Looking for a simple, veggie-centric side dish for Thanksgiving that doesn’t require an oven? This Easy Spinach Salad can be thrown together in about 10 minutes and is packed with nutrients. It’s a great everyday side dish to accompany lunch or dinner that’s also special enough for the holiday table.
I know salad isn’t always the most exciting dish on the holiday table, but this Easy Spinach Salad is anything but boring! The baby spinach leaves are lightly dressed in a simple, homemade balsamic dressing and loaded with delicious salad toppings. This easy side salad is a great recipe to have in your back pocket for lunch or dinner, and it’s a perfect way to add some dark leafy greens to your Thanksgiving or Christmas meal.
Why You’ll Love This Simple Spinach Salad
It’s easy to make – People are always fighting for oven space when preparing the holiday meal, so it’s always a good idea to plan for a few side dishes that don’t require any cooking. This spinach salad can be thrown together in under 15 minutes and requires just a few kitchen items to make; no stove is needed!
It’s fresh and flavorful – Don’t get me wrong, I love mashed potatoes and stuffing, but sometimes we need some dark leafy greens to cut the heaviness of the holiday meal. A big spinach salad is a great way to add that freshness.
It’s versatile – This easy spinach salad is great for the upcoming holidays, but it’s also perfect as an everyday salad to accompany lunch or dinner. You can even change the type of vinegar and salad toppings you use.
Why Your Body Will Love This Spinach Salad
Digestion – Spinach is low in carbs and high in fiber, aiding healthy digestion. Fresh spinach contains about 2.2 grams of insoluble fiber per 3.5 ounces. This kind of fiber does not break down while moving through the digestive system, so it can help bulk up your stool and prevent constipation.
Immune Health – Dark leafy greens are high in antioxidants, which are known for helping to reduce inflammation in the body. Excess inflammation can lead to many illnesses, including cancer.
Blood Pressure – Spinach is naturally high in nitrates, compounds made of nitrogen and oxygen atoms that occur naturally inside our bodies. Nitrates are also vasodilators, so they help relax and widen blood vessels. This lowers blood pressure and helps keep our hearts healthy.
Spinach – I like using baby spinach leaves, but regular spinach also works well. Baby spinach is a bit less bitter than fully grown spinach leaves. If you don’t like spinach, you can easily substitute your favorite greens.
Apple – You can use any type of apple you like for this salad. I used Honeycrisp because I like its sweet flavor and nice red color, which really pops in this salad.
Red Onion – If you know me, you know that I add raw red onion to all my salads. To tame the onion flavor, you can rinse the sliced red onion in cold water for a few minutes before adding it to the salad.
Dried Cranberries – I love the taste and texture of dried cranberries. They’re chewy, sweet, and a little tart. Dried cherries or another fruit of choice can also be used.
Pecans – I used candied pecans because I love the sweet flavor and crunch they add. Any kind of nut, salted or candied, will work great.
Dressing – The dressing is really simple. It’s made with oil, balsamic vinegar, tamari (for a nice salty flavor), and spices. You’re more than welcome to use bottled balsamic dressing instead.
How To Make The Best Spinach Salad Recipe
If necessary, thoroughly wash and dry your spinach leaves, then place them in a large mixing bowl.
Add the olive oil, balsamic vinegar, tamari, granulated garlic, dried herbs, and a pinch of salt and pepper. Gently mix everything together until the spinach leaves are coated with the dressing.
Add the dressed spinach leaves to a large serving platter (or just leave them in the bowl if you wish), and then add the sliced apples, red onion, goat cheese, dried cranberries, and pecans.
If serving at a holiday gathering, simply place the salad platter on the table with some serving spoons and enjoy!
Recipe Frequently Asked Questions
This salad is gluten-free.
Make this salad vegan by using a vegan goat cheese substitute or omitting the goat cheese entirely.
Can this spinach salad be made ahead of time? It doesn’t take much time to make, and baby spinach can wilt quickly, so I wouldn’t recommend making it too far in advance. It’s a perfect recipe to throw together and eat immediately.
How long do leftovers last? Once the spinach leaves are dressed, they don’t stay fresh for long since baby spinach leaves aren’t super hearty.
How many servings does this simple spinach salad make? It makes about 2-3 large or 4-5 smaller servings. You can easily make a smaller or larger salad than is featured here.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP.
Looking for a simple, veggie centric, side dish for Thanksgiving that doesn’t require an oven? This Easy Spinach Salad can be thrown together in just about 10 minutes and is packed with nutrients. It’s a great everyday side dish for accompanying lunch or dinner, while also being special enough for the holiday table.
Ingredients
1 (5 oz) container baby spinach leaves
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar, or vinegar of choice
1 teaspoon tamari, or soy sauce
1/2 teaspoon dried herbs, I like to use the Green Goddess blend from Trader Joe’s
1/4 teaspoon granulated garlic
1 small thinly sliced apple, your favorite kind
1/2 cup crumbled goat cheese
1/3 cup dried cranberries
1/3 cup candied pecans, or walnuts
1/4 cup thinly sliced red onion
Salt and black pepper, to taste
Instructions
Thoroughly wash and dry your spinach leaves, if needed, and then place them in a large mixing bowl.
Add in the olive oil, balsamic, tamari, granulated garlic, dried herbs and a pinch of salt and pepper. Gently mix everything together until the spinach leaves are fully coated with the dressing.
Add the dressed spinach leaves to a large serving platter (or just leave them in the bowl if you wish) and then add on the sliced apples, red onion, goat cheese, dried cranberries and pecans.
If serving at a holiday gathering, just place the salad platter on the table with some serving spoons. Salad is best when served immediately after making because baby spinach leaves tend to wilt quickly once they have been mixed with dressing. Enjoy!
Notes
This spinach salad recipe can easily be halved or doubled, depending on how many people you are making it for.
This Cheesy Green Chile Pinto Bean recipe is cozy and flavorful. This delicious bean dish is a great one-pan vegetarian meal that can be enjoyed as a side or main course, with chips or corn tortillas and your favorite toppings. Each serving boasts 26 grams of protein, so you’ll feel satisfied for hours after eating.
Given how much I love beans and cheese, it’s a little surprising that I haven’t already posted a recipe like this one. These Cheesy Green Chile Pinto Beans are quick and easy to throw together while packing in tons of flavor. Enjoy them with tortilla chips or rice for a filling meal that’s high in protein and fiber.
Why You’ll Love These Cheesy Pinto Beans
Minimal Main Ingredients Needed – This recipe uses Pinto beans, canned green chile, and canned tomatoes. Cheese and spices are also needed, but if you have a stocked spice cabinet, it shouldn’t be a problem.
Made in One Pot – This recipe can be made in one pot with an oven-safe skillet. I used an enameled cast iron skillet to cook the bean mixture on the stove and then transferred it to the oven to melt the cheese at the end.
Versatile – I love having these green chile pinto beans on hand because they can be used in many different ways. I like to serve them as a side dish or enjoy them as a main with tortilla chips or corn tortillas. Add your favorite toppings or roll this filling into a burrito with some added rice.
Why Your Body Will Love These Green Chile Pinto Beans
Blood Sugar Regulation – Pinto beans are high in fiber and protein, giving them a low glycemic index. This means they digest slowly and don’t cause blood sugar levels to spike or rise too quickly. This makes pinto beans a healthy choice for people with diabetes who need to control their blood sugar levels more.
Heart Health – Beans contain a significant amount of soluble fiber, which helps decrease cholesterol absorption in the bloodstream. Lowering the “bad” cholesterol in the body can greatly reduce the chances of a stroke or heart attack.
Digestive Health – Beans are also high in insoluble fiber, which helps bulk up the digestive system and prevent constipation. The fiber in beans also acts as a prebiotic that feeds the good bacteria in the large intestine and carries out toxins in the system. Green chile also benefits digestion by increasing the production of gastric juices and improving nutrient absorption.
Cheesy Green Chile Pinto Bean Recipe Ingredients
Pinto Beans – I used three cans of pinto beans that I rinsed and drained. I love pinto beans in this recipe, but you can use any kind of beans you like.
Green Chile – I used two small cans of Hatch green chile. Fresh or frozen green chile is also great if you can get it. I like using the mild kind, but you can use whatever heat level you prefer.
Tomatoes – I used a can of fire-roasted tomatoes. I drained off most of the liquid and diced the tomatoes into pieces similar in size to the green chile (optional). Freshly diced tomatoes work great, too.
Spices – I seasoned these pinto beans with cumin, paprika, smoked paprika, granulated garlic, dried oregano, salt and pepper. If you don’t have these spices on hand, you can buy a packet of chili or fajita seasoning and use a Tablespoon or two.
Onion & Garlic – Fresh onion and garlic create a nice flavor base for this recipe and complement the other ingredients.
Cheese – I used pepper jack cheese because I love its flavor and wanted to add some extra heat. Regular Monterey jack, or even cheddar, also works. If making this dish vegan, use your favorite meltable vegan cheese.
How To Make Cheesy Pinto Beans
Preheat the oven to 425 degrees F. Heat a large (oven-safe) skillet over medium heat and add the diced onion with a pinch of salt. Cook the onion until softened, 3-4 minutes. Add the minced garlic and cook another 1-2 minutes until fragrant.
Add the pinto beans, canned tomatoes, green chile, spices, and salt and pepper. Mix well to combine the ingredients completely. Let the mixture cook until heated and then simmer for about 5 minutes.
Next, add half of the shredded cheese and stir until melted. Evenly sprinkle the remaining half of the cheese on top of the pinto beans and place in the preheated oven until melted, 5-7 minutes.
Remove from the oven and allow to cool for a few minutes before enjoying. Garnish with chopped cilantro and enjoy with tortilla chips or warm corn tortillas
Recipe Frequently Asked Questions
This recipe is already gluten-free.
Make this recipe vegan by using your favorite melty vegan cheese substitute.
Can I use black beans instead of pinto beans? Yes, any kind of beans can easily be subbed into this recipe.
What kind of cheese is best? I like using pepper jack in this recipe because of the heat it adds, but any cheese will do.
How should I enjoy this recipe? There are many ways to enjoy these pinto beans. I like to eat them with chips or warm corn tortillas. You can also make them into burritos or enjoy them as a side to scrambled eggs.
Is this recipe freezer-friendly? Yes, I suggest cooking the bean mixture on the stove, letting it cool completely, and then transferring it to a freezer-friendly container. Add the top layer of cheese, cover and secure, and freeze for up to three months.
How long do leftovers last? Leftovers should last about 4-5 days if stored in an airtight container.
Do you have a question I didn’t answer? Please ask me in the comment section below, and I will respond as soon as possible.
This Cheesy Green Chile Pinto Bean recipe is cozy and flavorful. These delicious beans are a great one pan vegetarian meal that can be enjoyed in many different ways. Serve as a side dish or as the main course, along side chips or corn tortillas, with your favorite toppings. Each serving boasts 26 grams of protein, so you’ll be satisfied for hours after eating.
Ingredients
2 teaspoons olive oil
1/2 medium sized yellow onion, diced
2–3 cloves garlic, minced
3 (15 oz) cans pinto beans, drained and rinsed
1 (14.5 oz) can fire roasted tomatoes, I like to drain the liquid and then dice them up into small pieces
2 (4 oz) cans diced green chile, I used mild
1 1/2 teaspoons cumin
1 teaspoon paprika
1/2 teaspoon granulated garlic
1/4 teaspoon smoked paprika
1/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (8 oz) block pepper jack cheese, grated (divided)
Instructions
Pre-heat oven to 425 degrees F. Heat a large (oven safe*) skillet over medium heat and add the diced onion, with a pinch of salt. Cook onion until softened, 3-4 minutes. Add in the minced garlic and cook another 1-2 minutes, until fragrant.
Add in the pinto beans, canned tomatoes, green chile, spices and salt and pepper. Mix until everything is completely combined and let mixture cook until heated through and starting to simmer, about 5 minutes.
Next, add half of the shredded cheese in and stir until cheese is melted. Evenly sprinkle the remaining half of the cheese on top of the pinto beans and place in the pre-heated oven until cheese is melted, 5-7 minutes.
Remove from the oven and allow to cool for a few minutes before enjoying. Garnish with chopped cilantro and enjoy with tortilla chips or warm corn tortillas
Notes
*If you don’t have an oven safe skillet, you can cook the mixture in a regular skillet and then transfer it to an oven safe dish to finish cooking.
You could also place a lid on the pan once you’ve sprinkled the top layer of cheese on and let it sit for a few minutes to hopefully melt the cheese, rather than placing the entire pan in the oven.
Prep Time: 15 mins
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