Forget everything you thought you knew about salads! This isn’t your average bowl of cold greens. We’re talking about a cozy, comforting, and incredibly flavorful Warm Spinach Salad that eats like a full meal. Tender baby spinach gets gently wilted by a warm, savory dressing made right in the pan with crispy pan-fried potatoes, sweet red onions, and a briny pop from Kalamata olives. It’s the perfect bridge between a light salad and a hearty main course, ready in under 30 minutes. Let’s get cooking!
Ingredients
• 1 pound / 450g fresh baby spinach
• 1/4 cup / 60ml extra-virgin olive oil
• 1 pound / 450g small red potatoes, cut into 1/2-inch / 1.25cm slices, parboiled
• 1 medium red onion, halved and thinly sliced
• 20 Kalamata olives, pitted
• 1 tablespoon / 15ml balsamic vinegar
• Sea salt and freshly ground black pepper, to taste
Instructions
1. Place the baby spinach in a large, heat-proof mixing bowl and set aside.
2. Heat the olive oil in a large skillet over high heat. Add the parboiled potato slices and sliced red onions.
3. Cook, stirring occasionally, until the potatoes and onions are lightly browned and crispy, about 5 minutes.
4. Remove the skillet from the heat. Immediately stir in the pitted olives, balsamic vinegar, salt, and pepper.
5. Pour the hot potato mixture and all the pan drippings directly over the spinach. Invert the skillet over the bowl to trap the steam for 1 minute, allowing the spinach to gently wilt.
6. Toss everything together gently, divide onto 4 plates, arranging the potatoes and onions on top, and serve immediately while warm.
Nutritional Information
• Serves: 4
• Serving Size: 1 cup
• Calories: 238
• Fat: 14g
• Carbohydrates: 25g
• Protein: 6g
• Fiber: 5g
• Sugar: 3g
• Sodium: 97mg
• Note: is an estimate and may vary.
Pro Tips
• for Success
• For a more substantial meal, top the salad with a fried or poached egg, or toss in a can of drained and rinsed chickpeas with the potatoes.
• Crumble some feta or goat cheese over the finished salad for a creamy, tangy contrast to the warm vegetables.
• Parboiling the potatoes is key. It ensures they are tender on the inside and allows them to get perfectly crispy and brown on the outside without burning.
• Don’t overcrowd the pan when browning the potatoes and onions. Use a large skillet and work in batches if necessary to ensure they get crispy, not steamed.
FAQ
Q: How can I add more plant-based protein to this salad
A: To make this a more protein-rich vegetarian meal, toss in a can of rinsed chickpeas or lentils with the potatoes during the last minute of cooking. You can also top the finished salad with pan-fried tofu, tempeh, or a sprinkle of toasted hemp seeds for a satisfying boost.
Q: Is this warm spinach salad recipe vegan
A: Yes, this recipe is naturally vegan as written. It uses only plant-based ingredients. If you follow the pro-tip to add cheese for a creamy element, be sure to use a plant-based feta or goat cheese alternative to keep the dish fully vegan.
Q: Can I use a different type of potato
A: Absolutely. While red potatoes hold their shape well, you can substitute them with Yukon Gold or any other waxy potato. You could even use sweet potatoes for a different flavor profile, but be mindful that they may cook faster and have a softer texture.
Q: Can I meal prep this warm spinach salad
A: This salad is best enjoyed immediately to get the perfect wilt. However, you can prep the components to save time. Parboil and slice the potatoes, and slice the onion. Store them in an airtight container in the fridge for up to 2 days. When you’re ready to eat, simply pan-fry them and pour over the fresh spinach.
