Spinach Salad

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

By Cookie and Kate · Cookie and KatePublic

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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.

Prep: 20 min
Cook: 4 min
Total: 24 min
Servings: 6

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This recipe was taken from Spinach Salad · by Cookie and Kate. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 6 people

Cooking for

140 gbaby spinach
¼medium red onion, very thinly sliced
115–140 ggoat cheese, crumbled
0.5 cuppecan halves
170 gfresh raspberries or see note for additional options
1 tbspthick balsamic vinegar* or balsamic glaze, drizzled over the top
—Freshly ground black pepper
3 tbspextra-virgin olive oil
1 tbspsherry vinegar, red wine vinegar or apple cider vinegar
1 tspDijon mustard
0.5 tspmaple syrup or honey
1small clove garlic, pressed or minced
0.13 tspfine salt, to taste
—Several twists of freshly ground black pepper

Steps

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.

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Per portion

Calories: ~123.1 kcal
Protein: ~5.5 g
Fat: ~16.9 g
Carbs: ~4.4 g
Fiber: ~1.1 g
Sodium: ~113.9 mg

4 ingredients still need USDA food links. Freshly ground black pepper, Several twists of freshly ground black pepper are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 6-portion recipe.

Approximate — includes amount ranges.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

Milk
Meat
Tree nuts

Partial · 9/14 ingredients linked