---
title: Spinach Caprese Salad
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/spinach-caprese-salad-621e859bb089c66fdb1a559b
prep time: 10 minutes
cook time: 15 minutes
time required: 25 minutes
difficulty: easy
allergens:
  - Milk
  - Soy
  - Wheat
  - Eggs
tags:
  - Veggie
rating: 4.5
rating_count: 5400
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: "Many loved the combination of flavors and textures, especially the homemade croutons and balsamic tomatoes."
  - theme: Ease of prep
    text: "Some found it time-consuming for a salad, with multiple steps and dishes; others thought it was quick and easy."
nutrition:
  calories: 1030
  protein: 24
  fat: 68
  saturated fat: 15
  carbohydrates: 75
  sugar: 15
  fiber: 10
  cholesterol: 45
  sodium: 1260
image: "https://images.recipes.furrysalamander.com/Vegetarian%20Recipes/Salad/spinach-caprese-salad.avif"
---

Adjust rack to top position (top and middle for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. Using a #strainer{}, drain and rinse @chickpeas{26.8%oz}; pat very dry with @paper towels{}. Halve, peel, and cut @shallot{2%unit} into 1/2-inch-thick wedges. Toss @chickpeas and @shallot on a #baking sheet{} with a drizzle of @cooking oil{1%tsp}, half the @italian seasoning{1%tbsp} (all for 4), @salt{}, and @pepper{}. Roast on top rack until golden and shallot is caramelized, ~{20%minutes}. (You'll add croutons after ~{11%minutes}.)

Meanwhile, wash and dry produce. Halve @grape tomatoes{8%oz} and dice @fresh mozzarella{8%oz} into 1/2-inch cubes. Place tomatoes in a #small bowl{}; toss with @balsamic vinegar{10%tsp}, @sugar{2%tsp} (1 tsp per 2 servings; 2 tsp for 4), and a big pinch of @salt{}.

Halve @ciabatta bread{2%unit} lengthwise; cut into strips and tear into rough cubes. Transfer to a #large bowl{}; toss with 2 tbsp @olive oil{12%tbsp} (4 tbsp for 4 servings), plus @garlic powder{2%tsp}, @salt{}, and @pepper{}. Once the chickpeas and shallot have roasted 11 minutes, remove them from the oven and push to one side of the sheet; turn the sheet to the empty half? Carefully add the croutons on the empty side. (For 4, add croutons to a second sheet and toast on the middle rack.) Return to the top rack until golden and crispy, ~{9%minutes}. Wipe out the bowl.

Once the chickpeas and croutons are finished, transfer everything to the large bowl used to season the croutons and cool slightly. Remove tomatoes from the small bowl, leaving the marinade behind. Whisk half the @mayonnaise{2%tbsp} and half the @dijon mustard{2%tsp} into the marinade until smooth. (For 4 servings, use all the mayonnaise and mustard.) Slowly whisk in the remaining olive oil (4 tbsp for 2 servings; 8 tbsp for 4), a little at a time, until creamy. Season with @salt{} and @pepper{}. Reserve 1 1/2 tbsp dressing (3 tbsp for 4) for serving.

Add @spinach{10 ounces} to the large bowl with the cooled chickpeas, shallot, and croutons. Toss with the remaining dressing until evenly coated.

Divide salad between plates. Top with mozzarella and tomatoes. Drizzle with reserved dressing and season with @salt{} and @pepper{} to serve.