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Food and Nutrition

Winter Spinach, Cherry Tomato and Red Onion Salad With Warm Pesto Wholegrain Croutons

Prep time: 10 minutes
Cook time: 25 minutes
Serves 4

Per serving:
Calories: 216 kcals
Fibre: 2.5g
Saturated fat: 1.6g

2 large red onions, cut into wedges
1 tbsp cold pressed rapeseed oil
2 tbsp balsamic vinegar
½ granary baguette
2 tbsp pesto
200g spinach
150g cherry tomatoes, halved

Total cost: £2.57
Cost per serving: 64p  

Preheat the oven to 200oC, gas mark 6.

Place the onions, oil and 1 tbsp vinegar on a baking tray, toss together and roast for 15 minutes. For the croutons, tear the baguette into bite sized pieces and toss with the pesto until evenly coated. Scatter over the onions and bake for a further 10 minutes until golden.

Meanwhile, mix the spinach, tomatoes and remaining vinegar together, toss in the onion and croutons and serve immediately.

Cook’s tip
Try using sun dried tomato paste instead of pesto or try adding some quartered boiled eggs.