Posts tagged with Spinach

Meatless Monday recipe of the week: White Bean and Spinach Salad

It’s getting warmer and spring’s (supposedly) on the way. So, why not get in the mood for those yummy spring greens that are just now germinating?

Using canned beans, this White Bean and Spinach Salad is a quick and hearty-but-not-heavy weeknight meal. Perfect for a Monday, don’t you think? Plus, it takes ingredients that you might even have on hand. Score!

White Bean and Spinach Salad

3 cups cooked no-salt-added cannellini beans (from 2 (15-ounce) cans beans, drained and rinsed)

1 small red onion, quartered and thinly sliced

4 cups tightly packed fresh spinach leaves (about 1/4 pound), tough stems removed

2 1/2 tablespoons Dijon mustard

2 1/2 tablespoons apple cider vinegar

1 teaspoon Italian seasoning

In a large mixing bowl combine beans and onion. Slice spinach into thin ribbons and add to the beans.

In a separate small bowl, whisk together mustard, vinegar and Italian seasoning. Pour dressing over the bean mixture and stir to combine all ingredients. Serve immediately or chill until ready to use. Serves 4 to 6.

— Recipe from


Meatless Monday recipe of the week: Butternut Squash, Spinach and Panettone Salad

Eating meatless doesn’t have to mean the same-old-same-old all the time. In fact, it offers the perfect excuse to make a seasonal delight. This weeks specific delight combines season specialties butternut squash and panettone bread for a tasty and filling salad. If you can’t find panettone, or want to make this when the thick bread isn’t seasonal, try making it with brioche or thick walnut-raisin bread instead.

Butternut Squash, Spinach and Panettone Salad

4 shallots, thinly sliced

1 (2 1/2-pound) butternut squash, peeled, seeded and cut into (3/4-inch) cubes

2 tablespoons extra-virgin olive oil, divided

Fine sea salt and freshly ground black pepper

4 cups lightly packed (3/4-inch) cubed panettone

3 tablespoons apple cider, preferably spiced

1 tablespoon lemon juice

3 cups lightly packed baby spinach

Preheat oven to 350 degrees. Arrange shallots and squash on a large, parchment paper-lined baking sheet, drizzle with 1 tablespoon of the oil, season with 1/2 teaspoon salt and 1/4 teaspoon pepper and toss well. Roast, tossing occasionally, until just tender, about 40 minutes. Scatter panettone over the top and continue roasting until toasted and golden brown, about 15 minutes more.

Whisk together remaining 1 tablespoon oil, cider, lemon juice, 1/2 teaspoon salt and 1/8 teaspoon pepper in a large bowl. Add spinach and warm butternut squash, shallots and panettone and toss well. Transfer to a platter or large bowl and serve.

— Recipe from