Spinach Mediterranean Recipe

Toast pecans

Heat a small dry skillet over medium heat. Add pecan halves and toast, stirring frequently, until fragrant and slightly darker, about 4–5 minutes. Transfer to a plate to cool.

Grill the onion

Slice the red onion into 1/4-inch thick rings and separate into half-rings. Heat a skillet or grill pan over medium-high heat and add 1 tsp olive oil. Add the onion slices in a single layer, season lightly with salt, and cook until softened and charred at the edges, about 3–4 minutes per side. Remove and let cool slightly, then chop into bite-sized pieces if desired.

Assemble salad

Place 6 cups of baby spinach in a large bowl. Scatter the grilled onion pieces, toasted pecans, 1 tablespoon dried currants, and 3 oz crumbled feta over the spinach. Season lightly with coarse salt and freshly ground black pepper, keeping in mind the feta adds saltiness.

In a small bowl or jar, combine 3 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, and the minced garlic. Whisk or shake to combine.

Slowly drizzle in 6 tablespoons extra-virgin olive oil while whisking continuously (or add oil to jar and shake vigorously) until the dressing emulsifies. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, taste and adjust seasoning or sweetness as needed.

If the dressing is too thick, thin with 1–2 teaspoons of warm water and whisk again.

Just before serving, pour about 3–4 tablespoons of the balsamic vinaigrette over the assembled salad (reserve extra dressing for guests). Gently toss to coat the spinach and distribute onions, currants, pecans, and feta evenly.

Divide the salad between 4 plates or bowls. Taste and add more dressing, salt, or pepper if desired. Serve immediately.