Warm Baby Kale & Spinach Salad Recipe
Make Warm Baby Kale & Spinach Salad Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad Base
Toppings
Dressing
Method
Preparation
- 1
Wash the Greens
Thoroughly wash the baby kale and fresh spinach under cold running water. Drain and pat dry with a clean towel.
- 2
Prepare the Toppings
Halve the cherry tomatoes, thinly slice the red onion, and roughly chop the walnuts. Set aside.
Cooking
- 3
Sauté the Greens
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the baby kale and spinach, cooking for about 3-4 minutes until wilted. Remove from heat.
- 4
Toast the Walnuts
In a separate small pan, toast the walnuts over medium-low heat for about 3-5 minutes until fragrant, stirring frequently to prevent burning.
Dressing
- 5
Make the Dressing
In a small bowl, whisk together the remaining olive oil, balsamic vinegar, honey, salt, and black pepper until well combined.
Assembly
- 6
Combine the Salad
In a large mixing bowl, combine the sautéed greens, halved cherry tomatoes, sliced red onion, toasted walnuts, and feta cheese.
- 7
Dress the Salad
Drizzle the dressing over the salad and toss gently to combine all ingredients evenly.
- 8
Serve
Transfer the salad to a serving platter or individual plates and serve warm.
