Spanakopita Spinach Salad with Couscous
plus Marinated Tomatoes, Roasted Carrots & Pistachios
- Milk
- Wheat
- Tree Nuts
When the mood strikes, a big dinner salad is exactly the right meal at the right time. And this one is everything you love about spanakopita—and then some—in salad form! You’ll toss earthy cumin-roasted carrots and sweet red onion with bouncy, garlicky pearl couscous, leafy spinach, and juicy marinated grape tomatoes. It’s all dressed in a tangy vinaigrette and topped with briny crumbled feta and crunchy, nutty pistachios. In the mood yet?
Ingredients
½ cup
Feta Cheese
(Contains: Milk)
1 unit
Red Onion
½ cup
Israeli Couscous
(Contains: Wheat)
1 unit
White Balsamic Vinegar
6 ounce
Carrot
5 ounce
Spinach
1 teaspoon
Cumin
½ ounce
Pistachios
(Contains: Tree Nuts)
4 ounce
Grape Tomatoes
1 teaspoon
Garlic Powder
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Sugar
1 tablespoon (tbsp)
Olive Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. 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.
• 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 ¾ cup water (1¼ 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 until ready to serve.
• 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.
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the unique blend of flavors, with roasted veggies and feta complementing the couscous and spinach beautifully 🍲.
- Ease of prep: Quick and simple to make, though some found roasting veggies separately added extra time.
- Suggestions: Consider adding grilled chicken or salmon for protein; try substituting kale or arugula for spinach.
- Portions: Generous serving size satisfied most, though some found it light as a main course.
- Texture: The mix of crunchy pistachios, chewy couscous, and tender veggies created an appealing variety of textures.
- Tweaks: Reduce salt in the dressing; add lemon or Greek seasoning for more Mediterranean flair.
Reviews from our home cooks
Love all the ingredients in this. Easy to make and delicious to eat. Like the saltiness of the feta and the flavor of spinach, and pistachios were a nice new flavor. The couscous added an extra slightly chewy mouth feel to it.
I was leery, but loved the flavor the roasted carrots and onions gave the salad. Not something I would have considered on my own. Husband thought couscous was too mushy - but I think that's just him. Maybe try with orecchiette?
I liked this a lot. This is one of these recipes that was even better the next day. I saved half of the mixture and didn't add the spinach so I could reheat it and add the spinach the next day.
This salad is delicious! Chock full of veggies that together with the couscous and feta make an outstanding combination. Makes a ton of food and so filling. Thanks. Please keep this one.
Amazing salad. I never would have thought to put couscous in a green salad
We added more spinach and feta and tomato to make this recipe stretch. It was good for dinner and lunch.
I was looking forward to this a lot & was disappointed that the bag was missing the pistachios and the vinegar. However, it was still good and I would probably order it again. Tossing the hot veggies and couscous with the spinach so that it wilted was nice. Very nice version of a spinach salad.
Needed to cook the couscous a little longer. Nice mix of vegetables and salad
This was a good spinach salad, but I think it's a bit of a stretch to say it is "spanakopita-ish." I get what you're going for, but I just thought it was a bit short of delivering on the promise. But, as I said, it was a nice spinach salad.
This was delicious!!!! It was very healthy and warm and hearty. It made 3 servings for me.
