Baby Spinach, Bresaola, Apple & Nut Salad


Preparation info

  • Difficulty


  • Serves


    as a Side Salad

Appears in

Falling Cloudberries

By Tessa Kiros

Published 2004

  • About

Naturally, the oil and vinegar here can be adjusted to suit your personal taste. This is a simple, healthy and nutritious salad that will serve four as a side dish and two as a light main course.


  • 40 g (¼ cup) shelled whole almonds
  • 20 shelled pistachio nuts
  • 1 green apple, cored
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 80 g (2¾ oz) small english spinach leaves
  • 50 g (1¾ oz) parmesan or mature pecorino cheese shavings
  • 50 g (1¾ oz) finely sliced bresaola, left whole or cut into thin strips


Put the nuts in a frying pan over medium heat and dry-fry until they are lightly golden. Sprinkle with salt and leave on one side. Cut the apple into about 10 or 12 slices. Whisk together the olive oil and balsamic vinegar and season with salt and pepper.

Place all the salad ingredients in a large bowl, splash with the dressing and add any extra salt and pepper. Mix through and serve immediately.