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

Rated 5 stars out of 5
  • Rate This Recipe
  • Read 45 Reviews
Total Time:
30 min
Prep
20 min
Cook
10 min
Yield:
4 servings
Level:
Easy
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

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:

  • 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

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

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 45 reviews

  • on May 10, 2013

    Flag

    I have made this salad a number of times, and it is always a huge hit! I make extra onions and there are never any left.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on November 23, 2012

    Flag

    Excellent salad. I made Alton Brown's Spiced Pecans instead of simply toasting pecans. Added a nice contrast in flavors. Guests really enjoyed it.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on November 16, 2012

    Flag

    This was SO good; my new favorite spinach salad. I made it to bring to friends' house for dinner last night and none was left. The roasted onions are an excellent touch. The proportion of all the other ingredients, and the yummy dressing, were just right. Using good quality baby spinach is important. It was a good foil to our heavier meat-and-potatoes dinner, but would be equally at home with a piece of grilled chicken or fish.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Baby Spinach Salad

Baby Spinach Salad

By: Robin Miller
Rated 5 stars out of 5
Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.