Seasonal Spinach Salad Recipe

Seasonal Spinach Salad Recipe: Prepare this recipe for spinach salad to go with your preferred main courses! Seasonal fruit, creamy goat cheese, toasted pecans, a small quantity of red onion, and the ideal amount of vinaigrette combine in this light spinach salad. A last sprinkle of rich balsamic glaze or vinegar completes it.

Seasonal Spinach Salad Recipe

INGREDIENTS

Salad

• 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

Vinaigrette

• 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

INSTRUCTIONS

• In a small bowl, whisk together all the ingredients to make the vinaigrette.

• In a medium skillet over medium-low heat, toast the pecan halves, stirring frequently, until they are toasted and aromatic, 3 to 4 minutes. Put aside.

• In a large serving bowl, combine the sliced onion and spinach to construct the salad. After adding all of the dressing, toss the spinach gently until it’s lightly coated.

• Add the raspberries, toasted walnuts, and goat cheese to the salad. Once you’ve added a few twists of black pepper, pour the balsamic vinegar on top.

• Serve right away. When covered and kept in the refrigerator, leftovers keep nicely for a few days.

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NOTES:

• Alternatives for raspberries: strawberries; thinly sliced apples, pears, peaches, or nectarine; roasted root vegetables (beets, carrots, or sweet potatoes).

Nutrition Facts

• Serves 6
• Amount Per Serving
• Calories 202
• % Daily Value*
• Total Fat 17.8g 23%
• Saturated Fat 4.3g
• Trans Fat 0g
• Polyunsaturated Fat 3g
• Monounsaturated Fat 9.6g 0%
• Cholesterol 8.7mg 3%
• Sodium 177.1mg 8%
• Total Carbohydrate 7.2g 3%
• Dietary Fiber 3.4g 12%
• Sugars 2.7g
• Protein 5.5g 11%
  Vitamin A18%
• Vitamin C16%
• Calcium5%
• Iron8%
• Vitamin D1%
• Magnesium10%
• Potassium5%
• Zinc8%
• Phosphorus8%
• Thiamin (B1)9%
• Riboflavin (B2)11%
• Niacin (B3)3%
• Vitamin B68%
• Folic Acid (B9)14%
• Vitamin B121%
• Vitamin E6%
• Vitamin K147%

FAQs AND TIPs 

Seasonal Spinach Salad Toppings

• Although raspberries are used in this recipe for spinach salad, it may be readily modified for different seasons. Select the finest product on the market!
• Strawberries (approximately two handfuls, finely cut) in the spring
  Summertime produce: one large, thinly cut nectarines, strawberries, peaches, or raspberries

• Autumn: raspberries or a single, large pear or apple, thinly sliced
• Winter: Sweet potatoes, roasted carrots, and roasted beets are examples of roasted root vegetables. Just a few handfuls will
• be needed for each of my sheet pan-filling roasted veggie dishes, leaving leftovers for another dinner.