Spanakopita-Inspired Spinach Salad with Couscous, Roasted Carrots and Pistachios

When you’re craving the flavors of spanakopita but want something lighter, this spinach salad delivers. It’s packed with earthy cumin-roasted carrots and red onion, bouncy garlicky pearl couscous and juicy marinated grape tomatoes-all tossed with fresh spinach.

A tangy red wine vinaigrette ties everything together, while briny feta and crunchy pistachios add the perfect finishing touches. It’s a complete meal in a bowl that’s as satisfying as it is vibrant.

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Ingredients

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

0.75 cup Pearl CouscousView ingredient guideLike ingredientDislike ingredient

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

0.5 ounce PistachiosView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Trim, peel and halve carrots lengthwise; slice into ½-inch-thick half moons. Halve, peel and cut onion into ½-inch-thick wedges. Toss carrots and onion on a baking sheet with a drizzle of oil, half the cumin (all for 4 servings) and a pinch of salt and pepper. Roast on the top rack until tender, 18-20 minutes.
2. While veggies roast, heat a drizzle of oil in a small pot over medium-high heat. Add couscous and half the garlic powder (all for 4 servings); cook, stirring frequently, until garlic powder is fragrant and couscous is lightly toasted, 1-2 minutes. Stir in 1 cup water (2 cups for 4 servings) and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. Keep covered off heat until ready to serve.
3. While couscous cooks, halve tomatoes and roughly chop pistachios. In a large bowl, whisk half the vinegar, 2 TBSP olive oil, 1 tsp salt and ½ tsp sugar until sugar is dissolved (all the vinegar, 4 TBSP olive oil, 2 tsp salt and 1 tsp sugar for 4 servings). Add tomatoes and toss until thoroughly coated.
4. Once veggies are roasted and couscous is cooked, stir into bowl with marinated tomatoes; add spinach and toss until spinach is slightly wilted. Divide spinach salad between bowls and top with feta and pistachios. Serve.

Recipe Tips

FAQ

Can I use regular couscous instead of pearl couscous?

Yes, but cooking times will differ. Pearl couscous is larger and chewier; if using regular couscous, follow package instructions and reduce liquid accordingly.

How can I make this salad vegan?

Omit the feta cheese or substitute with a plant-based feta alternative. The rest of the ingredients are naturally vegan.

Can I prepare components ahead of time?

Absolutely. Roast the vegetables and cook the couscous up to 2 days in advance. Store separately in the fridge. Assemble the salad just before serving.