Baby Spinach Salad with Roasted Red Onions, Pecans, Dried Cranberries, Crumbled Goat Cheese and Citrus Dressing

Total Time:
30 min
Prep:
20 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 medium red onion
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • Citrus Dressing, recipe follows
  • 8 cups baby spinach
  • 1/2 cup pecans, toasted and chopped
  • 1/3 cup crumbled goat cheese
  • 1/2 cup dried cranberries
  • Citrus Dressing:
  • 1 teaspoon lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons freshly squeezed orange juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey, plus more to taste
  • 1/4 teaspoon fresh thyme leaves, chopped
  • 1/4 teaspoon fine salt
  • 1/4 cup extra-virgin olive oil
Directions
  • Preheat oven to 350 degrees F.

  • Slice the onion into thin wedges, through the root end. Toss with the olive oil, season with salt, to taste, and spread out on a baking sheet. Roast until just soft and brown, about 20 minutes. Set aside to cool.

  • Put the spinach and onions in a large bowl. Drizzle with some of the dressing and toss. Add more dressing as needed; spinach should just be lightly coated. Divide salad among 4 chilled plates. Top with pecans, goat cheese, and dried cranberries. Serve immediately.

  • Copyright 2005 Television Food Network, G.P. All rights reserved.

Citrus Dressing:
  • Whisk the lemon zest, lemon juice, orange juice, Dijon, honey, thyme, and salt in a medium bowl until well combined. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing.

  • Yield: about 1/2 cup


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    Baby Spinach Salad

    Recipe courtesy of Robin Miller