Spinach Cranberry Goat Cheese Salad
A simple spinach salad that is big on flavor. It’s easy to make and is a great side for almost any meal.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 1x
- Category: Salad, Side Dish
- Cuisine: American
Ingredients
Units
Scale
Salad contents
- fresh spinach
- 1/2 cup dried cranberries
- 2.5 oz goat cheese
Roasted pepitas
- 1/2 cup raw pepitas *see note
- 1/4 tsp avocado oil
- sprinkle of salt
Marinate shallot
- 1/2 cup thinly sliced shallot (about 1 medium-sized shallot)
- 4 tbsp red wine vinegar
- drizzle of avocado oil
- 1/4 tsp salt
- 1/8 tsp pepper
- 1/2 tsp sugar
- 3 tbsp water
Dressing
- 1/3 cup red wine vinegar
- 2/3 cup avocado oil
- 2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp pepper
- 1 tbsp honey
Instructions
Marinate shallots
- Place sliced shallots in a small bowl. Add vinegar, water, salt, pepper, sugar and a drizzle of oil. Stir and set aside.
Roast pepitas
- Spread pepitas on a parchment-lined baking sheet and add a small drizzle of oil (just enough to coat) and a sprinkle of salt. Place in a 325F oven for 7-10 minutes until fragrant.
Reconstitute cranberries
- Place dried cranberries in a small bowl. Pour hot water (just enough to cover) over the cranberries and let stand for about 5 minutes. Drain water.
Dressing
- In a jar, combine vinegar, oil, salt pepper, honey and garlic powder by shaking vigorously (with the lid on of course!)
Assemble
- Add spinach to a large bowl. Add desired amount of dressing and toss. Top with cranberries, pepitas, shallots and goat cheese crumbles.
Notes
Pepitas (pumpkin seeds)
- You can buy these already roasted and salted, I just prefer to do that myself so I’m providing instructions on that.
Dressing
- You will end up with extra dressing, enjoy it for up to 2 weeks after making it.
Find it online: https://www.figjar.com/spinach-cranberry-and-goat-cheese-salad/