Minty Spinach Salad

Kate

Spinach salads are extremely versatile. You'll love this refreshing light taste of mint, sweetness, and earthy flavors. It's simple and delicious and may be your next favorite salad!

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Prep Time 10

Cook Time 2

Total Time 2

Course Salads

Cuisine Gluten-Free, Low Carb

Servings people

Calories 370 kcal

Equipment

Ingredients

0.7 oz pumpkin seeds
3.5 oz baby spinach leaves
3.5 oz cooked whole beetroot (store-bought is fine), sliced
18 oz petit pois defrosted if using frozen
2.5 oz feta cheese
Small handful fresh mint leaves larger leaves chopped smaller
3 TB olive oil
1 TB red wine vinegar
Sea salt
Freshly ground black pepper

Instructions

Toast the pumpkin seeds in a hot, dry pan until they pop. Set aside.
Divide the spinach between two plates or bowls and arrange equal amounts of the sliced beetroot and petit pois over. Crumble over the feta and scatter over the mint leaves.
Make a quick salad dressing by whisking the oil and vinegar together in a small bowl. Season with salt and freshly ground black pepper.
Drizzle the dressing over the salads and garnish with the toasted pumpkin seeds.

Nutrition

Serving: 1gCalories: 370kcalCarbohydrates: 11gProtein: 11gFat: 33gSaturated Fat: 9gSodium: 590mgFiber: 4gSugar: 5g

Keyword gluten free minty spinach salad, low carb minty spinach salad, minty spinach salad