1/1 Photo of Spinach Salad With Roasted Red Onions, Pecans, Dried Cranberries
Chef #476903's Note:
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.
My Private Note
Units: US | Metric
- 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
- 1Preheat oven to 350 degrees F.
- 2Slice 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.
- 3Put 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.
- 4Directions for Citrus Dressing:.
- 5Whisk 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.
- 6Prep and cooking time are Food Network estimates.
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Nutritional Facts for Spinach Salad With Roasted Red Onions, Pecans, Dried Cranberries
Serving Size: 1 (155 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 317.1
- Calories from Fat 274
- Total Fat 30.4 g
- Saturated Fat 3.6 g
- Cholesterol 0.0 mg
- Sodium 236.4 mg
- Total Carbohydrate 11.5 g
- Dietary Fiber 3.7 g
- Sugars 4.8 g
- Protein 3.5 g
The following items or measurements are not included: