Baby Spinach w/ Roasted Red Onions, Pecans, Dried Cranberries, Goat Cheese and Citrus Dressing

By moninikole

Ingredients

• 1 medium red onion
• 2 tablespoons extra-virgin olive oil
• Kosher salt
• Citrus Dressing, recipe follows
• 8 cups baby spinach
• 1/2 cup pecans, toasted and chopped
• 1/3 cup crumbled goat cheese
• 1/2 cup dried cranberries

Preparation

Step 1

Preheat oven to 350 degrees F.

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:
1 teaspoon lemon zest

1 (not 2) tablespoons freshly squeezed lemon juice

1 (not 2) tablespoons 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 fine salt

1/4 cup extra-virgin olive oil

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