Sunny Spinach Salad
Sunny Spinach Salad
Ingredients:
½ c. chopped walnuts
2 medium oranges
1 medium beet
8 oz. baby spinach
5 Tbsp. olive oil
2 Tbsp. balsamic vinegar
¼ tsp. salt, plus more to taste
1/8 tsp. freshly ground black pepper, plus more to taste
1/8 tsp sugar
3 oz. soft, mild goat cheese, crumbled
¼ c. red onion, sliced thin
½ c. dried cherries
Preparation:
Preheat the oven to 350°F. Wash and dry beet, cut into wedges. Place beet wedges on tin foil and drizzle with olive oil. Wrap and bake in oven for 45 minutes or until tender. Spread walnuts on baking sheet and toast until fragrant and lightly colored, 5 to 6 minutes. Set aside until cooled slightly. Cut peels from oranges, leaving no white pith. Holding them over a small bowl, segment oranges, catching any juices. In a large bowl, combine the spinach and orange segments. In a small bowl, combine oil, vinegar, salt, pepper, sugar, and 2 Tbsp. of reserved orange juice. Whisk to combine. Taste, and adjust seasoning if necessary. Drizzle dressing over salad, tossing to coat it evenly. Add goat cheese, onion, beet wedges, chopped walnuts, and dried cherries, and toss gently to combine. Season with salt and pepper, if desired, and serve immediately.
