Baby spinach and roasted tomato salad
Savor a refreshing Baby Spinach and Roasted Tomato Salad featuring sweet cherry tomatoes, crisp green beans, and nutty pine nuts. Tossed in a creamy dressing with sour cream, mayonnaise, and chives, it's perfect for a light lunch or side dish. Easy, healthy, and delicious!
- 14 Apr 2024
- Cook time 15 min
- Prep time 20 min
- 4 Servings
- 9 Ingredients
The Baby Spinach and Roasted Tomato Salad is a fresh and wholesome dish that combines the earthy flavor of spinach with the sweet and tangy taste of roasted cherry tomatoes. Perfect as a light meal or a side dish, this salad is both nutritious and satisfying.
Ingredients:
Instructions:
- Place the cherry tomatoes on a baking sheet lined with parchment paper.
- Drizzle them with a little olive oil and season with a pinch of salt and pepper.
- Roast in the preheated oven for about 15-20 minutes, or until the tomatoes are soft and slightly caramelized. Remove from the oven and let cool.
- While the tomatoes are roasting, bring a pot of salted water to a boil.
- Add the green beans and blanch them for about 2-3 minutes, until they are bright green and tender-crisp.
- Drain the green beans and rinse under cold water to stop the cooking process. Set aside.
- In a dry skillet over medium heat, toast the pine nuts until they are golden brown and fragrant, about 3-4 minutes. Stir frequently to prevent burning.
- Remove from the heat and let cool.
- In a small bowl, mix together the sour cream, mayonnaise, finely chopped chives, and water until well combined.
- Season with salt and pepper to taste.
- In a large salad bowl, combine the baby spinach, blanched green beans, and roasted cherry tomatoes.
- Sprinkle the toasted pine nuts over the salad.
- Drizzle the prepared dressing over the salad and toss gently to combine.
- Transfer the salad to individual serving plates or bowls.
- Serve immediately and enjoy your fresh and healthy Baby Spinach and Roasted Tomato Salad!
Tips:
- Roast the cherry tomatoes at 400°F (200°C) for about 15-20 minutes or until they blister and soften.
- Blanch the green beans for 2-3 minutes in boiling water, then immediately transfer them to an ice bath to maintain their bright color and crispness.
- Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes, stirring frequently until they’re golden and fragrant, to bring out a richer flavor.
- Mix the sour cream, mayonnaise, chives, and water well to create a smooth dressing. Adjust the consistency by adding more water if needed.
- Toss the roasted tomatoes, spinach, green beans, and pine nuts gently with the dressing to ensure even coverage without wilting the spinach.
This Baby Spinach and Roasted Tomato Salad is a delightful blend of textures and flavors. The roasted tomatoes add a unique depth to the fresh spinach, while the green beans, pine nuts, and creamy dressing enhance each bite. Enjoy this versatile dish as a healthy addition to any meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 90 grams |
| Energy | |
| Calories 100kcal | 4% |
| Protein | |
| Protein 2.46g | 2% |
| Carbohydrates | |
| Carbohydrates 4.17g | 1% |
| Fiber 1.45g | 4% |
| Sugar 1.85g | 2% |
| Fat | |
| Fat 8g | 10% |
| Saturated 1.36g | 5% |
| Cholesterol 6mg | - |
| Vitamins | |
| Vitamin A 100ug | 11% |
| Choline 15mg | 3% |
| Vitamin B1 0.07mg | 6% |
| Vitamin B2 0.10mg | 8% |
| Vitamin B3 0.73mg | 5% |
| Vitamin B6 0.10mg | 6% |
| Vitamin B9 40ug | 10% |
| Vitamin B12 0.02ug | 1% |
| Vitamin C 13mg | 15% |
| Vitamin E 1.47mg | 10% |
| Vitamin K 130ug | 106% |
| Minerals | |
| Calcium, Ca 36mg | 3% |
| Copper, Cu 0.15mg | 0% |
| Iron, Fe 0.93mg | 8% |
| Magnesium, Mg 50mg | 12% |
| Phosphorus, P 70mg | 6% |
| Potassium, K 260mg | 8% |
| Selenium, Se 0.54ug | 1% |
| Sodium, Na 60mg | 4% |
| Zinc, Zn 0.70mg | 6% |
| Water | |
| Water 70g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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