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Wilted Spinach Salad with Toasted Pepitas

Name: Wilted Spinach Salad with Toasted Pepitas
Prep time: 20

(2 votes, average: 4.00 out of 5)

20 min prep

2 servings

Carrot Icon for Number of Ingredients Size

7 ingredients

This Wilted Spinach Salad is quick, easy, delicious, and great if you have to avoid raw foods because of treatment- the hot oil literally cooks the spinach as you turn the salad in the...

1 pound spinach, washed well (see Ann’s Tips)
1 tablespoon balsamic vinegar
Salt and pepper, to taste
½ cup unsalted pepitas, dry roasted
3 tablespoon extra virgin olive oil
1 shallot, thinly sliced
1 tablespoons cilantro leaves (optional)

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Nutrition Facts

Calories

431 cals

Fat

36 g

Saturated Fat

6 g

Polyunsaturated Fat

9 g

Monounsaturated Fat

20 g

Carbohydrates

20 g

Sugar

5 g

Fiber

8 g

Protein

16 g

Sodium

734 mg

Directions

Carefully strip the tender spinach leaves from their stems. If using baby spinach, use the whole leaf. Pat dry.
Beat the balsamic vinegar and salt together at the bottom of a large ceramic or stainless steel salad bowl. Stir in the cilantro leaves, if using.
Pile the spinach leaves on top of the vinegar without mixing. Sprinkle with the almonds.
Heat the olive oil in a heavy pan over a medium-high heat and gently fry the shallots until they start to caramelize, about 5 to 8 minutes. Pour the shallots and oil in the pan over the spinach and toss quickly, the spinach will wilt slightly. Serve immediately

Chef Tips

To be on the safe side, even if you buy pre-washed spinach, be sure to wash these and all greens well before using for salads.

Pepitas are powerhouses of minerals and vitamins in their own right. They contain calcium, iron, manganese, thiamine, folate, and vitamins A & K. They’re worth getting to know and use.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.