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Keto Salads

Hot Spinach and Artichoke Salad

I often turn to this hot spinach and artichoke salad when I crave something warm yet refreshing. It’s a simple keto meal that comes together in just minutes, perfect for busy weeknights. The combination of wilted spinach, tangy artichokes, and creamy feta creates a satisfying dish without any fuss. Plus, it’s packed with healthy fats and fiber.

15 min Prep time 10 min Cook time 25 min Total time 4 Servings 210 Calories
Hot Spinach and Artichoke Salad

Ingredients

  • tablespoon olive oil
  • ounce package fresh spinach
  • red onion
  • ounce jar marinated artichoke hearts
  • cup crumbled feta cheese

Instructions

  1. Step 1

    Preheat your oven to 300°F (150°C). Drizzle olive oil onto a rimmed baking sheet, then arrange the spinach leaves in a thick, even layer. I sometimes pile it high because it wilts down considerably. Thinly slice the red onion and scatter it over the spinach, followed by the artichoke hearts. Don't discard that marinade—drizzle it all over the salad for a zesty finish. Sprinkle the feta cheese on top, and if you have some leftover cooked sausage, now's the time to add it. Bake for about 10 minutes. Keep an eye on it

  2. Step 2

    you want the spinach tender and wilted but not crispy. The cheese will soften and warm through. Serve this hot salad straight from the oven as a satisfying keto side dish or light main course. I find it pairs wonderfully with grilled chicken or salmon.

Chef's Tip

I always keep marinated artichoke hearts in my pantry—they’re perfect for quick keto meals. For a crunchier texture, try adding toasted pine nuts just before serving.

Storage Tips

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Gently reheat in a skillet over low heat to avoid overcooking the spinach.

Variation Tips

Swap feta for goat cheese for a tangier flavor. Add cooked bacon or diced chicken to make it a heartier main dish. For added crunch, toss in toasted pine nuts or sunflower seeds before serving. You can also use kale instead of spinach for a sturdier leaf.

Frequently Asked Questions