Wilted Spinach Salad

This wilted spinach salad bathes baby spinach, cannellini beans, and quick-pickled onions in a warm Dijon vinaigrette. This protein and nutrition-packed warm spinach salad is finished with crunchy walnuts and tangy goat cheese—for a filling, healthy spinach recipe that’s main-meal worthy.

In this spinach salad recipe, I wanted to capture the springtime sweetness of spinach and pair it with big, robust flavors like walnuts, Dijon mustard, goat cheese, and pickled onion to create a wilted spinach salad to rival all others.

I skip the bacon dressing common in other spinach salad recipes and instead use olive oil, honey, Dijon mustard, garlic, and a few essential spices for a vibrant and robust dressing with a Mediterranean twist. Heating the vinaigrette ‘wakes up’ and elevates the flavors, which is poured over the spinach while it’s still warm, wilting the spinach without reducing it or making it watery. A dose of creamy cannellini beans soaks up the flavors from the vinaigrette like a sponge!

I serve the wilted spinach and beans with tangy quick-pickled red onions for balance, toasted walnuts for crunch and subtle bitterness, rich and creamy goat cheese, and a sprinkle of fresh chopped tarragon. It’s a boldly seasoned and textural delight of a salad generally requiring a second helping!

Wilted Spinach Salad Ingredients

The lemony beans were inspired by my obsession with the combination of cannellini beans, garlic, and lemon since watching Nigella Lawson make white bean mash many years ago. The addictive combo is a match made in heaven! 

For the Dressing and the Pickled Onions:

• Red onion is quick-pickled to soften its bite but still retain the crispness (due to the short pickling time).
• Tarragon infuses the pickled onions with a sweet, herbal, licorice-like flavor and garnishes the finished salad.
• Reserved pickling liquid infuses the onion and tarragon flavor into the dressing.
• Apple cider vinegar adds a sour tang and some sweetness.
• Dijon mustard brings creaminess and subtle heat to the dressing.
• Honey rounds off the acidity with its sweetness. Use a high-quality honey with a delicate flavor, like our Greek Alfa Honey.
• Red pepper flakes add a punchiness and subtle spice, which works well with the creamy beans and sweet spinach. 
• Extra-virgin olive oil is the base of the dressing. Use a high-quality extra virgin variety, like our buttery Arbequina. 
• Garlic cloves marry the savory spinach and creamy beans.
• Baby spinach is warmed with the dressing, removing the rawness and softening the subtle bitterness. 
• Cannellini beans are rich in protein, bringing sustenance and creamy deliciousness to the salad. 
• Lemon zest is the perfect accompaniment to the cannellini beans, bringing zestiness to the creaminess. 
• Goat cheese brings richness and creaminess. Simply leave it off for a dairy-free version, or for a low-lactose version, replace with freshly shaved Parmesan. 
• Walnut halves and pieces bring a subtle bitterness and crunch to the party! 
• Kosher salt and freshly cracked black pepper.

How to Make Wilted Spinach Salad

The pickled onions need about 30 minutes to soften, so we’ll start there—and feel free to make them up to 6 days ahead, and use as needed. Store them in the pickling liquid in a clean jar in the fridge. They are delicious in sandwiches, salads, pita wraps, or with a cheese board. When it comes to the vinaigrette, wait to warm it and dress the spinach until you’re ready to serve. Here are the steps:

Get Your Ingredients Ready

• Make the quick-pickled onions. To a jar with a lid, add 1/2 thinly sliced red onion, 3 tablespoons apple cider vinegar, 1 tablespoon honey, 2 tablespoons finely chopped fresh tarragon leaves, and 3 tablespoons of water. Season with 1/2 teaspoon salt, cover, and vigorously shake well. Set aside to let the flavors meld for 30 minutes, shaking every 10 minutes. Reserve 2 tablespoons of pickling liquid for the dressing, then drain the onions and set aside. 
• Meanwhile, toast the nuts. In a dry medium skillet over medium heat, add 3/4 cup shelled walnut pieces. Cook, stirring occasionally, until the nuts are lightly toasted, about 6 minutes, then transfer to a plate to cool. 
• Make the dressing. In a small bowl, whisk together 1 1/2 tablespoons Dijon mustard, 2 teaspoons honey, 1/2 teaspoon red pepper flakes, 2 tablespoons of reserved pickling liquid, 2 tablespoons apple cider vinegar, and 1/2 teaspoon salt and 1/2 teaspoon black pepper. Set the bowl near the stovetop. 
• Ready the spinach. In a large bowl, add 10 ounces baby spinach. Have some cling wrap close by (or a tight-fitting lid for the bowl).

Wilt the Spinach

• Warm the dressing. Give the skillet you used to toast the walnuts a quick wipe with a paper towel if there’s any residue. Return it to medium heat and warm 1/3 cup olive oil until shimmering. Add 2 minced garlic cloves and stir continuously until fragrant, 1 to 2 minutes. Over the heat, vigorously whisk in the dressing mixture until emulsified. Whisk continuously until the dressing is hot and bubbling at the edges. 
• Wilt the spinach. Remove from heat and pour the dressing over the spinach, keeping about 2 tablespoons in the skillet. Immediately cover the bowl well with plastic wrap or a lid. Give the bowl a shake to toss the spinach in the dressing. Set the covered bowl aside to allow the dressing to warm the spinach.
• Warm the cannellini beans. Add the beans to the remaining dressing in the skillet over medium heat and carefully stir occasionally (making sure you do not mash up the beans) until the beans are hot, about 2 minutes. Turn off the heat and quickly stir in the zest of 1 lemon, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Immediately add to the bowl with the spinach (do not stir) and quickly cover with plastic wrap to help retain the heat, giving the bowl a shake to toss the beans and spinach. Allow to sit for 3 minutes.

Finish and Serve

• Assemble and serve the salad. Transfer the spinach and cannellini beans to a serving platter or salad bowl, layering them with the pickled red onions and 4 ounces of crumbled goat cheese. Top the warm spinach salad with the toasted walnuts and 1/2 tablespoon finely chopped tarragon. Serve immediately.

Warm Spinach Salad Variations

This spinach salad recipe is easy to adapt to your own tastes. Swap out some ingredients to use what’s available in your fridge, pantry, or store. Here are some ideas for alternatives and substitutes:

• Red onion: Shallots or sweet Vidalia onions. Thinly slice enough for 3/4 cup.
• Apple cider vinegar: Red wine vinegar or Champagne vinegar.
• Walnuts: Any toasted nut of your choice, like pecans or almonds. 
• Dijon mustard: Use any mustard of your choice, although I don’t recommend English mustard as it is very spicy! 
• Red pepper flakes: Aleppo pepper–learn all about Aleppo pepper in our guide, What is Aleppo Pepper and How to Use It, and try it at our shop. 
• Baby spinach: Baby kale.
• Cannellini beans: Any canned white bean or chickpeas.
• Goat cheese: Feta crumbles are a perfect substitute. For a dairy-free version, simply leave out the cheese. For a low-lactose version, replace with freshly shaved Parmesan. 
• Tarragon: Dried tarragon. Add 1 teaspoon of dried tarragon to the pickling liquid, and 1/2 teaspoon dried tarragon to the dressing. 

What to Serve with Warm Spinach Salad

Spinach is a Mediterranean favorite. You only have to look at Greek Spanakopita, Turkish Gözleme or the much-loved Middle Eastern Fatayer to see just a few ways this leafy green is enjoyed.

Similar to the previously mentioned dishes, this wilted spinach salad can hold its own for lunch, or a perfect vegetarian appetizer—but also goes well served alongside Grilled Skirt Steak, or any comforting dish, such as Lentil Stew. A crisp, cold glass of Chablis would go exceptionally well with this salad.

Spinach Salads to Try Next

• Strawberry Spinach Salad
• Loaded Spinach Tortellini Salad
• Greek Style Chicken Spinach Salad with Dried Figs and Feta