Spinach Salad with Sliced Malta, Walnuts & Feta Cheese

To prepare the spinach salad, start by washing and drying 500 g of baby spinach leaves. Roast the walnuts in a saucepan until they are slightly golden. Peel and segment the malta (or orange) into carpels. In a mixing bowl, combine the spinach, roasted walnuts, and malta carpels. For the dressing, grind 2 cloves of garlic with mustard seeds, then mix in balsamic vinegar, salt, and honey. Combine everything in a serving bowl, add crumbled feta cheese, and chill before serving.

Yes, this spinach salad with sliced malta, walnuts, and feta cheese is naturally gluten-free. All the ingredients used, including baby spinach, nuts, and feta cheese, do not contain gluten. Just ensure that any additional ingredients or dressings you use are also gluten-free.

If you're looking for a substitute for feta cheese in this spinach salad, you can use goat cheese, ricotta, or even a dairy-free cheese alternative if you're following a vegan diet. Each of these options will provide a different flavor and texture, but they will still complement the salad nicely.

To store leftovers of the spinach salad, place it in an airtight container in the refrigerator. It's best to keep the dressing separate until you're ready to serve to prevent the spinach from wilting. The salad should be consumed within 1-2 days for optimal freshness.

This spinach salad with sliced malta, walnuts, and feta cheese pairs beautifully with grilled chicken, fish, or a hearty grain dish like quinoa or farro. You can also serve it alongside a light soup or as a side to a sandwich for a well-rounded meal.