Name: Winter Spinach And Egg Salad High Protein Healthy
Cook time: 20 min
Total time: 20 min
Ingredients: 5 ounces fresh baby spinach, washed and dried; 4 large eggs, room temperature; 1/4 red onion, thinly sliced; 1/3 cup toasted walnut halves; 2 tablespoons dried cranberries (unsweetened preferred); 1/4 cup crumbled feta cheese or goat cheese; 2 tablespoons extra virgin olive oil; 1 tablespoon balsamic vinegar or apple cider vinegar; 1 teaspoon Dijon mustard; Salt and freshly cracked black pepper to taste

Ingredients

Scale

5 ounces fresh baby spinach, washed and dried
4 large eggs, room temperature
1/4 red onion, thinly sliced
1/3 cup toasted walnut halves
2 tablespoons dried cranberries (unsweetened preferred)
1/4 cup crumbled feta cheese or goat cheese
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar or apple cider vinegar
1 teaspoon Dijon mustard
Salt and freshly cracked black pepper to taste

Instructions

Step 1: Boil the Eggs. Place the eggs in a small saucepan and cover them with cold water by about an inch. Bring the water to a rolling boil over high heat. Once boiling, turn off the heat, cover the pan with a lid, and let the eggs sit for exactly 9 minutes for a slightly jammy yolk or 11 minutes for a fully hard-boiled center. Immediately transfer the eggs to an ice bath for 5 minutes to stop the cooking process. Peel the eggs and slice them into halves or quarters.
Step 2: Prepare the Dressing. In a small glass jar or bowl, whisk together the extra virgin olive oil, balsamic vinegar, Dijon mustard, salt, and pepper. Whisk vigorously until the mixture emulsifies and thickens slightly. Taste the dressing and adjust the acidity or seasoning according to your preference. If you like a hint of sweetness, you can add a tiny drop of honey or maple syrup.
Step 3: Assemble the Salad. Place the baby spinach in a large mixing bowl. Add the thinly sliced red onions and dried cranberries. Drizzle about half of the dressing over the greens and toss gently with tongs to coat the leaves evenly. This ensures every bite is flavorful without wilting the spinach too quickly.
Step 4: Plating and Finishing. Divide the dressed spinach between two plates. Arrange the sliced eggs on top of the greens. Sprinkle the toasted walnuts and crumbled feta cheese over the top. Drizzle the remaining dressing specifically over the eggs and toppings. Finish with an extra crack of black pepper and serve immediately while the eggs are still slightly warm or at room temperature.

Cook Time: 20 minutes