Spanakopita Spinach Salad with Couscous

Name: Spanakopita Spinach Salad with Couscous plus Marinated Tomatoes, Roasted Carrots & Pistachios
Total time: 35 min
Yield: 2
Cuisine: Western Europe
Ingredients: 6 ounce Carrots; 1 unit Red Onion; 1 teaspoon Cumin; ¾ cup Israeli Couscous; 1 teaspoon Garlic Powder; 4 ounce Grape Tomatoes; ½ ounce Pistachios; 5 teaspoon Red Wine Vinegar; 5 ounce Spinach; ½ cup Feta Cheese; Salt; Pepper; Cooking Oil; Olive Oil; Sugar

plus Marinated Tomatoes, Roasted Carrots & Pistachios

Recipe Development TeamPublished on September 15, 2025

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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?

Tags:

Veggie

•Fiber Powered

Allergens:

Wheat

•Tree Nuts

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

6 ounce

Carrots

1 unit

Red Onion

1 teaspoon

Cumin

¾ cup

Israeli Couscous

(Contains: Wheat)

1 teaspoon

Garlic Powder

4 ounce

Grape Tomatoes

½ ounce

Pistachios

(Contains: Tree Nuts)

5 teaspoon

Red Wine Vinegar

5 ounce

Spinach

½ cup

Feta Cheese

(Contains: Milk)

Not included in your delivery

Salt

Pepper

Cooking Oil

Olive Oil

Sugar

Nutrition Values

/ per serving

Calories580 kcal

Fat30 g

Saturated Fat7 g

Carbohydrate65 g

Sugar10 g

Dietary Fiber8 g

Protein16 g

Cholesterol25 mg

Sodium1050 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Peeler

•Baking Sheet

•Small pot

•Large Bowl

•Whisk

Instructions

• 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 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.

• 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.