Warm salad with spinach, raisins and pine nuts
4 servings
15 minutes
This warm salad of spinach, raisins, and pine nuts is an exquisite combination of flavors and textures inspired by Mediterranean traditions. Tender spinach leaves, lightly sautéed, retain freshness and lightness, while sweet raisins add a pleasant fruity note to the dish. Crispy croutons and nuts provide contrast and richness, creating harmony between soft and crunchy elements. A light garlic aroma and olive oil enhance the natural richness of the ingredients. It is perfect as a standalone dish or as a side to meat and fish. This salad not only delights the palate but is also healthy, enriching the body with vitamins and antioxidants. It is best served immediately after preparation while warm and fragrant.
1
Prepare the ingredients.
2
Pour boiling water over the raisins and let them sit for 10 minutes.
- Raisins: 50 g
3
Remove the tails from the spinach leaves. Wash and let all the water drain.
- Fresh spinach leaves: 500 g
4
Cut the bread into cubes. Fry the cubes in 1 tablespoon of olive oil until golden brown, then transfer to a paper towel to absorb excess fat.
- White bread: 2 pieces
- Olive oil: 3 tablespoons
5
Lightly roast the pine nuts in the same pan. Transfer them to a paper towel.
- Pine nuts: 25 g
6
Drain the water from the raisins and dry them on a paper towel.
7
Finely chop the garlic. Add 2 tablespoons of olive oil to the pan and lightly sauté the garlic.
- Garlic: 2 cloves
- Olive oil: 3 tablespoons
8
Add nuts to the garlic. Mix well.
- Pine nuts: 25 g
9
Immediately add the spinach. Sauté while stirring for about 1 minute. The spinach should become slightly soft. Do not overcook it.
- Fresh spinach leaves: 500 g
10
Transfer the contents of the pan to a plate. Add raisins and mix well, but gently.
- Raisins: 50 g
11
Serve the salad on plates and add croutons. Gently mix and serve immediately.
- White bread: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
