Ingredients for Spinach Salad With Roasted Red Onions Pecans Dried Cranberries
- Red Onion
- Extra Virgin Olive Oil
- Kosher Salt
- Baby Spinach
- 1 cup pecans
- 4 ounces goat cheese
- 4 tablespoons dried cranberries
- Zest of 1 lemon
- Fresh Lemon Juice
- 1 tablespoon orange juice
- Dijon Mustard
- 1 tablespoon honey
- Fresh Thyme Leave
- Fine Salt
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How to Make Spinach Salad With Roasted Red Onions Pecans Dried Cranberries
- Preheat oven to 350°F (175°C).
- Slice 1 large red onion into thin wedges, keeping the root end intact.
- Toss onion wedges with 2 tablespoons olive oil, 1/2 teaspoon salt, and spread on a baking sheet.
- Roast for 20 minutes, or until softened and slightly browned.
- Set aside to cool.
- In a large bowl, combine 10 ounces baby spinach and the roasted red onions.
- Drizzle with 2-3 tablespoons of citrus dressing (recipe below) and gently toss to coat.
- Add more dressing as needed; spinach should be lightly coated.
- Divide salad among 4 chilled plates.
- Top each serving with 1/4 cup pecans, 1 ounce crumbled goat cheese, and 1 tablespoon dried cranberries.
- Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
19g
Fat
18g
Carbs
3g
