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warm spinach salad

Warm Spinach Salad with Pine Nuts and Feta

A delicious warm spinach salad with garlic-infused oil, toasted pine nuts, sweet dried cranberries, and creamy feta cheese. Ready in minutes, this nutritious dish works as a side or light meal.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Green Salads
Cuisine: Mediterranean
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 4 cups fresh spinach leaves washed and thoroughly dried
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic minced
  • 1/4 cup pine nuts toasted
  • 2 tablespoons dried cranberries
  • 1/4 cup feta cheese crumbled
  • 1 tablespoon lemon juice freshly squeezed
  • salt and freshly ground black pepper to taste
Optional Additions
  • 1/2 small red onion thinly sliced
  • 1 small avocado diced
  • 8-10 cherry tomatoes halved
  • 1 tablespoon balsamic glaze for drizzling
  • 1/4 teaspoon red pepper flakes for heat

Equipment

  • Large skillet
  • Tongs
  • Cutting board
  • Chef's knife

Method
 

  1. Heat a large skillet over medium heat until warm.
  2. Add olive oil and allow to warm for about 30 seconds until shimmering.
  3. Add minced garlic to the oil and sauté until fragrant, about 30 seconds. Don't let it brown.
  4. Add spinach leaves to the skillet. The pan might seem overfilled, but the leaves will quickly collapse.
  5. Toss gently with tongs until the spinach wilts but still maintains some structure, about 2–3 minutes.
  6. Remove the skillet from heat immediately to prevent overcooking.
  7. Sprinkle the toasted pine nuts, dried cranberries, and crumbled feta cheese over the warm spinach.
  8. Season with fresh lemon juice, salt, and freshly ground black pepper, then mix gently.
  9. Taste and adjust seasoning if necessary.
  10. Transfer immediately to serving plates and enjoy while warm.

Notes

  • For best results, make sure your spinach is completely dry after washing to prevent excess water when cooking.
  • Toast pine nuts in a dry skillet over medium heat for 2-3 minutes until golden and fragrant.
  • This salad is best enjoyed immediately after preparation when the contrast between warm greens and other ingredients is at its peak.
  • For a main dish, add grilled chicken, shrimp, or roasted chickpeas.