Baby Spinach, Red Cabbage, and Clementine Salad

Spinach, red cabbage, and clementine salad

Spinach, red cabbage, and clementine salad

“What, another spinach based salad? You posted a spinach salad recipe only yesterday, Keith!”

Yes. Yes I did.

Regular readers,  however, may recall how much I deplore waste, and I had the other half of a pack of spinach sat in the fridge looking for a dish to make its home. I also had the remains of a red cabbage whose time was nearly up. No-brainer, really.

What could I do with those two ingredients? Would it be a case of love at first bite, or just a big burly brawl in a bowl? Would it work with the Bolognese sauce I was making? Sounds like a job for Google to me.

Quick! To the computer! There’s not a second to lose…!

A simple search returned quite a few hits suggesting a salad would work quite well. All that I would need to add would be oranges, and nuts. That’d be clementines and pine nuts, I reckon.

Make it so! Paleovirtus Jr. sprinted off to the shops, while I got on with the Bolognese sauce. Fifteen minutes later she was back with citrusy and nutty things a-plenty, as well as a pineapple and a monster mango the size of  a rugby ball.  “For the dessert”, she explained.

The salad turned out very well. Slice, peel, throw in a bowl. Season, dress, toss, serve. Five minute job. Brilliant.

Baby Spinach, Red Cabbage, and Clementine Salad


  • 100g fresh baby spinach
  • about 1/4 of a large head of red cabbage
  • 2 clementines
  • about 30g of pine nuts
  • olive oil, about 2 tbsp
  • white wine vinegar, about 1 tbsp
  • salt and freshly ground black pepper


  • Rinse and drain the baby spinach. Set aside.
  • If you haven’t already done so, core the red cabbage. With a very sharp knife, shred the cabbage as thinly as you possibly can. Place into a large salad bowl.
  • Peel and segment the clementines. Add to the salad bowl.
  • Add the pine nuts and the baby spinach to the bowl. Season with salt and pepper to taste. Mix well.
  • Just before you serve the salad, dress with the olive oil and white wine vinegar. Toss well, and serve.


  • If time allows (I was rather short on both time and space when I made the salad) , you should roast the pine seeds in a hot, dry, heavy based frying pan, shaking constantly, until they turn light golden brown in colour. Allow them to cool down before adding them to the salad bowl.
  • If your Paleo preferences mean that you don’t want to use white wine vinegar, simply substitute lemon juice.


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