Lake Isle Press

Warm Spinach Salad with Red Grapes and Pancetta

With Italian pancetta, pine nuts, and red grapes, it's a salad fit for company.

Warm Spinach Salad with Red Grapes and Pancetta


    For the Dressing
  • 3 tablespoons balsamic vinegar
  • 1/4 cup extra-virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • For the Salad
  • 1 pound baby spinach leaves, cleaned and drained
  • 1/2 cup cubed pancetta
  • 1/4 cup raw pine nuts
  • 1/2 cup thinly sliced red onion
  • 1 cup halved seedless red grapes
  • 1 cup freshly grated Parmesan cheese


To make the dressing, in a small bowl, whisk together the vinegar and oil; season with salt and pepper.

To make the salad, place the spinach in a large bowl. Cook the pancetta in a medium sauté pan over medium heat until just starting to crisp. Remove the pancetta from the pan and drain on a paper towel; don’t drain the fat from the pan. Add the pine nuts and cook until they begin to toast, about 1 minute. Add the onion and grapes to the pan, cook 1 minute more. Pour the dressing into the pan and a boil for 30 seconds. Remove from heat and pour over the spinach. Toss well, sprinkle with Parmesan cheese, and serve immediately.

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