Baby Spinach Salad With Roasted Red Onions & Citrus Vinagrette               

 tags (edit): @Vogel Easy @Tried Vegetables Side Dish Salads  

 

Ingredients

SALAD
1 ea medium Red Onion Sliced Into Thin Wedges Thr
2 tablespoon Extra Virgin Olive Oil
to taste Kosher Salt
8 cups Baby Spinach
1/2 cup Pecans or Pine Nuts Toasted & Chopp
1/3 cup Goat Cheese Crumbled
1/2 cup Dried Cranberries
CITRUS DRESSING
1 teaspoon Lemon Zest
2 tablespoon Freshly-Squeezed Lemon Juice
2 tablespoon Freshly-Squeezed Orange Juice
1 tablespoon Dijon Mustard
1 teaspoon Honey Plus More To Taste
1/4 teaspoon Fresh Thyme Leaves Chopped
1/4 teaspoon Salt
1/4 cup Extra Virgin Olive Oil


 

Instructions
 SALAD:
Preheat oven to 350 degrees.

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.

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.

Yield: about 1/2 cup


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Yields: 4 Servings
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