Name: Spinach Salad
Prep time: 20 min
Cook time: 4 min
Total time: 24 min
Yield: 6
Cuisine: American
Ingredients: 5 ounces baby spinach; ¼ medium red onion, very thinly sliced; 4 to 5 ounces goat cheese, crumbled; ½ cup pecan halves; 6 ounces fresh raspberries or see note for additional options; 1 tablespoon thick balsamic vinegar* or balsamic glaze, drizzled over the top; Freshly ground black pepper; 3 tablespoons extra-virgin olive oil; 1 tablespoon sherry vinegar, red wine vinegar or apple cider vinegar; 1 teaspoon Dijon mustard; ½ teaspoon maple syrup or honey; 1 small clove garlic, pressed or minced; ⅛ teaspoon fine salt, to taste; Several twists of freshly ground black pepper

Spinach Salad

Make this delicious spinach salad recipe to serve with your main dish! It features fresh spinach, creamy goat cheese and seasonal fruit. Recipe yields 6 side salads.

24 min total 20 min prep 4 min cook 6 202 cal

Instructions

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1 Prepare the vinaigrette by whisking together all of the ingredients in a small bowl.
2 Toast the pecan halves in a medium skillet over medium-low heat, stirring often, until they are warm and smell fragrant, about 3 to 4 minutes. Set aside.
3 To assemble the salad, place the spinach and sliced onion in a large serving bowl. Drizzle in all of the dressing, and gently toss until the spinach is lightly coated.
4 Top the salad with the goat cheese, toasted pecans, and raspberries. Sprinkle a few twists of black pepper on top, then drizzle the balsamic vinegar over the top.
5 Serve promptly. Leftovers keep well for a couple of days, covered and refrigerated.