Fresh Spinach Salad

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Fresh spinach leaves

This is a spinach recipe which involves everything fresh. There’s quite a bit of preparation involved in this recipe which needs advanced preparation. The salad can be done at the last moment, though.

This is a recipe which can be enjoyed as a summer dish. Follow these easy procedures for your delectable fresh spinach recipe.

Preparation Time: 20
Cooking Time: Beetroot – 40 minutes, Peas – 5 minutes, Almonds – 2 minutes
Yields: 4-8 servings, depending whether it will be eaten as a side dish or main dish.


  • English cucumber – ¼ piece
  • Peas – 1 cup
  • Almonds – 120 g (4 oz), flaked
  • Feta cheese – 120 g (4 oz), cubed
  • Baby or cherry tomatoes – 120g (4 oz)
  • Beetroots – 6 medium
  • Spinach leaves – 250 g (8 oz)

Salad dressing

• Olive oil – 3 tbsp
• Balsamic vinegar – 1 tbsp
• Dijon mustard – 1 tsp


  1. Pre-heat oven to 400 degrees F. Peel beetroots and then cut them into quarters. Drizzle a bit of oil over them. Put them on the roasting tray. Allow 30-40 minutes of roasting time or until everything’s cooked thoroughly. Set aside to cool.
  2. Wash the spinach leaves well. Transfer them on a large platter or bowl.
  3. Heat oil in a medium-sized pan. Put the almonds and toast for about 1-2 minutes until they become brown. Be careful not to burn them. Immediately remove from the pan and transfer on a plate. Set aside to cool.
  4. Cook the peas and then drain. Set aside to cool.
  5. Peel the cucumber and remove the seeds. Cut it into cubes.
  6. To make the dressing, mix Dijon mustard, balsamic vinegar and olive oil in a medium-sized bowl. Pour over the salad. Toss well to coat.
  7. Sprinkle the cucumber, peas, feta cheese, tomatoes, beetroots and finally, the almonds.


  1. This fresh spinach recipe can be eaten as a main course. You can also include thin slices of seared lamb, seared beef or smoked ham if you want.
  2. You can also add 1 cup of butternut (roasted) and toasted walnuts or pecans.

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