Spinach Salad with Roasted Red Onions Pecans Dried Cranberries
Elevate your salad game with this vibrant Spinach Salad with Roasted Red Onions, Pecans, and Dried Cranberries—a delightful mix of flavors and textures that's as nutritious as it is delicious! Tender baby spinach leaves serve as the perfect base, enhanced by sweetly caramelized roasted red onions, crunchy toasted pecans, and bursts of tartness from dried cranberries. A homemade balsamic vinaigrette, lightly sweetened with honey, ties it all together with a tangy-sweet finish. For extra indulgence, sprinkle crumbled goat cheese on top for a creamy, tangy touch. This quick and easy recipe, ready in just 35 minutes, is perfect for a healthy lunch, festive holiday spread, or elegant dinner side dish. Rich in antioxidants and bursting with color, it’s the ultimate crowd-pleaser for your next gathering!
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Recipe Information
Ingredients
- 6 cups Baby spinach
- 1 large Red onion
- 3 tablespoons Olive oil
- 1 cup Pecans
- 1 cup Dried cranberries
- 2 tablespoons Balsamic vinegar
- 1 teaspoon Honey
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.5 cup Crumbled goat cheese (optional)
Instructions
Preheat your oven to 400°F (200°C).
Peel and slice the red onion into thin wedges.
Place the onion wedges on a baking sheet and drizzle with 1 tablespoon of olive oil. Sprinkle with a pinch of salt and black pepper.
Roast the onions in the preheated oven for 15-20 minutes, stirring halfway through, until they are tender and slightly caramelized. Remove from the oven and let them cool to room temperature.
While the onions are roasting, toast the pecans. Place them in a dry skillet over medium heat and toast for 3-5 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat and let them cool.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, balsamic vinegar, honey, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to make the dressing.
In a large salad bowl, combine the baby spinach, roasted red onions, pecans, and dried cranberries.
Drizzle the dressing over the salad and toss gently to combine.
If desired, sprinkle crumbled goat cheese over the top for added creaminess and flavor.
Serve immediately and enjoy!
Nutrition Facts
Calories |
2003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.8 g | 179% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 25.6 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 1937 mg | 84% | |
| Total Carbohydrate | 153.1 g | 56% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 115.1 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 472 mg | 36% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 818 mg | 17% | |
*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.
