Spinach salad

Ingredients

• 300 gbaby spinach
• 2tomatoes
• 100 gwhite cheese, cubed
• 2 tablespoons (30 ml)pomegranate seeds
• 100 ml (1 Turkish tea glass)coarsely chopped walnuts
• Juice of 1 orangeorange juice
• 1 teaspoon (5 ml)mustard
• 1 dessert spoon (10 ml)apple cider vinegar
• 3 tablespoons (45 ml)olive oil
• To tastesalt

Instructions

1. 1

   Assemble the salad

   Tear the spinach leaves into large pieces by hand and place them on a serving plate. Add the tomatoes, chopped as you prefer, and the cubed white cheese, then scatter over the pomegranate seeds and walnuts.

2. 2

   Mix the dressing

   Put all the dressing ingredients in a small bowl and whisk well. Drizzle the dressing over the salad and serve.

What is spinach salad?

Spinach salad is a simple dish built around fresh leaves and a mix of toppings, rather than a cooked preparation. The recipe does not specify a particular regional origin; its combination of spinach, cheese, nuts and fruit makes for a bright, contrasting salad.

Here, juicy tomatoes and salty white cheese meet sweet-tart pomegranate and rich walnuts. Orange juice gives the dressing a fruity note, while mustard and vinegar add sharpness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 181 calories, 5g protein, 11g carbs, 14g fat.

The spinach, tomatoes and pomegranate provide most of the carbohydrates, while the olive oil and walnuts contribute much of the fat. White cheese and walnuts provide some protein. For a more balanced plate, serve a portion with chickpeas or another protein-rich accompaniment.

Choosing the ingredients

Spinach: Choose fresh, tender baby leaves and remove any tough stems. Wash them and dry them thoroughly so the dressing clings rather than turning watery.

Toppings: Use a white cheese that holds its shape when cubed, and walnuts chopped roughly enough to keep their crunch. Fresh pomegranate seeds add bursts of tart sweetness.

Mixing the dressing

Citrus base: Whisk the orange juice, mustard and apple cider vinegar together first so the mustard disperses evenly.

Olive oil: Add it with the other ingredients and whisk thoroughly. Taste before dressing the salad, then adjust the salt to suit the cheese.

Keeping the leaves crisp

Dry leaves: After washing, spin or pat the spinach dry; excess water can dilute the dressing and weigh down the leaves.

Dress to serve: Pour the dressing over just before eating. Toss gently if you like, so the leaves and toppings are coated without bruising the spinach.

Balancing the flavours

Salty and sweet: White cheese brings savouriness, while orange and pomegranate provide sweetness and acidity. If your cheese is particularly salty, start with less salt in the dressing.

Crunch: Walnuts add a firm, rich bite against the soft leaves and juicy tomato. Keep them in larger pieces if you want their texture to stand out.

Serving the salad

Serve the salad as soon as it is dressed, either as a side or as part of a larger meal. It pairs well with grilled vegetables, bread or a simple protein dish.

For a more filling plate, add a serving of cooked grains or chickpeas alongside it rather than mixing them into the salad if you want to preserve the original combination.

Recipe notes & tips

• Dry the spinach well after washing to keep the dressing from becoming diluted.
• Cut the tomatoes just before assembling so their juices do not collect on the serving plate.
• Whisk the dressing until the mustard is evenly mixed through.
• Taste the cheese before adding salt, as some white cheeses are already quite salty.
• Scatter the walnuts and pomegranate over the top just before serving for distinct texture.

Variations

• Add cucumber: Slice it thinly for a cooler, crisp addition.
• Use another citrus: Replace the orange juice with lemon juice for a sharper dressing.
• Swap the nuts: Use toasted almonds instead of walnuts for a different crunch.
• Change the cheese: Try crumbled feta in place of the cubed white cheese.
• Make it a meal: Serve with cooked chickpeas for a more substantial salad.

Common mistakes to avoid

• Wet spinach: Excess water thins the dressing; dry the leaves thoroughly before assembling.
• Dressing too early: The leaves can wilt; dress the salad just before serving.
• Too much salt: Salty cheese can make the salad over-seasoned; taste before adding salt.
• Over-whisking by hand: A brief whisk is enough; stop once the oil and other dressing ingredients are well combined.
• Small walnut pieces: Finely chopped nuts lose their crunch; leave them in rough pieces.

How to store

Store undressed salad and dressing separately in covered containers in the refrigerator and use within 1–2 days. Once dressed, it is best eaten straight away, as the spinach will soften; this salad is not suited to reheating.

Frequently asked questions