January 20, 2015

Warm Spinach Salad

When I made this warm spinach salad last week, it was gone in a heartbeat. For containing so few ingredients, I couldn't believe how delicious it was. This is another great recipe to have on hand for weeknights when you get home and are so ravenous you'll eat anything in sight. In less than 20 minutes, you can satisfy the hangry (hungry + angry) mess you've become with this healthy dinner.

Warm Spinach Salad


Time: 20 minutes
Serves: 4


  • 1 large bunch fresh spinach
  • 1 small red onion
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons honey - I used MIKE'S HOT HONEY to give it some kick
  • 2 tablespoons red wine vinegar - recommend using less and adding as you make the dressing as it was very heavy on the red wine in my opinion
  • 2 tablespoons dijon mustard
  • 1/4 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 4 oz cheese - I used pecorino as that is what I had on hand, but blue cheese would be good as well


  1. Wash spinach and place in large salad bowl.
  2. Slice onion into thin half-moons and set aside.
  3. For vinaigrette place medium skillet on stove and add oil, honey, vinegar, mustard, salt and pepper and whisk together. Turn heat to medium and add onion and cook until softened but still crunchy (2 - 3 minutes should do the trick).
  4. Pour vinaigrette and onion over salad and toss well. Grate/crumble cheese over top and serve immediately.

All pictures my own.

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