Winter spinach, cherry tomato & red onion salad recipe

  • Serves 4
  • 10 mins to prepare and 25 mins to cook
  • 146 calories / serving
  • Healthy
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Salad with Wholegrain Pesto Croutons (h)

Preheat the oven to 200°C, gas mark 6.

Place the onions, oil and 1tbsp vinegar on a baking tray, toss together and roast for 15 minutes. For the croutons, tear the baguette into bite sized pieces and toss with the pesto until evenly coated. Scatter over the onions and bake for a further 10 minutes until golden.

Meanwhile, mix the spinach, tomatoes and remaining vinegar together, toss in the onion and croutons and serve immediately.

Cook’s tip

Try using sun dried tomato paste instead of pesto or try adding some quartered boiled eggs.

This recipe is from the British Leafy Salads Association, which looks to inspire people to make more of salads. Learn more here:

  • Ingredients

  • 2 large red onions, cut into wedges
  • 1tbsp cold pressed rapeseed oil
  • 2tbsp balsamic vinegar
  • ½ granary baguette
  • 2tbsp pesto
  • 200g spinach
  • 150g cherry tomatoes, halved
  • Energy 610kj 146kcal 7%
  • Fat 7g 9%
  • Saturates 1g 5%
  • Sugars 7g 7%
  • Salt 0.7g 12%

of the reference intake
Carbohydrate 17.5g Protein 5g Fibre 3.9g


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