Middle Eastern · Lunch
Spinach and Spice Salad
Baby spinach tossed with toasted cumin and sumac, warm garlic-lemon dressing, crumbled feta, toasted pine nuts, and pomegranate seeds. Bright, herby, and citrus-forward, this cold salad draws on Levantine spice pantry staples and makes a quick vegetarian starter or light lunch, served with warm pita on the side.
$4
12 minsPrep
3 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
374Calories
11.3gProtein
30.2gFat
20.6gCarbs
8.1gSugar
6.2gFiber
471mgSodium
25mgChol
7.5gSat Fat
1260mgPotassium
262mgCalcium
4.8mgIron
0.3mcgVitamin B12
36mgVitamin C
vegetarian
low-carb
low-calorie
low-cholesterol
high-fiber
mediterranean
hidden-gems
quick-lunch
vegetarian
low-calorie
Instructions
1
Prep
Wash and dry the baby spinach thoroughly, then place it in a wide serving bowl.
2
Toast the ground cumin and sumac in a dry skillet over medium heat for 30 seconds, shaking often, until fragrant and darkened.
3
Toast the pine nuts in the same skillet over medium heat for 2 minutes, stirring often, until golden brown and fragrant.
4
Whisk the garlic, lemon juice, toasted cumin, sumac, olive oil, salt, and pepper in a small bowl until emulsified.
5
Toss the dressing over the spinach until every leaf glistens, working quickly to keep it crisp.
6
Scatter the feta, pine nuts, and pomegranate seeds over the dressed spinach.
7
Plate
Transfer the salad to a single plate, mounding it slightly so toppings stay visible on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g baby spinach
- 2 tsp2 tsp ground cumin
- 2 tsp2 tsp sumac
- 2 clove2 clove garlic
- 2 tbsp2 tbsp lemon juice
- 4 tbsp60ml olive oil
- 2 oz56g feta cheese, crumbled
- 1 oz28g pine nuts
- 3 oz86g pomegranate seeds
- 1/4 tsp1/4 tsp salt
- 2 pinch2 pinch black pepper
