Prepare to revolutionize your salad game with this mouthwatering New Potato and Pecan Spinach Salad that's about to become your new obsession! Imagine a perfect harmony of warm, tender new potatoes, crisp spinach, crunchy toasted pecans, and tangy feta cheese, all brought together with a luxurious balsamic dressing. This isn't just another boring salad – it's a flavor explosion that will transform your perception of healthy eating from mundane to extraordinary!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound new potatoes
- 4 cups fresh spinach
- 1/2 cup pecans, chopped
- 1/4 cup feta cheese
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Wash the new potatoes thoroughly under cool running water, removing any dirt or debris. Pat dry with a clean kitchen towel.
- Cut the new potatoes into bite-sized, uniform pieces, approximately 1-inch cubes to ensure even cooking.
- Place the potato cubes in a large pot of salted water. Bring to a boil over high heat, then reduce to medium-high and cook for 10-12 minutes until potatoes are tender when pierced with a fork.
- Drain the potatoes in a colander and let them cool for 5-7 minutes at room temperature to prevent wilting the spinach.
- While potatoes are cooling, toast the chopped pecans in a dry skillet over medium heat for 3-4 minutes, stirring constantly to prevent burning. Set aside to cool.
- In a large mixing bowl, spread the fresh spinach leaves as a base layer.
- Gently place the slightly warm potato cubes over the spinach, which will help slightly wilt the leaves.
- Sprinkle the toasted pecans and crumbled feta cheese over the potatoes and spinach.
- In a small bowl, whisk together balsamic vinegar, olive oil, salt, and pepper to create the dressing.
- Drizzle the dressing evenly over the salad just before serving.
- Toss the salad gently to combine all ingredients and ensure even coating with the dressing.
- Serve immediately while the potatoes are still slightly warm and the spinach is fresh.
Tips
- Choose small, fresh new potatoes for the best texture and flavor. Look for potatoes that are firm and have smooth, unblemished skin.
- Don't overcook the potatoes! The key is to keep them tender but not mushy. Test with a fork and remove from heat as soon as they're easily pierced.
- Toasting the pecans is crucial – it brings out their rich, nutty flavor. Watch them carefully and stir constantly to prevent burning.
- For the best taste, serve the salad slightly warm. The warm potatoes will gently wilt the spinach and help the flavors meld together.
- If you want to make this ahead of time, keep the dressing separate and add it just before serving to prevent the spinach from becoming soggy.
- Feel free to customize! Add grilled chicken or crispy bacon for extra protein, or swap feta for goat cheese if you prefer.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 22g
Protein: 8g
Fat: 19g
Saturated Fat: 4g
Cholesterol: 15mg
