Baby spinach salad with roasted red onions, pecans, dried cranberries, crumbled goat cheese and citrus dressing

  • Preparation Time20 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy
1 medium red onion
2 tbsp. extra-virgin olive oil
Citrus dressing, recipe follows
200g baby spinach
70g pecans, toasted and chopped
40g crumbled goat cheese
70g dried cranberries

For the citrus dressing

1 tsp. lemon zest
2 tbsp. freshly squeezed orange juice
2 tbsp. freshly squeezed lemon juice
1 tbsp. Dijon mustard
1 tsp. honey, plus more to taste
1/4 tsp. fresh thyme leaves, chopped
1/4 tsp. fine salt
4 tbsp. extra-virgin olive oil
1) Preheat oven to 180C/Gas Mark 4.

2) 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.

3) 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.

4) To make the 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.

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