Warm Spinach Salad

Warm Spinach Salad With Olives And Sun-Dried Tomatoes

Hello, I’m Keely! I'm a Canadian Registered Dietitian, an avid food and recipe writer, travel bug and nutrition expert. For more information about me, check out my bio here.

While still a student, I worked as a waitress one summer in a small cafe in my hometown in Nova Scotia. I loved the food at that place. I had a great boss, and my co-workers were a barrel of fun to work with, making the time pass quickly.

I used to tease the owner, telling him that I only wanted to work there to steal all his recipes.
This Warm Spinach Salad with Olives and Sun-dried Tomatoes was one of the most popular items on the menu.

I never did get my hands on the original recipe (too many cooks in the kitchen), but this is my version, and I hope you like it.

CAN I MAKE THIS SALAD AHEAD OF TIME?

Nope. This is a dish you need to make and serve immediately. Otherwise, the baby spinach will wilt, and who wants to eat soggy salad?

You could, however, make the homemade croutons and vinaigrette ahead of time.

ANY GREAT TIPS?

Yes, make your own croutons.

You could use the store-bought kind, but I don't recommend it. They aren't nearly as good. If you've never made your own croutons, you haven't lived...really. Let your hair down- be crazy!

HERE'S WHAT YOU'LL NEED

In addition to fresh baby spinach, you will need a small eggplant, a zucchini, sun-dried tomatoes, croutons (homemade are best), and Kalamata olives.

The vinaigrette is just a bit of olive oil, balsamic vinegar, and the best quality Canadian maple syrup you can get your hands on.

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Keely Fraser, PhD.
Registered Dietitian

INGREDIENTS

1 Tbsp olive oil
4 cups baby spinach
1/2 cup of kalamata olives
1 cup zucchini, sliced into half rounds
1 cup eggplant, sliced thinly into quarter rounds
3 sun-dried tomatoes sliced thinly
Homemade croutons

Homemade Croutons
2 slices of crusty whole grain bread, cut into cubes
2 Tbsp olive oil
2 clove garlic, minced
1/4 tsp salt
freshly ground black pepper

Maple Vinaigrette
2 Tbsp Olive Oil
2 Tbsp Balsamic Vinegar
1 Tbsp Maple Syrup

Warm Spinach Salad With Olives And Sun-Dried Tomatoes

Recipe Makes: 4 servings
Prep Time: 10-15 minutes
Difficulty: Easy Peasy

This Warm Spinach Salad is sweet and savory. It's quick, easy to prepare, and the perfect side dish with grilled meat or fish.

Tender leaves of baby spinach piled high with warm zucchini, eggplant, salty olives, and tangy sun-dried tomatoes sautéed in a maple vinaigrette.

INSTRUCTIONS

Preheat the oven to 400F (200 C).
Gently slice the bread into 3/4-inch cubes. Place cubes in a bowl, drizzle with olive oil. Season with salt and fresh ground pepper, and add the garlic. Toss to combine.
Spread croutons evening out over a baking sheet. Bake for 10-12 minutes, tossing every 5 minutes. When done, the croutons should be golden brown on the outside and chewy on the inside.
While the croutons are in the oven, wash and dry the baby spinach. Spread spinach evenly over a serving platter and set aside.
Combine the ingredients for the vinaigrette in a jar with a lid and then set aside until later.
In a large non-stick pan, heat the olive oil over medium-high heat. When the pan is hot, add the eggplant and zucchini. Sauté for 2-3 minutes.
Reduce the heat and add the sun-dried tomatoes and olives to the same pan. Stir to combine ingredients, and continue to cook for 1 minute.
Give the vinaigrette a good shake to combine the ingredients, then drizzle it over everything in the pan. Toss to ensure all ingredients are well coated. Cook for another 30 seconds.
Now you need to work quickly. Add the croutons, and toss until the vinaigrette coats all the ingredients. Remove from the heat and spoon warm ingredients over the baby spinach.
Serve immediately and enjoy!