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.
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Seasonal Spinach Salad Recipe
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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
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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
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INSTRUCTIONS
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- In a small bowl, whisk together all the ingredients to make the vinaigrette.
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- 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.
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- 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.
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- 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.
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- Serve right away. When covered and kept in the refrigerator, leftovers keep nicely for a few days.
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ALSO SEE
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NOTES:
- Alternatives for raspberries: strawberries; thinly sliced apples, pears, peaches, or nectarine; roasted root vegetables (beets, carrots, or sweet potatoes).
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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%
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FAQs AND TIPs
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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
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- 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.
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