Seasonal Spinach Salad
Ingredients
The salad
-
5
ounces
baby spinach
-
¼
medium
red onion
-
4 to 5
ounces
goat cheese
-
½
cup
pecan halves
-
6
ounces
fresh raspberries
-
1
tablespoon
thick balsamic vinegar or balsamic glaze
-
to taste
freshly ground black pepper
The vinaigrette
-
3
tablespoons
extra-virgin olive oil
-
1
tablespoon
sherry vinegar or red wine vinegar or apple cider vinegar
-
1
teaspoon
Dijon mustard
-
½
teaspoon
maple syrup or honey
-
1
small clove
garlic
-
⅛
teaspoon
fine salt
-
to taste
freshly ground black pepper
Instructions
- Prepare the vinaigrette by whisking together all of the vinaigrette ingredients in a small bowl.
- Toast the pecan halves in a skillet over medium-low heat until fragrant.
- In a large serving bowl, combine the spinach and sliced onion.
- Drizzle the vinaigrette over the spinach and toss gently to coat.
- Top the salad with goat cheese, toasted pecans, and raspberries.
- Sprinkle black pepper and drizzle balsamic vinegar on top.
- Serve immediately, or store leftovers in the refrigerator.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
20g
Total carbohydrates
15g
Total protein
8g
Sodium
200mg
Cholesterol
20mg
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