Baby Spinach Salad with Roasted Red Onions, Pecans, Dried Cranberries, Crumbled Goat Cheese and Citrus Dressing

By kiwill

Ingredients

• 1 medium red onion
• 2 Tbs 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

Details

Servings 4

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