving, but you can prepare and store the dressing and sliced ingredients separately in advance. - Q: What can I add for extra protein?
A: Consider adding grilled chicken, chickpeas, or a boiled egg for additional protein.
Spinach Salad With Olives And Pine Nuts Recipe Substitutions and Variations
- Baby spinach leaves: You can substitute with arugula or mixed salad greens for a different texture and flavor.
- Kalamata olives: Use green olives or black olives if preferred or more easily available.
- Pine nuts: Replace with slivered almonds or chopped walnuts for a similar nutty crunch.
- Feta cheese: Swap with goat cheese or blue cheese for a tangy alternative.
- Red onion: Substitute with shallots or thinly sliced green onions for a milder taste.
Pro Tips
– Dry Spinach Thoroughly: Ensure the spinach leaves are completely dry before assembling the salad. Excess moisture can dilute the dressing and cause the salad to become soggy. A salad spinner is highly effective for this task.
– Enhance Pine Nut Flavor: Consider adding a pinch of salt to the pine nuts while toasting to enhance their flavor, being careful not to over-toast them.
– Infuse Garlic in Dressing: Allow the minced garlic to sit in the olive oil and balsamic vinegar for a few minutes before mixing with the salad. This step will infuse the dressing with a rich garlic flavor.
– Chill the Ingredients: For a refreshing salad, chill the spinach, olives, and feta cheese before assembling. This will help keep the salad crisp and refreshing.
– Customize with Herbs: Add fresh herbs such as basil or mint to the salad for additional flavor complexity. This can enhance the freshness and elevate the taste profile.
Spinach Salad With Olives And Pine Nuts Recipe
My favorite Spinach Salad With Olives And Pine Nuts Recipe
Equipment Needed:
1. Salad spinner or colander
2. Small skillet
3. Large mixing bowl
4. Small bowl
5. Whisk or fork
6. Cutting board
7. Knife
8. Measuring cups and spoons
9. Salad tongs or large spoon and fork
10. Serving platter or individual plates
Ingredients:
- 4 cups fresh baby spinach leaves
- 1/2 cup pitted Kalamata olives, halved
- 1/4 cup pine nuts, lightly toasted
- 1/4 cup crumbled feta cheese
- 1/4 red onion, thinly sliced
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- Salt and freshly ground black pepper, to taste
- 1 clove of garlic, minced
Instructions:
1. Start by rinsing the baby spinach leaves thoroughly under cold water. Drain them and set aside to dry, or use a salad spinner to remove excess water.
2. In a small skillet over medium heat, add the pine nuts. Toast them lightly, stirring frequently, until they are golden brown and fragrant. Remove from heat and let them cool.
3. In a large mixing bowl, combine the baby spinach leaves, halved Kalamata olives, crumbled feta cheese, and thinly sliced red onion.
4. In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, minced garlic, salt, and freshly ground black pepper.
5. Drizzle the dressing over the spinach salad mixture in the large mixing bowl.
6. Gently toss the salad ingredients together, ensuring that the dressing coats the spinach and other components evenly.
7. Sprinkle the toasted pine nuts over the top of the salad for added crunch and flavor.
8. Taste the salad and adjust seasoning if necessary, adding more salt or pepper to your liking.
9. For best results, allow the salad to sit for a few minutes so the flavors can meld together, but serve it fresh for optimal texture.
10. Transfer to a serving platter or divide among individual plates, and enjoy your Spinach Salad with Olives and Pine Nuts as a refreshing starter or side dish.
