Spinach Salad

Warm Spinach Salad with Yogurt, Burrata & Dukkah

Spinatsalat mit Joghurt-Dressing

Sometimes it feels like you’ve already discovered every quick and easy dish.

But that’s exactly where the magic lies: a new combination or one special ingredient is all it takes to make a familiar dish feel entirely fresh.

And that’s exactly what happens with this warm spinach salad with yogurt.

This salad is the perfect balance of warm and cool, creamy and crunchy, fresh and savory – a true flavor experience.

What’s especially great: you don’t have to enjoy it as a salad only. It also makes a fantastic topping for flatbread or a slice of toasted sourdough.

Add a piece of burrata on top – and you’ve got an incredibly simple yet refined dish that feels like a mini culinary escape to Galilee. In short: this side salad comes together quickly, bursts with flavor, and brings a fresh twist to your routine.

What do you think of the warm spinach twist?

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For the dressing:

• 300 g Greek yogurt or labneh

• 2 garlic cloves, finely chopped

• 2 tbsp chopped parsley

• 3 tbsp chopped spring onions (white and green parts)

• 2 tbsp chopped rosemary

• 3 tbsp extra virgin olive oil

• 2 tbsp freshly squeezed lemon juice

• Salt and pepper to taste

  
  

For the salad:

• 2 tbsp unsalted butter

• 2 tbsp extra virgin olive oil

• 2 garlic cloves, finely chopped

• ½ tsp finely chopped chili

• 500 g fresh spinach leaves

• Optional toppings: Burrata, Dukkah, toasted bread

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• Servings: 4 side portions

• Effort: Low About 15 minutes.

• Nutritional Value: Strong This salad is rich in vitamins, healthy fats, and protein. Thanks to the mix of fresh ingredients and quality fats, it keeps you full for hours – without feeling heavy.

• Michaela's Opinion: This salad is true comfort food for me – simple, flavorful, and just a little special.

  
  

Instructions:

1) Mix all the dressing ingredients in a bowl and chill.

2) Heat butter and olive oil in a pan. Add garlic and chili and sauté briefly until the garlic turns golden.

3) Add spinach and sauté just until wilted but still vibrant and structured.

4) Plate the warm spinach and drizzle the yogurt dressing over the top.

5) Serve with burrata, a sprinkle of Dukkah, and a drizzle of olive oil. Enjoy with toasted bread or as an open-faced sandwich.

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• Michaela's Tip: Spinach shouldn’t be reheated, as nitrate can convert into nitrite – which may be harmful in larger amounts. So it’s best enjoyed fresh, or served cold the next day as a meal-prep option.