Spinach Salad With Roasted Red Onions, Pecans, Drie

Name: Spinach Salad With Roasted Red Onions, Pecans, Dried Cranberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium red onion; 2 tablespoons extra virgin olive oil; kosher salt; 8 cups Baby Spinach; 1/2 cup pecans, toasted and chopped; 1/3 cup goat cheese; 1/2 cup dried cranberries; Citrus Dressing; 1 teaspoon lemon zest; 2 tablespoons fresh lemon juice; 2 tablespoons freshly squeezed orange juice; 1 tablespoon Dijon mustard; 1 teaspoon honey, plus more to taste; 1/4 teaspoon fresh thyme leave, chopped; 1/4 teaspoon fine salt; 1/4 cup extra virgin olive oil

Servings: persons

1 medium red onion
2 tablespoons extra virgin olive oil
kosher salt
8 cups Baby Spinach
1/2 cup pecans, toasted and chopped
1/3 cup goat cheese
1/2 cup dried cranberries
Citrus Dressing
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
2 tablespoons freshly squeezed orange juice
1 tablespoon Dijon mustard
1 teaspoon honey, plus more to taste
1/4 teaspoon fresh thyme leave, chopped
1/4 teaspoon fine salt
1/4 cup extra virgin olive oil

1
Preheat oven to 350 degrees F.
2
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.
3
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.
4
Directions for Citrus Dressing:.
5
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.
6
Prep and cooking time are Food Network estimates.

365

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 medium red onion, 2 tablespoons extra virgin olive oil, kosher salt, 8 cups Baby Spinach, and more.

Yes, Spinach Salad With Roasted Red Onions, Pecans, Dried Cranberries falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Spinach Salad With Roasted Red Onions, Pecans, Dried Cranberries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions