Warm spinach salad with eggs and pecans
A salad that's perfect for any meal, any time of day.
Who says salad has to be cold? I love this particular spinach salad as it's not only great for lunch or dinner, but also brunch. It's also great with poached eggs.
Another benefit of this salad is that it is both filling and healthy. What else do you need? If you wanted to mix it up a bit, sauteed mushrooms or roasted garlic could be a great addition.
- 1/2 cup pecans
- 1 red onion, thinly sliced
- 3 hard-boiled eggs
- 12 ounces spinach
- Olive oil
Preheat the oven to 350° F.
Lay out the pecans on a parchment lined baking sheet. Place in the oven and roast until golden and fragrant, about 10 minutes.
In a deep saute pan, add some oil and warm it over a medium heat. Add in the spinach. Cook the spinach until it just wilts. Transfer to a mixing bowl.
Adding more oil to the pan, saute the onions until they are golden brown.
Add the onions to a mixing bowl along with the pecans. Toss and salt and pepper to taste.
Peel the eggs and cut them into quarters.
Transfer the spinach mix to a serving bowl, and top with the eggs. Enjoy!