Spinach Salad With Roasted Red Onions, Pecans, Dried Cranberries
photo by *Parsley*
- Ready In:
- 30mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 1 medium red onion
- 2 tablespoons extra virgin olive oil
- kosher salt
- 8 cups Baby Spinach
- 1⁄2 cup pecans, toasted and chopped
- 1⁄3 cup goat cheese
- 1⁄2 cup dried cranberries
-
Citrus Dressing
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 2 tablespoons freshly squeezed orange juice
- 1 tablespoon Dijon mustard
- 1 teaspoon honey, plus more to taste
- 1⁄4 teaspoon fresh thyme leave, 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.
- Directions for 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.
- Prep and cooking time are Food Network estimates.
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Reviews
-
This was very flavorful. And super easy to throw together. All the flavors melded nicely together, and nothing was too overpowering. I loved the dressing and will probably make it over and over for other salads. I substituted the goat cheese with feta as that is what I had on hand. Thanks for the great refreshing recipe.
Tweaks
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This was very flavorful. And super easy to throw together. All the flavors melded nicely together, and nothing was too overpowering. I loved the dressing and will probably make it over and over for other salads. I substituted the goat cheese with feta as that is what I had on hand. Thanks for the great refreshing recipe.