Seasonal Spinach Salad
Total Time
24 minutes
Prep Time
20 minutes
Cook Time
4 minutes
Rating
5 out of 5 stars
(4)
Ingredients
6 salads
- 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
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Preparation
Step 1
Prepare the vinaigrette by whisking together all of the ingredients in a small bowl.
Step 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.
Step 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.
Step 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.
Step 5
Serve promptly. Leftovers keep well for a couple of days, covered and refrigerated.
Step 6
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Chef's notes
Raspberry alternatives:
Thinly sliced apple, pear, peach or nectarine, strawberries, or roasted root vegetables, such as beets, carrots, or sweet potatoes.
Make it dairy free/vegan:
Omit the goat cheese.
Balsamic vinegar note:
For a beautiful drizzle and impactful flavor, you must use high-quality, thick balsamic vinegar or balsamic glaze/reduction.
