Port Wine Spinach Salad with Sweet and Spicy Pecans
Elevate your salad game with this Port Wine Spinach Salad with Sweet and Spicy Pecans, a perfect balance of rich, tangy, and sweet flavors. This sophisticated yet simple recipe features a base of tender baby spinach adorned with caramelized pecans coated in maple syrup, brown sugar, and a dash of cayenne for a subtle kick. The star of the dish is the luxurious port wine vinaigrette, reduced to a velvety finish and blended with balsamic vinegar, Dijon mustard, and honey for a vibrant dressing that ties it all together. Topped with creamy crumbled goat cheese, thinly sliced red onions, and optional fresh strawberries for a burst of color and freshness, this salad is perfect as an elegant appetizer or a light dinner. Quick to whip up in just 25 minutes, this recipe is a showstopper for entertaining or upgrading your weeknight meals!
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Recipe Information
Ingredients
- 5 cups Baby spinach
- 0.5 cups Port wine
- 2 tablespoons Balsamic vinegar
- 1 teaspoon Dijon mustard
- 0.25 cups Olive oil
- 1 tablespoon Honey
- 1 cup Pecan halves
- 2 tablespoons Maple syrup
- 1 tablespoon Brown sugar
- 0.25 teaspoon Cayenne pepper
- 0.5 teaspoons Salt
- 0.5 Red onion
- 0.5 cups Crumbled goat cheese
- 1 cup Fresh strawberries (optional)
Instructions
Preheat your oven to 350°F (175°C).
In a medium mixing bowl, combine the pecan halves, maple syrup, brown sugar, cayenne pepper, and 1/4 teaspoon of salt. Stir until the pecans are evenly coated.
Spread the pecans in a single layer on a parchment-lined baking sheet. Bake for 8-10 minutes, stirring halfway through, until the pecans are fragrant and caramelized. Remove from the oven and allow to cool completely.
In a small saucepan over medium heat, bring the port wine to a simmer and let it reduce to about half its volume, approximately 5 minutes. Remove from heat and let cool slightly.
In a small mixing bowl, whisk the reduced port wine, balsamic vinegar, Dijon mustard, olive oil, remaining salt, and honey until the dressing is smooth and emulsified. Set aside.
Thinly slice the red onion and hull the strawberries if using. Set them aside.
In a large salad bowl, add the baby spinach, sliced red onion, and strawberries (if using). Toss gently to combine.
Drizzle the port wine dressing over the salad and toss again to evenly coat the greens.
Top the salad with the sweet and spicy pecans and crumbled goat cheese.
Serve immediately and enjoy!
Nutrition Facts
Calories |
475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.0 g | 47% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 370 mg | 16% | |
| Total Carbohydrate | 26.7 g | 10% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 20.6 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 93 mg | 7% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 244 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
