Description
A bright, crunchy winter salad featuring tender spinach, citrus, crunchy nuts, and a tangy maple-Dijon vinaigrette.
Ingredients
- 8–10 cups baby spinach
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon apple cider vinegar or sherry vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- Salt and pepper to taste
- 3/4 cup chopped walnuts or pecans
- 1–2 oranges or 2 tangerines, segmented
- 1/2 cup pomegranate arils
- Thinly sliced red onion
- 3–4 tablespoons crumbled goat cheese
Instructions
- Wash and thoroughly dry the baby spinach using a salad spinner.
- Make the vinaigrette by whisking together olive oil, vinegar, Dijon mustard, maple syrup, salt, and pepper until emulsified.
- Toast the walnuts or pecans in a dry skillet over medium heat for 4–6 minutes until fragrant.
- In a large bowl, combine the spinach, segmented citrus, pomegranate arils, sliced red onion, cooled nuts, and goat cheese.
- Toss gently with the dressing and serve immediately.
Notes
For a protein boost, add thinly sliced roasted chicken or pan-seared salmon. Store leftover components separately for optimal freshness.
- Prep Time: 15
- Cook Time: 10
- Category: Salad
- Method: Raw-assembly
- Cuisine: American