Spinach and Walnut Salad
6 servings
10 minutes
Spinach and walnut salad is an exquisite dish of European cuisine that combines the tenderness of spinach with the crunchy texture of nuts. Its roots can be traced back to Mediterranean traditions where greens and nuts have long been the basis of nutritious dishes. This salad has a rich flavor: walnut paste with cilantro, parsley, and spices adds a spicy depth, while pomegranate seeds provide a fresh tartness. It is ideal as a light appetizer or an accompaniment to main dishes. Served chilled, it enhances the contrast of textures and aromas. Due to its simplicity in preparation and rich flavor profile, it can adorn a festive table or serve as a healthy snack on weekdays.
1
Bring salted water to a boil in a large pot. Add spinach and sauté for about 1 minute until cooked. Using a slotted spoon, transfer the spinach to a large bowl of ice water; drain in a colander, let the water drain, and squeeze well. Transfer to a food processor and puree until almost smooth for 1-2 minutes; transfer to a bowl.
- Coarse salt: to taste
- Roasted walnuts: 130 g
- Chopped cilantro (coriander leaf): to taste
- Chopped parsley: to taste
- Hot paprika: 1 teaspoon
- Turmeric: to taste
- Fenugreek: to taste
- Olive oil: 3 tablespoons
- Wine vinegar: 2 tablespoons
- Garlic: 2 cloves
- Onion: 1 head
- Coarse salt: to taste
- Ground black pepper: to taste
2
In a food processor, combine walnuts, cilantro, parsley, paprika, turmeric, fenugreek, oil, vinegar, garlic, onion, salt and pepper; puree until completely smooth. Mix spinach puree with walnut puree; transfer to a serving bowl and garnish with pomegranate seeds.
- Roasted walnuts: 130 g
- Chopped cilantro (coriander leaf): to taste
- Chopped parsley: to taste
- Hot paprika: 1 teaspoon
- Turmeric: to taste
- Fenugreek: to taste
- Olive oil: 3 tablespoons
- Wine vinegar: 2 tablespoons
- Garlic: 2 cloves
- Onion: 1 head
- Pomegranate seeds (arils): to taste
