Ready to break out of your salad rut? When you hear ‘feta salad,’ your mind probably jumps to a classic Greek salad. But we’re here to shake things up! This incredible Spinach Salad with Feta and Nutmeg swaps out the expected tomatoes and olives for a warm, aromatic, and utterly surprising flavor combination. The salty feta is mashed into a creamy, tangy dressing with a hint of sherry vinegar, then elevated with a dusting of freshly grated nutmeg. Topped with a cool dollop of yogurt, this salad is a delightful dance of textures and tastes that comes together in just 15 minutes. It’s the perfect quick lunch or elegant side dish that proves simple ingredients can create something truly special.
Ingredients
• 1 tbsp / 15 ml sherry vinegar or freshly squeezed lemon juice
• 2 oz / 57 g feta cheese, crumbled
• 1/4 tsp / 1.25 ml freshly grated nutmeg, plus more for garnish
• 3 tbsp / 45 ml extra virgin olive oil
• 1 lb / 450 g fresh spinach leaves, washed and dried
• 1/2 cup / 120 g plain yogurt
• Salt and freshly ground black pepper, to taste
Instructions
1. Create the Feta Dressing: In a large salad bowl, combine the sherry vinegar and crumbled feta. Use a fork to mash the feta into the vinegar until it forms a coarse paste. Stir in the nutmeg and a generous sprinkle of black pepper. While stirring continuously, slowly drizzle in the extra virgin olive oil until the dressing is emulsified and creamy.
2. Assemble and Serve: Roughly chop the fresh spinach leaves and add them to the bowl with the dressing. Toss well to ensure every leaf is lightly coated. Taste and season with salt if needed (feta is already salty, so you may not need much). Divide the salad among 4 to 6 plates, top each with a dollop of plain yogurt, and finish with a final light dusting of nutmeg before serving immediately.
Nutritional Information
• Serving Size: 1 (of 6)
• Calories: 185 kcal
• Protein: 5g
• Carbohydrates: 4g
• Fat: 17g
• Sodium: 250mg
• Disclaimer: is an estimate and may vary.
Pro Tips
• For a more tender salad, use baby spinach. The leaves are smaller and less tough, meaning you can skip the chopping step entirely.
• To make the dressing extra smooth and creamy, combine the vinegar, feta, nutmeg, pepper, and olive oil in a mini food processor or use an immersion blender.
• Don’t skip the fresh nutmeg! Pre-ground nutmeg loses its potent, aromatic oils quickly. Grating it fresh right before use makes a world of difference in this recipe.
• Try the warm variation: Briefly cook the spinach until just wilted. Squeeze out as much water as possible, roughly chop, and then toss with the dressing for a delicious warm spinach salad.
FAQ
Q: Can I make this spinach feta salad vegan
A: Yes, you can create a delicious vegan version of this salad. Use a high-quality plant-based feta alternative, which will mash into the dressing similarly. For the topping, simply swap the dairy yogurt for a plain, unsweetened dairy-free yogurt, such as one made from soy, almond, or coconut.
Q: How can I add more protein to this vegetarian salad
A: To make this a more substantial and protein-rich meal, consider adding a cup of rinsed chickpeas or white beans. Toasted walnuts, pecans, or slivered almonds would also add both protein and a wonderful crunch that complements the creamy dressing.
Q: How should I store this spinach salad for meal prep
A: For best results, store the creamy feta dressing separately from the spinach. The dressing can be kept in an airtight container in the refrigerator for up to 3 days. Do not dress the spinach until you are ready to serve to prevent the leaves from becoming wilted and soggy.
Q: What can I use instead of sherry vinegar
A: If you don’t have sherry vinegar, freshly squeezed lemon juice is an excellent substitute that provides a bright, tangy flavor. You could also use white wine vinegar or apple cider vinegar as effective alternatives in the feta dressing.
