Hot Spinach Salad

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Hot Spinach Salad to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Hot Spinach Salad, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 (10 ounce) packages baby
• spinach, rinsed and dried
• 1 red onion, thinly sliced
• 1 1/2 cups toasted, chopped
• pecans
• 8 ounces crumbled blue cheese
• 1 1/2 cups balsamic vinegar
• 2 teaspoons molasses
• 1 clove garlic, crushed
• 1/2 teaspoon ground black
• pepper
• 2/3 cup olive oil

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a large bowl, arrange spinach and red onion slices and top with toasted pecans and crumbled blue cheese

Step 2: Technique & Execution

In a small saucepan, warm the garlic in the olive oil to allow its flavor to diffuse into the oil

Step 3: Technique & Execution

Then add molasses, vinegar and pepper

Step 4: Technique & Execution

Whisking constantly, bring almost to a boil, remove from heat and cool until just warm

Step 5: Technique & Execution

Pour into a shakeable container, shake and pour over salad

Step 6: Technique & Execution

Serve immediately.