Goat Cheese Spinach Salad with Cranberries
Servings:*
1 saladIngredients
- For the dressing:
- 3 tablespoons orange juice
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoons honey
- 5 tablespoons extra-virgin olive oil
- 1 cup dried cranberries
- Salt and freshly ground black pepper
- For the salad:
- 4 cups packed baby spinach leaves
- 2 tablespoons red onion, thinly sliced
- 1 cup chopped, toasted walnuts
- ½ cup crumbled plain goat cheese
- 2 large ripe pears, sliced thin
Directions
-
Whisk orange juice, vinegar, mustard, honey and oil in a small bowl until well combined.
-
Add dried cranberries. Season to taste with salt and pepper.
-
Just before serving, place spinach leaves, red onion, walnuts and half of the goat cheese in large bowl; toss with dressing to evenly coat.
-
Add the crumbled goat cheese and pear slices on top of the salad.
-
Divide salad between 6 plates, being sure to evenly distribute the cranberries. Serve immediately.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.