Spinach Salad with Goat Cheese and Pecans
User Reviews
5
Spinach Salad with Goat Cheese and Pecans
Description
Spinach Salad with Goat Cheese and Pecans features a bright dressing made by emulsifying olive oil, apple cider vinegar, Dijon mustard, minced fresh garlic, maple syrup, salt, and pepper. This dressing is gently tossed with fresh baby spinach leaves, which forms the base of the salad. Thinly sliced red onion scattered on top contributes a pungent bite, while pecan halves add valuable crunch and natural sweetness. Creamy goat cheese crumbles balance the flavors and textures, enriching each bite.
The interplay of creamy, crunchy, and tender components provides a refreshing yet satisfying salad experience. Because the dressing is mixed with the spinach before arranging the topping ingredients, the greens retain their coating without becoming soggy. This method also emphasizes a pleasing presentation with the pecans and goat cheese resting prominently on top.
This salad works well as a starter or side dish complementing grilled meats or seafood. It can also transform into a fuller meal by adding proteins such as hard-boiled eggs, grilled chicken, or baked salmon. Preparing this salad freshly is recommended; storing it after dressing risks wilting the spinach and diminishing texture.
Ingredients
Dressing:
- 2 tablespoons olive oil extra virgin
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic fresh, minced
- 1 teaspoon maple syrup real or sugar-free
- ¼ teaspoon salt
- ¼ teaspoon black pepper freshly ground
Salad:
- 5 ounces baby spinach leaves
- ¼ cup red onion thinly sliced; 20 grams
- ½ cup pecans halved; 60 grams
- ½ cup goat cheese crumbled; 60 grams
Instructions
- In a small jar with a lid, combine the olive oil, apple cider vinegar, Dijon mustard, garlic, maple syrup, salt, and pepper.
- Close the lid tightly and shake the jar until the ingredients emulsify into a smooth, velvety dressing.
- Place the spinach leaves in a large bowl. Add the dressing and toss to coat the leaves.
- Arrange the coated spinach leaves on a serving platter. Scatter the red onions on top.
- Add the pecan halves and goat cheese crumbles, evenly spreading them on the spinach leaves.
- Serve immediately.
Notes
- For added flavor, you can toast pecans at 300°F for 15 minutes before adding to the salad.
- Walnuts can be substituted for pecans, and crumbled feta cheese may replace goat cheese if desired.
- Serve the salad immediately after dressing to maintain the spinach's crispness and freshness.
- Consider adding cooked proteins like grilled chicken or baked salmon to make a complete meal with this salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Serving | 0.25recipe | |
| Calories | 224kcal | 11% |
| Carbohydrates | 5g | 2% |
| Protein | 5g | 10% |
| Fat | 21g | 32% |
| Saturated Fat | 4g | 20% |
| Sodium | 243mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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