A warm spinach salad with rich, Tuscan flavors.

There are some salads that seem more decadent than others. Tuscan Spinach Salad is one of those salads. Warm spinach and radicchio topped with gorgonzola cheese, garlic, yellow onions, and toasted walnuts will have your taste buds singing with every bite.

Pair this salad with Pasta Alla Norma for a truly delightful dinner that’ll have you thinking you’re in the Italian countryside.

Tuscan Spinach Salad

Tuscan Spinach Salad

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Tuscan Spinach Salad
Tuscan Spinach Salad
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Salads
Cuisine Gluten-Free, Vegetarian
Prep Time 5 minutes
Cook Time 20 minutes
Servings
people
Ingredients
  • 1 small head radicchio (about 8 oz)
  • 3 tbsp olive oil
  • 1 large onion yellow, halved lengthwise and thinly sliced crosswise
  • 3 cloves garlic finely minced
  • 12 oz baby spinach
  • pinch salt and pepper (use sea salt and freshly ground black pepper)
  • 1/2 cup walnuts toasted, chopped
  • 1/4 cup gorgonzola cheese
Course Salads
Cuisine Gluten-Free, Vegetarian
Prep Time 5 minutes
Cook Time 20 minutes
Servings
people
Ingredients
  • 1 small head radicchio (about 8 oz)
  • 3 tbsp olive oil
  • 1 large onion yellow, halved lengthwise and thinly sliced crosswise
  • 3 cloves garlic finely minced
  • 12 oz baby spinach
  • pinch salt and pepper (use sea salt and freshly ground black pepper)
  • 1/2 cup walnuts toasted, chopped
  • 1/4 cup gorgonzola cheese
Tuscan Spinach Salad
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Cut the radicchio in half through the stem end and cut out the core. Slice the leaves crosswise into a 1/4-inch julienne; you should have about 2-1/2 cups.
  2. Place the oil in a large skillet and heat over medium heat. Add the onion and cook, stirring frequently, until the onion is soft and tender and has begun to color lightly, 10 to 15 minutes. Add the garlic and cook, stirring constantly, until fragrant, 1 to 2 minutes.
  3. Add the radicchio and spinach to the skillet and increase the heat to medium-high. Cook, stirring frequently, until the mixture wilts, then remove the pan from the heat immediately. Season to taste with salt and pepper. Transfer the mixture to a platter and top with the walnuts and Gorgonzola. Serve hot.
Recipe Notes

 

Enjoy!

Tuscan Spinach Salad

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