25+ Deliciously Easy Saturday Paleo Side Dish Recipes to Savor

Weekends are the perfect time to relax, unwind, and enjoy a delicious, wholesome meal with family and friends.

If you’re following a paleo lifestyle, you know that finding satisfying, nutrient-dense side dishes can sometimes be a challenge.

That’s where this collection of 25+ Saturday paleo side dish recipes comes in! Whether you’re hosting a gathering, having a cozy dinner, or simply looking to enhance your regular meals, these side dishes are packed with flavor, nutrition, and variety.

From crispy roasted vegetables to fresh salads and hearty mash-ups, these paleo-friendly sides will elevate your meals without compromising on taste or health.

So, if you’re in the mood for some creativity in the kitchen this Saturday, explore these amazing side dish ideas that are perfect for your paleo diet.

These recipes are easy to prepare, full of color, and guaranteed to please even the most discerning palates.

25+ Deliciously Easy Saturday Paleo Side Dish Recipes to Savor

No Saturday meal is complete without the perfect side dishes, and when you’re following a paleo lifestyle, it’s important to focus on fresh, whole foods that complement your main course.

These 25+ Saturday paleo side dish recipes offer a delightful mix of flavors and textures, from creamy and comforting to light and zesty.

Whether you’re craving roasted veggies, vibrant salads, or savory mash-ups, there’s something for everyone in this collection.

With these recipes, you can bring a bit of excitement and nutrition to your weekend meals while staying true to your paleo principles.

Roasted Garlic and Herb Sweet Potato Wedges

These roasted garlic and herb sweet potato wedges are the ultimate crowd-pleaser. Crispy on the outside, tender on the inside, and infused with fragrant garlic and earthy herbs, this side dish is a perfect pairing for any Saturday feast. Packed with vitamins, antioxidants, and natural sweetness, sweet potatoes make a nutritious addition to your paleo meal.

Ingredients:

• 3 large sweet potatoes, scrubbed and cut into wedges
• 3 tablespoons olive oil or melted coconut oil
• 3 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, toss the sweet potato wedges with olive oil, minced garlic, smoked paprika, rosemary, thyme, salt, and pepper until well-coated.
3. Spread the wedges in a single layer on the prepared baking sheet. Avoid overcrowding to ensure even roasting.
4. Roast in the oven for 25-30 minutes, flipping halfway through, until the wedges are golden and crispy on the edges.
5. Remove from the oven, garnish with freshly chopped parsley, and serve hot.

These roasted garlic and herb sweet potato wedges are versatile and delicious, pairing beautifully with grilled proteins or standing strong as a standalone snack. The crispy exterior and soft, flavorful interior are sure to make them a hit at your Saturday dinner table. Plus, they’re easy to prepare and full of nutrients—perfect for a paleo lifestyle.

Zucchini Noodles with Lemon Almond Pesto

Zucchini noodles, also known as zoodles, are a fun and nutritious paleo-friendly alternative to traditional pasta. Tossed with a vibrant lemon almond pesto, this dish is light, fresh, and bursting with flavor. Perfect as a Saturday side dish, it’s a crowd-pleasing option for anyone looking for something creative and healthy.

Ingredients:

• 4 medium zucchinis, spiralized
• 1 cup fresh basil leaves
• ½ cup raw almonds, toasted
• 1 garlic clove
• 1 tablespoon nutritional yeast (optional, for a cheesy flavor)
• Zest and juice of 1 lemon
• ⅓ cup olive oil
• Sea salt and black pepper to taste
• Cherry tomatoes, halved (optional, for garnish)

Instructions:

1. Spiralize the zucchinis into noodles using a spiralizer or julienne peeler. Set aside.
2. In a food processor, combine the basil, toasted almonds, garlic, nutritional yeast (if using), lemon zest, and juice. Pulse until roughly chopped.
3. While the food processor is running, drizzle in the olive oil until the pesto reaches your desired consistency. Season with salt and pepper to taste.
4. Toss the zucchini noodles with the lemon almond pesto until evenly coated.
5. Serve immediately, garnished with cherry tomatoes if desired.

Zucchini noodles with lemon almond pesto is a refreshing and satisfying side dish that will brighten up your Saturday spread. The nutty almond pesto and zesty lemon bring a burst of flavor to the tender zucchini, making this dish a wholesome addition to your paleo meal. It’s quick, colorful, and guaranteed to impress your guests.

Cauliflower Rice with Toasted Coconut and Lime

This cauliflower rice with toasted coconut and lime is a tropical-inspired side dish that brings a burst of flavor to your paleo table. Light, fluffy, and packed with the aroma of toasted coconut and zesty lime, this dish is a delightful complement to grilled meats, seafood, or any hearty main course.

Ingredients:

• 1 medium head of cauliflower, riced (or 4 cups pre-riced cauliflower)
• ½ cup unsweetened shredded coconut
• 2 tablespoons coconut oil
• Zest and juice of 1 lime
• ½ teaspoon ground turmeric (optional, for color and added flavor)
• 1 teaspoon sea salt
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat a large skillet over medium heat and toast the shredded coconut until golden brown, stirring frequently. Set aside.
2. In the same skillet, heat the coconut oil over medium heat. Add the cauliflower rice and sauté for 5-7 minutes, or until tender.
3. Stir in the lime zest, lime juice, turmeric (if using), and sea salt. Mix well to combine.
4. Remove from heat and sprinkle the toasted coconut on top.
5. Garnish with fresh cilantro and serve warm.

This cauliflower rice with toasted coconut and lime is a flavorful and aromatic dish that’s perfect for a Saturday gathering. The combination of citrusy lime, nutty coconut, and vibrant turmeric creates a side dish that’s both healthy and indulgent. Its tropical twist will transport your taste buds and complement any paleo main course beautifully.

Crispy Brussels Sprouts with Balsamic Glaze and Pecans

Brussels sprouts have become a trendy favorite for a reason—they’re delicious, versatile, and packed with nutrients! This paleo-friendly recipe elevates these humble veggies by roasting them until crispy and drizzling them with a tangy balsamic glaze. Tossed with crunchy pecans, it’s a rich and flavorful side dish perfect for a cozy Saturday dinner.

Ingredients:

• 1 ½ pounds Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• ¼ cup balsamic vinegar
• 2 tablespoons raw honey
• ½ cup pecans, roughly chopped

Instructions:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the Brussels sprouts with olive oil, garlic powder, salt, and pepper until evenly coated.
3. Spread the sprouts on the prepared baking sheet in a single layer. Roast for 20-25 minutes, stirring halfway through, until crispy and caramelized.
4. While the sprouts roast, heat the balsamic vinegar and honey in a small saucepan over medium heat. Simmer until the mixture thickens into a glaze, about 5 minutes.
5. Remove the Brussels sprouts from the oven and drizzle with the balsamic glaze. Sprinkle with chopped pecans and serve immediately.

Crispy Brussels sprouts with balsamic glaze and pecans is a sophisticated side dish that balances savory, tangy, and sweet flavors. The crunchy texture of the pecans complements the caramelized sprouts beautifully, making this dish a highlight on your Saturday menu. It’s a guaranteed crowd-pleaser that’s as nutritious as it is delicious!

Butternut Squash Mash with Cinnamon and Nutmeg

If you’re looking for a warm and comforting paleo side dish, this butternut squash mash is a must-try. Flavored with aromatic cinnamon and nutmeg, it’s a creamy and slightly sweet alternative to traditional mashed potatoes. This dish is perfect for cozy Saturday dinners, pairing beautifully with roasted or grilled mains.

Ingredients:

• 1 large butternut squash, peeled, seeded, and cubed
• 3 tablespoons coconut milk or almond milk
• 2 tablespoons coconut oil or ghee
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ½ teaspoon sea salt
• Fresh thyme (optional, for garnish)

Instructions:

1. Bring a large pot of water to a boil. Add the butternut squash cubes and cook until fork-tender, about 15-20 minutes. Drain well.
2. Transfer the cooked squash to a large mixing bowl. Add coconut milk, coconut oil, cinnamon, nutmeg, and sea salt.
3. Mash the squash using a potato masher or blend with an immersion blender until smooth and creamy.
4. Taste and adjust seasonings as needed.
5. Serve warm, garnished with fresh thyme if desired.

This butternut squash mash is a wonderfully cozy and satisfying paleo side dish that’s full of comforting flavors. The hint of sweetness from the squash combined with the warmth of cinnamon and nutmeg makes it an irresistible addition to your Saturday table. It’s simple to prepare yet elegant enough to impress your guests.

Grilled Asparagus with Lemon Tahini Sauce

Grilled asparagus is a simple yet elegant paleo side dish that’s perfect for any Saturday gathering. Topped with a creamy lemon tahini sauce, this recipe adds a burst of zesty, nutty flavor to the smoky charred asparagus. Not only is it delicious, but it’s also a nutrient-packed option to complement your main dishes.

Ingredients:

• 1 pound fresh asparagus, trimmed
• 2 tablespoons olive oil
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• ¼ cup tahini
• Juice of 1 lemon
• 1 garlic clove, minced
• 2 tablespoons water (to thin the sauce)
• Toasted sesame seeds (optional, for garnish)

Instructions:

1. Preheat your grill or grill pan over medium-high heat.
2. Toss the asparagus with olive oil, sea salt, and black pepper. Grill for 5-7 minutes, turning occasionally, until tender and slightly charred.
3. While the asparagus cooks, whisk together the tahini, lemon juice, minced garlic, and water in a small bowl until smooth. Add more water if needed to reach your desired consistency.
4. Transfer the grilled asparagus to a serving plate and drizzle with the lemon tahini sauce.
5. Garnish with toasted sesame seeds if desired, and serve immediately.

Grilled asparagus with lemon tahini sauce is a light, fresh, and flavorful side dish that’s perfect for a Saturday paleo meal. The creamy tahini sauce enhances the natural flavors of the asparagus, making this dish a standout addition to your dinner table. Its simplicity and elegance will leave a lasting impression on your guests.

Spaghetti Squash with Avocado and Cilantro Lime Dressing

Spaghetti squash is a wonderful paleo-friendly alternative to pasta, and when paired with creamy avocado and a zesty cilantro lime dressing, it becomes a refreshing and vibrant side dish. This light yet satisfying dish is a perfect addition to your Saturday spread, offering a creamy texture and a burst of citrus flavor that complements any grilled or roasted main course.

Ingredients:

• 1 medium spaghetti squash
• 1 ripe avocado, diced
• ½ cup fresh cilantro, chopped
• Juice and zest of 1 lime
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• Red pepper flakes (optional, for a little kick)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Slice the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a baking sheet lined with parchment paper. Roast for 40-45 minutes until the flesh is tender and easily shredded with a fork.
3. Once the squash is cooked, use a fork to scrape the flesh into “noodles” and transfer to a large bowl.
4. In a small bowl, whisk together the lime juice, lime zest, olive oil, salt, and pepper. Pour this dressing over the shredded spaghetti squash and toss to combine.
5. Gently fold in the diced avocado and chopped cilantro. Garnish with red pepper flakes for extra flavor if desired, and serve immediately.

Spaghetti squash with avocado and cilantro lime dressing is a colorful and refreshing side dish that adds a light, tropical flair to your meal. The creamy avocado contrasts beautifully with the slightly sweet squash, while the cilantro lime dressing brings a refreshing zing to every bite. This paleo side dish is not only a feast for the eyes but also a perfect balance of flavors that will elevate your Saturday dinner.

Roasted Carrots with Orange and Ginger Glaze

These roasted carrots with orange and ginger glaze are a flavorful, sweet-and-savory side dish that’s perfect for any Saturday gathering. The natural sweetness of the carrots is enhanced by the citrusy orange glaze and the warm, spicy kick of ginger. Simple yet elegant, this dish is a wonderful complement to roasted meats or seafood.

Ingredients:

• 1 ½ pounds carrots, peeled and cut into sticks
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• ½ cup fresh orange juice
• 1 tablespoon grated fresh ginger
• 1 tablespoon raw honey
• 1 tablespoon apple cider vinegar
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the carrot sticks with olive oil, salt, and pepper until well-coated. Spread them evenly on the baking sheet.
3. Roast the carrots for 25-30 minutes, flipping halfway through, until they are tender and slightly caramelized.
4. While the carrots roast, whisk together the orange juice, grated ginger, honey, and apple cider vinegar in a small saucepan over medium heat. Bring to a simmer and cook for 3-5 minutes until it slightly thickens.
5. Once the carrots are done roasting, drizzle the orange-ginger glaze over them and toss to coat. Garnish with fresh parsley and serve immediately.

Roasted carrots with orange and ginger glaze are a vibrant, flavorful side dish that will wow your guests with their balance of sweetness and spice. The glaze adds a lovely citrusy note, while the roasted carrots bring out their natural sweetness. This dish pairs wonderfully with roasted or grilled proteins, making it a perfect addition to your Saturday paleo feast.

Grilled Eggplant with Pesto and Pine Nuts

Grilled eggplant, tender and smoky, is the star of this simple yet elegant paleo side dish. Topped with a vibrant, aromatic pesto and crunchy pine nuts, this dish adds layers of flavor that will elevate any meal. It’s a great side for your Saturday dinner, offering a delicious way to enjoy vegetables in a unique and satisfying way.

Ingredients:

• 2 medium eggplants, sliced into ½-inch rounds
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 1 cup fresh basil leaves
• 2 tablespoons pine nuts, toasted
• 1 garlic clove
• ¼ cup olive oil (for pesto)
• 1 tablespoon nutritional yeast (optional)

Instructions:

1. Preheat your grill or grill pan over medium-high heat.
2. Brush both sides of the eggplant slices with olive oil and season with salt and pepper.
3. Grill the eggplant slices for 3-4 minutes per side, until they are tender and have nice grill marks.
4. While the eggplant grills, make the pesto by combining the basil, garlic, pine nuts, olive oil, and nutritional yeast (if using) in a food processor. Pulse until smooth and creamy.
5. Once the eggplant is cooked, arrange the slices on a serving platter and spoon the pesto over the top. Sprinkle with additional toasted pine nuts for garnish.
6. Serve immediately, and enjoy!

Grilled eggplant with pesto and pine nuts is a flavorful and sophisticated side dish that’s ideal for any Saturday gathering. The smoky grilled eggplant pairs perfectly with the aromatic pesto and crunchy pine nuts, creating a balance of textures and tastes. This simple yet elegant dish is an excellent choice for anyone looking to add something vibrant and savory to their paleo spread.

Lemon Garlic Roasted Broccoli with Almonds

Roasted broccoli is a simple yet nutritious side dish, and this version takes it to the next level with the bright zing of lemon and the rich, savory flavor of garlic. Toasted almonds add an extra layer of crunch and nuttiness, making this dish a delightful addition to any paleo Saturday dinner. The combination of flavors is fresh and satisfying, making it a perfect pairing for a variety of main courses.

Ingredients:

• 1 ½ pounds broccoli florets
• 3 tablespoons olive oil
• 3 garlic cloves, minced
• Zest and juice of 1 lemon
• ¼ cup slivered almonds, toasted
• 1 teaspoon sea salt
• ½ teaspoon black pepper

Instructions:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the broccoli florets with olive oil, minced garlic, sea salt, and black pepper until well-coated.
3. Spread the broccoli evenly on the prepared baking sheet and roast for 20-25 minutes, stirring halfway through, until the broccoli is tender and lightly crispy on the edges.
4. While the broccoli is roasting, toast the slivered almonds in a dry skillet over medium heat until golden brown, about 3-4 minutes.
5. Once the broccoli is done, remove it from the oven and toss with lemon zest and lemon juice. Sprinkle the toasted almonds over the top and serve warm.

Lemon garlic roasted broccoli with almonds is a light and flavorful side dish that complements a variety of main courses. The garlic brings a savory depth, while the lemon adds a refreshing, zesty brightness. The crunchy toasted almonds add a delightful texture, making this dish a perfect balance of flavors and textures. It’s an easy yet impressive addition to any paleo spread.

Cabbage and Carrot Slaw with Apple Cider Vinaigrette

This vibrant and crunchy slaw is a fantastic paleo side dish that combines the crispness of cabbage and carrots with a tangy apple cider vinaigrette. It’s light and refreshing, with just the right balance of sweet, sour, and savory. Perfect for a Saturday gathering, this slaw adds a refreshing contrast to heavier dishes and pairs well with grilled or roasted meats.

Ingredients:

• 4 cups shredded cabbage (green or purple, or a mix)
• 2 medium carrots, grated
• 1/3 cup apple cider vinegar
• 1 tablespoon raw honey
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard (optional)
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large bowl, combine the shredded cabbage and grated carrots.
2. In a small bowl, whisk together the apple cider vinegar, raw honey, olive oil, Dijon mustard (if using), salt, and pepper until well combined.
3. Pour the dressing over the cabbage and carrots and toss until evenly coated.
4. Let the slaw sit for about 10 minutes to allow the flavors to meld.
5. Garnish with fresh parsley before serving.

This cabbage and carrot slaw with apple cider vinaigrette is a crunchy, tangy side dish that adds freshness and vibrancy to your Saturday meal. The apple cider vinegar dressing offers a slight sweetness balanced by the tangy acidity, making it a perfect accompaniment to rich or grilled meats. It’s quick to prepare, nutrient-packed, and always a crowd-pleaser.

Roasted Beets with Arugula and Walnut Pesto

Roasted beets paired with peppery arugula and a nutty walnut pesto create a deliciously earthy and satisfying side dish. The sweetness of the beets is balanced by the bold flavor of arugula, and the walnut pesto brings richness and depth. This dish offers a perfect balance of flavors and is an ideal addition to any Saturday gathering, particularly if you’re serving a lighter or roasted main course.

Ingredients:

• 4 medium beets, peeled and cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 2 cups fresh arugula
• ½ cup walnuts, toasted
• 1 garlic clove
• 2 tablespoons olive oil (for pesto)
• 1 tablespoon lemon juice
• 1 tablespoon nutritional yeast (optional)

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the beet wedges with olive oil, salt, and pepper. Spread them in a single layer on the prepared baking sheet. Roast for 35-40 minutes, flipping halfway through, until tender and caramelized.
3. While the beets roast, prepare the walnut pesto. In a food processor, combine the toasted walnuts, garlic, arugula, olive oil, lemon juice, and nutritional yeast (if using). Pulse until smooth and creamy.
4. Once the beets are done, arrange them on a serving platter and drizzle with the walnut pesto. Serve warm.

Roasted beets with arugula and walnut pesto is a flavorful, earthy side dish that pairs beautifully with a wide range of mains. The roasted beets bring a natural sweetness, while the peppery arugula adds a refreshing contrast. The walnut pesto ties it all together, providing richness and depth. This dish is both elegant and nutritious, making it an ideal choice for your paleo Saturday spread.

Roasted Brussels Sprouts with Bacon and Balsamic Vinegar

Roasted Brussels sprouts are always a hit, and this recipe takes them to the next level by pairing them with crispy bacon and a touch of balsamic vinegar. The savory, smoky flavor of bacon complements the slightly bitter taste of Brussels sprouts, while the balsamic vinegar adds a sweet tang. This dish is perfect for a Saturday dinner, whether as a side for meats or as a main vegetarian dish for those craving something hearty and flavorful.

Ingredients:

• 1 ½ pounds Brussels sprouts, trimmed and halved
• 4 strips of bacon, chopped
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large skillet, cook the chopped bacon over medium heat until crispy, about 6-8 minutes. Remove the bacon with a slotted spoon and set aside.
3. On the same baking sheet, toss the Brussels sprouts with olive oil, salt, pepper, and garlic powder. Spread them out evenly.
4. Roast the Brussels sprouts for 20-25 minutes, tossing halfway through, until they are tender and slightly crispy on the edges.
5. Drizzle the roasted Brussels sprouts with balsamic vinegar and top with the crispy bacon. Garnish with fresh parsley and serve immediately.

Roasted Brussels sprouts with bacon and balsamic vinegar is a rich and flavorful side dish that brings out the best of both savory and sweet flavors. The crispy bacon adds a delicious crunch, and the balsamic vinegar provides a perfect balance of acidity and sweetness. This dish is not only packed with flavor but also brings a satisfying, comforting quality to your paleo meal.

Garlic and Herb Mashed Cauliflower

Mashed cauliflower is an excellent low-carb alternative to mashed potatoes, and when paired with garlic and fresh herbs, it’s a satisfying side dish full of flavor. This creamy, buttery mashed cauliflower brings a comforting richness to your Saturday dinner and is the perfect complement to roasted meats or grilled fish. It’s a great way to enjoy the texture and richness of mashed potatoes while keeping things paleo-friendly.

Ingredients:

• 1 large head of cauliflower, cut into florets
• 3 tablespoons ghee or coconut oil
• 3 garlic cloves, minced
• 1 teaspoon fresh thyme leaves
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• ¼ cup unsweetened almond milk (or more as needed)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for about 8-10 minutes, until very tender. Drain the cauliflower well.
2. In a large skillet, melt the ghee or coconut oil over medium heat. Add the minced garlic and thyme, cooking for 1-2 minutes until fragrant.
3. Transfer the drained cauliflower to the skillet with the garlic and thyme. Mash with a potato masher or use an immersion blender for a smoother texture.
4. Slowly add the almond milk while mashing to achieve a creamy consistency. Season with salt and pepper.
5. Serve warm, garnished with fresh parsley.

Garlic and herb mashed cauliflower is a flavorful, creamy, and satisfying side dish that mimics mashed potatoes but with a paleo twist. The garlic and fresh thyme infuse the cauliflower with savory depth, while the creamy texture provides comfort and richness. This dish is a perfect alternative to traditional mashed potatoes and is sure to be a crowd-pleaser at your Saturday meal.

Sautéed Spinach with Pine Nuts and Lemon

Sautéed spinach is a quick and easy side dish that can be dressed up with pine nuts and a squeeze of fresh lemon. This version is simple yet full of flavor, with the nutty crunch of pine nuts adding texture and the lemon giving the spinach a refreshing, tangy kick. It’s an excellent way to get a dose of greens while still enjoying a light and flavorful dish that pairs well with almost any main course.

Ingredients:

• 4 cups fresh spinach leaves
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 2 tablespoons pine nuts, toasted
• Juice of 1 lemon
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• Fresh lemon zest (optional, for garnish)

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant.
2. Add the spinach to the skillet in batches, allowing it to wilt down before adding more. Stir occasionally until all the spinach is wilted, about 3-4 minutes.
3. Stir in the toasted pine nuts and lemon juice, then season with salt and pepper.
4. Remove from heat and garnish with fresh lemon zest before serving.

Sautéed spinach with pine nuts and lemon is a quick and simple side dish that bursts with flavor. The pine nuts add a satisfying crunch, while the lemon brightens up the earthy spinach, making this dish both refreshing and savory. It’s a great addition to your paleo meal, providing nutrients and flavors in a light and easy-to-make side. It’s perfect for those busy Saturday nights when you need something quick yet impressive.

Note: More recipes are coming soon!