Seasonal Spinach Salad
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.
Ingreadient
- 5 ounces baby spinach
- ¼ medium red onion, very thinly sliced
- 4 to 5 ounces goat cheese, crumbled
- ½ cup pecan halves
- 6 ounces fresh raspberries or see note for additional options
- 1 tablespoon thick balsamic vinegar* or balsamic glaze, drizzled over the top
- Freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon sherry vinegar, red wine vinegar or apple cider vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon maple syrup or honey
- 1 small clove garlic, pressed or minced
- ⅛ teaspoon fine salt, to taste
- Several twists of freshly ground black pepper
Direction
- Prepare the vinaigrette by whisking together all of the ingredients in a small bowl.
- 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.
- 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.
- 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.
- Serve promptly. Leftovers keep well for a couple of days, covered and refrigerated.
