Baby Spinach and Watermelon Salad with Feta and Pistachios
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 383
- Total Fat
- 33
- Saturated Fat
- 9
- Carbohydrates
- 14
- Dietary Fiber
- 3
- Sugar
- 9
- Protein
- 10
- Cholesterol
- 33
- Sodium
- 434
- Total: 10 min
- Active: 10 min
Ingredients
Oregano Vinaigrette:
1/3 cup olive oil
1/4 cup red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1 teaspoon dried oregano
Kosher salt and freshly cracked black pepper
Salad:
1 cup crumbled feta
1/2 cup toasted pistachios, roughly chopped
8 cups baby spinach
2 cups cubed watermelon
Directions
- For the oregano vinaigrette: In a medium bowl, whisk together the olive oil, vinegar, Dijon, honey, dried oregano and some salt and pepper to combine.
- For the salad: Set aside 2 tablespoons each of the feta and pistachios for serving, then add the remaining feta and pistachios to a large bowl. Add the spinach and watermelon, drizzle over the dressing and toss to coat. Transfer to a serving bowl and garnish with the reserved feta and pistachios.