Recipe by annmarie
For safekeeping. I couldn't find it on Food Network's site for a while. 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.
Top Review by *Parsley*
Salad heaven! Those raosted onions were fantastic in this salad. I left them a little warm when I added them. Such a great combiation of flavors. Loved the citrusy dressing ad the creamy, tangy goat cheese (I used chevre). This salad is sure to impress guests, yet it's still easy to make. Thanx!
- 1 medium red onion
- 29.58 ml extra virgin olive oil
- kosher salt
- 1892.72 ml Baby Spinach
- 118.29 ml pecans, toasted and chopped
- 78.07 ml goat cheese
- 118.29 ml dried cranberries
- 4.92 ml lemon zest
- 29.58 ml fresh lemon juice
- 29.58 ml freshly squeezed orange juice
- 14.79 ml Dijon mustard
- 4.92 ml honey, plus more to taste
- 1.23 ml fresh thyme leave, chopped
- 1.23 ml fine salt
- 59.14 ml extra virgin olive oil
Directions See How It's Made
- 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.