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

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Not sure what I did wrong: I made the dressing one day in advance of Thanksgiving and I doubled all the ingredients as I was having a large crowd for dinner. I used every ingredient as listed (freshly zested lemon peel, fresh orange and lemon juice, etc. for the dressing and it had a cloying "Pledge" furniture polish taste and smell. Everything else about the salad was great. Perhaps cutting down on the amount of lemon zest would be helpful or if making in advance, adding lemon zest immediately before using might do the trick.

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The combination of flavors is outstanding! I have made this salad multiple times and never get sick of ii.. Enjoy!!!!

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i made this salad for my parents anniversary dinner along with a roasted chicken. they loved the salad. i had some of the ingredients left over the next day and had another one. in my opinion, the salad dressing was even better the next day. next time i may make the dressing up the day before and give the flavors a chance to meld, or at least a few hours ahead.

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This recipe is a hit! My whole family asked for the recipe. The dressing is really great, I used a little less mustard, my preference, but it's definitely a must try.

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As a member of a CSA, I tend to get a flood of greens every week during the summer. We tried this recipe without the pecans and it was terrific - in fact, my wife has asked for it on a weekly basis. Great with mixed greens, arugula, etc.

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Delicious salad!!! Loved the roasted red onions. I would sweeten the citrus dressing a little more than recipe calls for - only change that I'd make.

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I used bleu cheese instead of the goat cheese..Really added a savory dimension to the salad...

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Excellent and easy

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Every dinner I make this for, I get rave reviews. I've changed the thyme to Tarragon and it gives it a really fresh flavor.

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Love it