Sautéed Baby Spinach and Feta Salad with Toasted Walnuts

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A warm, lightly sautéed baby spinach salad tossed with crumbled feta and crunchy toasted walnuts, dressed in a tangy lemon vinaigrette. This mediterranean-inspired salads (vegetarian) ready in about 20 minutes pairs baby spinach, extra virgin olive oil, garlic cloves, minced 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 180 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: 10 min Serves 4 Mediterranean cuisine 180 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and sauté gently for 1 minute until fragrant but not browned.
  2. Step 2: Add 6 cups of baby spinach to the skillet and toss with the garlic oil, cooking for 2-3 minutes until just wilted and glossy, then remove from heat.
  3. Step 3: In a small dry pan, toast 1/3 cup chopped walnuts over medium heat for 3-4 minutes until golden and fragrant, stirring frequently to prevent burning.
  4. Step 4: In a small bowl, whisk together 2 tablespoons lemon juice, 1 teaspoon honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to create a bright vinaigrette.
  5. Step 5: Transfer the wilted spinach to a serving bowl, drizzle with the lemon vinaigrette, sprinkle 1/2 cup crumbled feta and the toasted walnuts on top, and gently toss to combine before serving.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Sautéed Baby Spinach and Feta Salad with Toasted Walnuts take to make?

Total time is about 20 minutes (10 min prep + 10 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 Sautéed Baby Spinach and Feta Salad with Toasted Walnuts?

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 Sautéed Baby Spinach and Feta Salad with Toasted Walnuts?

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 Sautéed Baby Spinach and Feta Salad with Toasted Walnuts 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 Sautéed Baby Spinach and Feta Salad with Toasted Walnuts 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.

Related recipes