Warm Bean And Spinach Salad With Pine Nuts

In this house, anything that is healthy and quick deserves a round of applause. This warm bean and spinach salad with pine nuts was a hail Mary. Aren’t most unplanned recipes usually the best ones? I’ll be the first to agree with myself this spiced salad filled with protein, fiber, and iron is a dinner side dish that is delicious on its own but equally delicious with chicken, fish, steak- really anything!

The Best Pan To Use

For best results, I like to use a non-stick pan. This recipe originally stemmed from my desire for scallops for lunch. I am always so scared to sear anything in my cast iron skillet after I almost burned down my first apartment in midtown Houston cooking bacon in that heavy pan. I don’t live in the most luxurious of places so I am a little more mindful the power of my vent fan when I use my stove top in general! I love my non stick pans for recipes like this warm bean and spinach salad with pine nuts because the spinach wilts so nicely and doesn’t taste overly sautéed. For the record, my scallops still got a nicely golden brown crust for the perfect added protein to this salad even with my non-stick skillet.

The Combination Of Spices

I enjoy cumin often in a lot of dishes. It instantly bring warmth to the food just like a warm hug. If there is anything to skip in this salad it would be the red pepper flakes. Reduce the heat level by reducing or even leaving out the red pepper flakes and maybe go for some oregano instead for and extra layer of flavor. Warm beans are a blank slate for flavor, so add away! The salad is meant to compliment your main protein of choice for a balanced dinner plate, however, this salad allow for you to taste every flavor in layers. White wine vinegar, or a splash of apple cider vinegar, help brighten the side salad and used to soak in the richness of the seasonings.

Butter Or Olive Oil?

Just like there is a time and place for everything, there is butter or olive oil for everything as well. Olive oil is the first choice. One reason, olive oil doesn’t give an over powering taste like butter would if it were to soak into the spinach. I want my seasonings and nutty pine nuts to shine through. Second, olive oil is best known for its anti-inflammatory properties. When I am not snacking on desserts for every meal, I follow an diet that consist on anti-inflammatory foods. Salmon, blueberries, and olive oil are among the ingredients I incorporate 5-6 days out of the week! For butter, save that for a special topping on your next steak night dinner!

The Pine Nuts

The aromatic pine nuts are what makes for a nutty flavor. They are lightly toasted and really makes a difference than just tossing them in the salad at the very end. It only takes a few seconds to wiggle these tiny, but mighty, pine nuts in olive oil before adding the rest of your ingredients. Walnut, pecan, and almond are great alternatives. Ensure to give them a rough chop before adding them to your heated olive oil in your non-stick pan.

How To Make Warm Bean and Spinach Salad With Pine Nuts

The Best Protein To Serve

Anything you like! This warm bean and spinach salad with pine nuts pairs nicely with any kind of fish for a light dinner or a savory steak for a hearty family dinner. I have had this with juicy roasted chicken and even ground meats tossed with oregano and Italian seasonings. This warm salad is packed with nutrients and meaty beans, you could almost skip the extra protein and make a meal of this one pan winter salad recipe on its own. Enjoy!