Wilted Spinach Salad with Radishes, Feta, & Pistachios for Two
This fast and vegetarian spinach salad is perfect for two people and offers a flavorful twist on traditional leafy greens. The salad blends curly-leaf spinach with a lemony shallot dressing, crunchy radishes, crumbled feta, and toasted pistachios for a vibrant, tangy, and nutty combination.
12-inch strip lemon zest + 2 teaspoons lemon juice
1small shallotminced
1teaspoonsugar
5ouncescurly-leaf spinachstemmed and torn into bite-size pieces
3radishestrimmed and thinly sliced
2tablespoonschopped toasted shelled pistachios
Variation – Wilted Spinach Salad with Cherries, Goat Cheese, and Almonds:
2tablespoonscrumbled goat cheeseinstead of feta
12-inch strip grapefruit zest + 2 teaspoons grapefruit juice (instead of lemon)
2tablespoonsdried cherriesinstead of radishes
2tablespoonschopped toasted sliced almondsinstead of pistachios
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Instructions
Place the feta on a plate and freeze it until it becomes slightly firm, which takes about 15 minutes.
Warm the olive oil with the lemon zest, minced shallot, and sugar in a Dutch oven over medium-low heat. Stir occasionally and cook until the shallot softens, about 2 to 4 minutes. Remove the lemon zest and mix in the lemon juice. Add the spinach, cover, and cook just until the leaves begin to wilt, about 30 seconds.
Move the spinach and dressing into a large bowl. Add the chilled feta, sliced radishes, and toasted pistachios. Gently toss everything together, then season with salt and pepper as desired.
Notes
Curly-leaf spinach holds up best to heat compared to flat-leaf or baby varieties.
Freezing the feta slightly helps it maintain its texture when tossed into the warm salad.
This recipe is flexible: try the variation for a fruitier spin, using cherries and goat cheese instead.
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