Spinach and Roasted Garlic Salad 
The roasted garlic is sweet and mild in this salad. And no, you don't the papery skin, eww!
The original recipe for Spinach & Roast Garlic Salad came from the Italian cookbook I keep mentioning. It called for toasted pine nuts. Unfortunately, they were burned in the toasting process and we had to get out the slivered almonds and make do. (Or is it 'make due'?) ANYHOO.
HERE'S ALL YOU NEED
- 12 garlic cloves (1 garlic bulb) , UNpeeled
- 1/4 cup olive oil
- 1 pound baby spinach leaves
- 1/2 cup pine nuts or slivered almonds, lightly toasted
- juice of 1/2 large lemon
- salt & freshly ground black pepper
Preheat the oven to 375F degrees. Place garlic in a small baking pan, toss in 2 tablespoons of oil and bake for about 15 minutes, until the cloves are slightly charred around the edges.
Meanwhile, rinse spinach leaves and dry them with a salad spinner. Move leaves to a large serving bowl. Quickly and lightly toast nuts. Allow to cool slightly and sprinkle on top of spinach.
While still warm, pour the garlic in with the spinach, add lemon juice, remaining olive oil and a little salt. Toss well and add black pepper to taste.
Serve immediately, inviting everyone to squeeze the softened garlic puree out of the skin to eat.
___________________________________________
My Two Cents: PINE NUTS
TOTALLY OVERRATED NUT
First of all, I paid $3.33 for 1/2 cup. That was my first feeling of being taken for a ride.
I've never eaten them in my whole life. I've watched my favorite TV cooks talk about them as if rare treats. "So fun to toast up and always keep on hand." Up until this recipe, I thought I was really missing out on something.
Even though we (Anna & I) had over toasted the nuts, we were able to salvage a few for tasting. They are the most mild tasting nut. So mild, they border flavorless. This was when I felt the second wave of being taken for a ride. "THAT'S IT? What are all those TV cooks going on about?"
Almonds, pecans, walnuts, sunflower seeds, they have so much more to offer in a salad than pine nuts.
If you LOVE pine nuts, I'm sorry that I've hurt your feelings. I felt robbed after trying them and I just had to let it out.
I adore pinenuts! (Admittedly they are much cheaper here!)
Try them again – though pretty mild, I think they’re far from tasteless
And I also love roast garlic – this is my kind of salad!
Hey Kittie!
Okay, I’ll try them again, BUT I’ll need another recipe that really brings out their flavor.
What do you have on hand?
What’s your favorite way you enjoy eating pine nuts?
Thank-you so much for this wonderful salad Jill! We love roasted garlic in our household so this salad is perfect. I made it tonight and my husband loved it! I roast my garlic for 30-45 minutes it’s so smooth you can spread it on warmed french bread instead of butter, so yummy! Next time I make the salad we’re going to put in some canned mandarin oranges, I’ll let you know how that goes. So happy I stumbled onto your site, looking forward to trying other recipes you have. Thanks again Jill!
Hi Lily! (beautiful name)
I’m so glad to meet you & thrilled that you found this salad delicious. I love it, too. I’m a HUGE spinach fan and I cannot live without garlic. Minced, chopped, roasted, stuffed into olives & tossed into the boiling water when making rice…garlic is essential in my home.