Spinach Salad With Roasted Red Onions, Pecans, Dried Cranberries |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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For safekeeping. So good, and such a great meal for guests or just a fresh meal at home. Relatively inexpensive dinner for two or more if you add some chicken or turkey breast. Sweet, savory, salty, rich, fresh, great mix of flavors. 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 |
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:
1. Preheat oven to 350 degrees F.
2. 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.
3. 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.
4. Directions for Citrus Dressing:.
5. 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.
6. Prep and cooking time are Food Network estimates.
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