Other

Fruity spinach and feta salad recipe


  • Recipes
  • Dish type
  • Salad
  • Green salad
  • Spinach salad

A delicious salad, with an abundance of textures and flavours. Serve as a starter or as a side dish.

6 people made this

IngredientsMakes: 6

  • 200g caster sugar
  • 2 tablespoons ground cinnamon
  • 300g cashews
  • 275g frozen raspberries, thawed
  • 125ml red wine vinegar
  • 125ml extra virgin olive oil
  • 3 hearts romaine, chopped
  • 285g fresh baby spinach
  • 3 pears, cored and diced
  • 75g dried cherries
  • 160g feta cheese, crumbled

MethodPrep:20min ›Cook:10min ›Ready in:30min

  1. Line a baking tray with foil. Place the sugar and cinnamon into a saucepan. Melt the sugar over medium heat without stirring. Add the cashews and stir until well coated, then spread out onto the prepared baking tray to cool to room temperature.
  2. Puree the raspberries, vinegar and olive oil until smooth; set aside. Toss together the romaine, spinach, pears, cherries and feta cheese in a large bowl. Toss with half of the raspberry dressing and sprinkle with caramelised cashews. Serve with remaining dressing on the side.

Recently viewed

Reviews & ratingsAverage global rating:(5)

Reviews in English (4)

by CRussell

I took this to a family gathering and everyone loved it! I did add to the dressing a little; it seemed a little too tart so I added some sugar and dijon mustard to taste, a splash more vinegar and some black pepper. The dressing appeared thick at first but thinned out nicely as the berries thawed.-11 May 2009

by St.PaulMom

3 stars as written but with some tweaking, was much tastier and is worth making. First off, way too much cinnamon as listed in the directions. I cut this back to one heaping teaspoon and found that to be plenty. I used salted cashews, as I like the salty/sweet combo. Add a bit less vinegar, and add more if you think it needs it. I also added about 1/4 of a cup of white sugar, as I thought the dressing was waaaaay to tart & tangy with frozen, unsweetend raspberries and also added some salt & pepper and 1/3 of a small onion before I pulsed it all together in the food processor. I drizzled in the olive oil through the hopper and it emulsified nicely. Dried cranerries can be used if you don't have cherries. I also sprinkled the feta on seperately on the serving plates. It was a good salad..worth making again. I think finely shredded swiss cheese would taste good instead of feta, too and my try next time!-19 Jan 2012

by MPEPLIN

The salad was good, but the instructions for candying the nuts are not! I ended up with burnt sugar and a melted spoon. Search this site for a better recipe that includes WATER in the instructions.I used strawberries in place of raspberries. The dressing was quite tasty.-20 May 2012


Spinach Walnut and Feta Salad

I have a reputation in our various circles of friends not only as the resident foodie, but also as the queen of salads. I love bringing salads to potlucks and parties because they’re so simple to make and a really affordable option if you know where to get your ingredients. This spinach salad is my latest favorite. At my birthday party I made it with dried cranberries, today I’m using golden raisins. Whatever dried fruit you use, this dish will probably the first one gone at your next event.

I make a lot of spinach salads in the winter. Spring and summer I bust out the myriad of salad greens we get in our CSA, but in winter, spinach is the freshest choice. I buy a big box of the stuff at Sam’s club for around $3 and it lasts us about three weeks. We don’t limit its use to salads, spinach is also great in green smoothies, pasta and curry.

As I mentioned, you can really use any dried fruit in this salad. Work with what’s on sale or what you have on hand. Even regular raisins are really good. Dried blueberries are amazing, but going to cost a lot more. For the nuts, I recommend sticking with walnuts which pair very nicely with spinach. I bought about five pounds in December when all the baking nuts were on sale. I go nut crazy because the bulk bins for nuts are all half off! You can keep the nuts in your freezer and they’ll last quite a while.

The key to this salad is the various textures. Each bite has velvety leaves of spinach contrasting with crunchy chunky walnuts. The dried fruit is firm but chewy while the feta is chewy yet soft. The dressing is a simple balsamic vinaigrette, my go to dressing since discovering a gallon of pretty good balsamic vinegar at Cash and Carry for only $14. If you’re using a better quality or aged vinegar, taste the dressing before adding sugar, you may not need any. The dressing recipe makes about double of what I actually use, so I just keep it on the counter for another salad later in the week.

You can dress this up by adding fresh fruits like pears or apple, but if you’re making it for a large group on a tight budget, keep it simple!


Potlucks to BBQs and Everything In Between, a Hearty Spinach Salad Recipe for All the Summertime Things!

We have a feeling this spinach salad is going to become our go-to summer salad this year. Why? It’s hearty—easily a filling stand-alone side dish to a simple supper of grilled chicken or fish. It’s full of the summer produce that we want to just bathe in when they’re in season! Juicy, ripe cherry tomatoes that are sweet and bursting and (maybe even) warm and fresh from your own garden. Fresh basil at its peak—plucked just before it goes into the salad if you’ve got some growing in your yard, or maybe fresh from the farmers market. Either way, so fresh, so fragrant, so very SUMMER. Pine nuts are a natural partner for basil—pesto anyone?—and add their own richness and heft. Plus we love their subtle buttery flavor against the salty sharpness of feta cheese. And feta and spinach? Well, they’re a classic salad recipe pairing and one that we happen to just adore.


Spinach and Radish Salad with Feta

What's green and white and red all over? This perfect little side salad.

Is this an exciting recipe? No. This is a pretty and simple salad that can be made in 10 minutes. No massive bits of wisdom or revelation, no tricks of the trade, just an attractive salad you can turn to time and time again.

But even a salad as simple as this is but a boilerplate for whatever you have around, or feel inspired by at the market.

Don’t feel like spinach? Use arugula, or meslun or slivered romaine.

Don’t have feta? Goat cheese is great, as is crumbled cotija or queso freso. Ricotta salata, also super groovy.

Use any radishes you like – if you can find watermelon radishes, use them they are gorgeous, fully living up to their name. A mix makes this simple salad very eye catching.

Use an olive oil you really like here – there are so few ingredients in this salad that the olive oil becomes a starring player.


Recipe: Easy Spinach Salad with Apples, Walnuts, and Feta

I’ll be honest: I don’t often get creative with my salads. If you come over for dinner, I’ll likely be serving a big bowl of greens tossed with a basic vinaigrette. (You could either call me a purist or boring I like to think it’s the former.)

When I want to glam it up without really trying, I simply toss fruit, cheese, and nuts into the mix. This is the kind of salad you make once and never have to look at the recipe again after that. It’s infinitely adaptable and is always welcome on the table, no matter the day or season.

A Simple Formula for a Fast & Fancy Green Salad

This spinach salad is one to memorize. Chopped apple adds tart crunch, toasted walnuts lend heft, feta provides salty intrigue, and it’s all tied together with a quick honey-sweetened apple cider vinaigrette. It’s a salad that pairs well with most main dishes, but could just as easily be enjoyed for lunch on its own if you’re not starving, or topped with chicken if you’re craving more.

What really makes this salad great, though, is how interchangeable the ingredients are. Swap arugula or baby kale for the spinach and slip in whatever seasonal fruit you have on hand in place of the apple, like berries or stone fruit. If you’d rather use pecans or almonds instead of walnuts, go right ahead — and of course, crumbled goat cheese would make a lovely replacement for the feta.


Spinach Berry Salad with Sweet Poppy Seed Dressing

Spring is right around the corner which means potlucks and parties are coming. Fresh salads and bright desserts are always perfect to bring to a party or shower. This Strawberry Spinach Salad with Feta and Poppy Seed Dressing is always a crowd-pleasing popular salad.

The beauty of this Spinach Berry Salad with Sweet Poppy Seed Dressing is the variety of berries — strawberries, raspberries, and blueberries used to keep the flavors interesting. Feta cheese is added for a salty tangy taste. You can use a milder cheese such as grated mozzarella as well. Sliced or slivered almonds are added for crunch. If you want to elevate the salad, you can toss the almonds in some sugar in a pan and caramelize the sugar to make sugared almonds. The thinly sliced red onions give the salad a savory flavor.

The Sweet Poppy Seed Dressing is made with oil, vinegar, sugar, poppy seeds, dried mustard, and salt. Super simple. Super good. You can put this dressing on any type of salad and it will be good but it always pairs so nicely with salads with fruit. The key is to shake, shake, shake before serving as the sugar settles to the bottom of the jar.

You can use all types of vinegar in this poppyseed dressing. If you desire a light-colored dressing, use white vinegar. If you want a sweet tang to your dressing, use apple cider vinegar. If you want to compliment the berries, use a raspberry vinegar. I always pick up some Mountain Town Olive Oil when I visit Park City and the Raspberry or Blackberry Ginger are wonderful in this dressing (not sponsored, just a fan).


Wilted Spinach and Feta Salad with Optional Bacon

Subscribe and get Turkey Schmurkey, my plant-based holiday eCookbook, for FREE!

Do you remember wilted spinach salad? Or is that just something from my childhood?

Spinach dressed in hot bacon drippings and vinegar until it wilts and becomes surprisingly delicious?

I remember. I loved the stuff, but because I assumed the magic was in the bacon, I’ve not given it much thought since becoming a vegetarian many moons ago.

But then, for some reason, thoughts of wilted spinach salad emerged, and I just had to come up with a vegetarian version. As it turns out, the magic isn’t in the bacon grease. In this version, freshly-sauteed red onions and crumbled feta cheese warmed with apple cider vinegar and olive oil help to wilt the spinach. Just a little bit. Just enough.

I slightly adapted this recipe from Bon Appetit, using apple cider vinegar instead of the sherry vinegar they called for, and adding hard-boiled eggs to give it a little more variety of texture and overall heartiness.

And, of course, I topped my resident carnivore’s version with bacon. I mean, it’s plenty magic without, but a little bacon finish (for those who really want it) can never hurt.


Arrange the pecans or walnuts in a dry skillet and place over medium heat. Cook, stirring constantly until the nuts are lightly browned and aromatic.

In a skillet over medium heat, fry the diced bacon until crisp or fry the pancetta until browned.

Transfer to paper towels to drain.

Dice the bacon and set aside.

Arrange spinach leaves on 4 salad plates. Top with diced beets, diced bacon or pancetta, red onion, and pecans or walnuts. If desired, top with cheese.

In a bowl or blender, combine the garlic, salt, pepper, mustard, honey, and balsamic vinegar. Whisk or blend in the olive oil in a steady stream.

Drizzle the dressing over the salad or serve on the side.

Boiled Beets: To boil beets, first start by washing and trimming the beets, leaving about 2 inches of the stem and root ends. Place the beets in a large saucepan and cover with salted water (about 1 teaspoon of salt per quart). Add a few teaspoons of vinegar or lemon juice to the water. Bring the water to a boil over high heat. Cover, reduce the heat to medium-low and continue to cook for about 40 to 60 minutes, depending on the size of the beets.

Roasted Beets: To roast beets, first wash the beets and trim, leaving an inch or two on the stem and root ends. Rub the beets with a little vegetable oil and sprinkle lightly with salt and pepper wrap in foil and bake at 375 F for about 1 to 1 1/2 hours, or until tender. The time varies depending on the size of the beets. You can also roast the beets in the slow cooker.


Watermelon Feta Spinach Salad

I can’t get enough of watermelon right now, maybe it’s the soaring temperatures, but every single morning finds me eating a heaping bowl of freshly cut up watermelon for breakfast. As if that wasn’t enough, somehow watermelon is making it into my smoothies, and now I’m even eating it for dinner!

Watermelon and feta is a great classic combination with the crisp/juiciness offset perfectly by the salty cheese. Picture a bed of greens fresh from the garden, piled high with cubes of sweet watermelon and feta cheese, a slight crunch from the slivered red onions, and it’s all drizzled with a balsamic reduction and good quality olive oil. Did I mention this is really easy to make? I wouldn’t want you to go away thinking this fancy looking salad was too much work! The colors are a treat for the eyes, but it only requires a few ingredients and just minutes to make.

An easy way to cube up watermelon is to cut a slice, and then cut around the inside of the rind before cutting it into cubes. Then you just lift off the round of watermelon rind and you’re left with perfectly cubed watermelon – or not so perfect in my case… I need a better serrated knife.

I like to sliver the red onion by thinly slicing across a round half of an onion, but you could also mince it or use green onion/shallot for a milder flavor.

You can buy reduced balsamic vinegar in the store, but it’s usually pricey and has a few other ingredients thrown in that can be questionable. You can easily make reduced balsamic at home, simply pour an entire bottle of balsamic vinegar in a sauce pan and simmer until it’s reduced to a syrupy texture. This usually takes about 20 minutes (give or take a little) over really low heat, and I set a timer to check throughout the cooking process so I don’t forget about it.


Spinach Salad with Berries and Goat Cheese

Combine first 5 ingredients in a bowl, stirring with a whisk.

Combine berries, onion, and spinach in a bowl. Add oil mixture toss. Top with cheese.

Spinach Salad with Avocado and Orange: Combine 1 1/2 tablespoons fresh lime juice, 4 teaspoons extra-virgin olive oil, 1 tablespoon chopped fresh cilantro, and 1/8 teaspoon kosher salt in a small bowl, stirring with a whisk. Combine 1/2 cup diced peeled ripe avocado, 1/2 cup fresh orange segments, and 1 (5-ounce) package baby spinach in a large bowl. Add olive oil mixture toss to coat. Sprinkle salad with 1/8 teaspoon black pepper. Serves 4 (serving size: about 1 1/2 cups) CALORIES 103 FAT 3g (sat 1g) SODIUM 118mg

Spinach Salad with Bacon, Walnuts, and Blue Cheese: Combine 5 teaspoons extra-virgin olive oil, 1 tablespoon white wine vinegar, 1 teaspoon maple syrup, 1/8 teaspoon kosher salt, and 1/8 teaspoon black pepper in a bowl whisk. Combine 1/4 cup dried cranberries, 2 tablespoons toasted walnuts, 1 (5-ounce) bag baby spinach, and 2 slices cooked crumbled center-cut bacon in a bowl. Add oil mixture toss. Sprinkle with 2 tablespoons blue cheese. Serves 4 (serving size: about 1 1/4 cups) CALORIES 141 FAT 10g (sat 1g) SODIUM 219mg

Spinach Salad with Sugar Snap Peas and Carrot: Combine 4 teaspoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1 teaspoon white wine vinegar, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/8 teaspoon sugar in a small bowl whisk. Combine 1 cup sliced sugar snap peas, 1/2 cup shredded carrot, 1/2 cup sliced radishes, and 1 (5-ounce) package baby spinach in a large bowl. Add olive oil mixture toss to combine. Serves 4 (serving size: about 1 1/4 cups) CALORIES 75 FAT 6g (sat 6g) SODIUM 186mg


Summer Spinach Berry & Feta Salad

Bubbly Berry Sangria Firecracker Pop Prosecco Watermelon Pizza Blueberry Mule Blackberry & Apple Caprese Skewers Summer Spinach Berry & Feta Salad Mojito Fruit Salad Red, White & Blue Charcuterie Board Chocolate Covered Strawberries Easter Dipped Berries Strawberry Shortcake Sheet Cake Strawberry Shortcake Trifle


Watch the video: Σαλάτα με Kale, σπανάκι, παρμεζάνα και dressing με γιαούρτι και λεμόνι (November 2021).