Saltbush and Spinach Salad with Roasted Beetroot and Feta

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant salad combining native saltbush leaves with roasted beetroot, fresh spinach, and creamy feta for a balanced Australian-inspired vegetarian dish. This australian-inspired salads (vegetarian) ready in about 40 minutes pairs roughly chopped fresh saltbush leaves, baby spinach, olive oil into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 Australian cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 2 medium peeled and cubed beetroot with 1 tbsp olive oil and a pinch of salt. Spread on a baking sheet and roast for 25-30 minutes until tender and edges caramelize.
  2. Step 2: In a large salad bowl, combine 1 cup roughly chopped fresh saltbush leaves and 3 cups baby spinach.
  3. Step 3: Add the roasted beetroot to the greens along with 1/2 cup crumbled feta cheese and 1/4 cup chopped toasted walnuts.
  4. Step 4: Whisk together 2 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
  5. Step 5: Drizzle the dressing over the salad and toss gently to combine just before serving for fresh, earthy flavors.

Equipment for this recipe

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Frequently asked questions

How long does Saltbush and Spinach Salad with Roasted Beetroot and Feta take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Saltbush and Spinach Salad with Roasted Beetroot and Feta?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep baby spinach from drying out.

Can I substitute ingredients in Saltbush and Spinach Salad with Roasted Beetroot and Feta?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Saltbush and Spinach Salad with Roasted Beetroot and Feta for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Saltbush and Spinach Salad with Roasted Beetroot and Feta vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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