Spinach and Squid Salad Recipe

Name: Spinach and Squid Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large beet, scrubbed and trimmed; 1 pound large squid, cleaned and cut into 12-inch rings; 2/3 cup extra virgin olive oil; 1/2 tablespoon Dijon mustard; 1 teaspoon honey; 3 tablespoons raspberry vinegar; 1 tablespoon fresh orange juice; 1 teaspoon grated orange zest; 1 garlic clove, minced; Sea salt and freshly ground black pepper; 1 pound baby spinach, sterns trimmed; 1 medium red onion, minced; 1/2 pint raspberries, blueberries, or blackberries, chilled

Servings: persons

1 large beet, scrubbed and trimmed
1 pound large squid, cleaned and cut into 12-inch rings
2/3 cup extra virgin olive oil
1/2 tablespoon Dijon mustard
1 teaspoon honey
3 tablespoons raspberry vinegar
1 tablespoon fresh orange juice
1 teaspoon grated orange zest
1 garlic clove, minced
Sea salt and freshly ground black pepper
1 pound baby spinach, sterns trimmed
1 medium red onion, minced
1/2 pint raspberries, blueberries, or blackberries, chilled

1
Bring the beet to a boil in a small pot of salted water.
2
Reduce heat and simmer for about 30 minutes, until tender but al dente.
3
Drain and let cool.
4
Using a vegetable peeler, pare the skin off the beet and cut off whatever remains of its root and stem ends.
5
Using a mandolin or grater, grate the beets into matchstick-size pieces.
6
Bring a medium pot of salted water to a boil and blanch the squid for 3 minutes.
7
Drain into a colander.
8
In a medium bowl, whisk together the olive oil, mustard, honey, vinegar, orange juice and zest, garlic, and salt and pepper to taste.
9
Measure out half of the marinade and set aside.
10
Toss the squid with half the marinade, Cover and refrigerate for 1 to 3 hours.
11
Place the beet in a small bowl and toss with a quarter of the marinade, Cover and refrigerate for 1 to 3 hours.
12
Assemble the salad on a large platter: Layer the spinach, followed by the beet and its marinade, Spread the onions on top, followed by the squid and its marinade.
13
Drizzle with the remaining quarter of the marinade and toss in the berries.
14
Serve immediately.

441

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 large beet, scrubbed and trimmed, 1 pound large squid, cleaned and cut into 12-inch rings, 2/3 cup extra virgin olive oil, 1/2 tablespoon Dijon mustard, and more.

Yes, Spinach and Squid Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Spinach and Squid Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions