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🍽️ Fresh spinach salad with roasted pecans, feta, and cherry tomatoes

455 kcal · 30 min · 4 servings

Ingredients

• 250 g baby spinach
• 200 g cherry tomatoes
• 200 g feta
• 100 g pecans
• 5 tbsp olive oil
• 3 tbsp white balsamic vinegar
• sea salt
• pepper (from the mill)

Instructions

1. 1. Thoroughly wash the spinach under running water.
2. 2. Remove any tough stems or wilted leaves from the spinach.
3. 3. Let the washed spinach drain well in a colander.
4. 4. Also rinse the cherry tomatoes under running water.
5. 5. Cut the washed cherry tomatoes in half.
6. 6. Slice the feta cheese into thin slices.
7. 7. Distribute the drained spinach evenly onto your plates.
8. 8. Place the halved cherry tomatoes next to or on top of the spinach.
9. 9. Distribute the feta slices evenly over the salad.
10. 10. Sprinkle the pecans generously over the entire salad.
11. 11. Put the oil and balsamic vinegar into a small bowl.
12. 12. Whisk the oil and vinegar vigorously with a fork or spoon.
13. 13. Season the dressing mixture with salt to taste.
14. 14. Season the dressing mixture with freshly ground pepper to taste.
15. 15. Drizzle the finished dressing evenly over the plated salads.
16. 16. Serve the salad immediately while fresh.

Nutrition per serving

• kcal: 455
• Protein: 13 g · Fett/Fat: 43 g · Carbs: 5 g