Wilted Spinach Salad with Pickled Shallots
Elevate your salad game with this irresistible Wilted Spinach Salad with Pickled Shallots, a perfect blend of vibrant flavors and nourishing ingredients. Fresh spinach leaves are gently wilted in garlicky olive oil, creating a tender yet hearty base, while tangy pickled shallots add a delightful zip. The quick-pickling process infuses the shallots with a bold flavor in just minutes, making them the star of this dish. Optional toppings like toasted walnuts bring a satisfying crunch, and creamy crumbled feta cheese provides a luscious contrast. Ideal as a light main or a unique side dish, this salad is ready in just 20 minutes and best served warm or at room temperature. It’s a perfect choice for weeknight dinners or an impressive addition to a dinner party spread! Keywords: wilted spinach salad, pickled shallots, quick salad recipe, warm salad, spinach side dish.
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Recipe Information
Ingredients
- 8 cups Fresh spinach leaves
- 2 medium Shallots
- 0.25 cups Red wine vinegar
- 1 teaspoons Granulated sugar
- 1 teaspoons Salt
- 3 tablespoons Olive oil
- 2 cloves Garlic
- 0.5 teaspoons Black pepper
- 0.25 cups Walnuts (optional)
- 0.25 cups Feta cheese (optional)
Instructions
Peel and thinly slice the shallots into rings or half-moons and place them in a small bowl.
In a saucepan, combine the red wine vinegar, granulated sugar, and 0.5 teaspoons of salt. Bring the mixture to a gentle simmer over medium heat, stirring to dissolve the sugar.
Pour the hot vinegar mixture over the sliced shallots, ensuring they are submerged. Let them sit for at least 10 minutes while you prepare the rest of the salad.
In a large skillet, toast the walnuts (if using) over medium heat for 2-3 minutes, stirring frequently to prevent burning. Remove and set aside.
In the same skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 30 seconds to 1 minute until fragrant, being careful not to let it brown.
Add the fresh spinach leaves to the skillet in batches, tossing gently with tongs until just wilted, about 1-2 minutes per batch. Remove from heat and transfer the wilted spinach to a serving bowl.
Drain the pickled shallots and scatter them over the wilted spinach.
Sprinkle the toasted walnuts and crumbled feta cheese (if using) over the salad.
Season with the remaining salt and freshly ground black pepper to taste. Toss lightly to combine.
Serve the salad warm or at room temperature and enjoy!
Nutrition Facts
Calories |
857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.0 g | 95% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 3177 mg | 138% | |
| Total Carbohydrate | 32.2 g | 12% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 12.9 g | ||
| Protein | 20.2 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 537 mg | 41% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1406 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
