Baby spinach salad with roasted red onions, pecans, dried cranberries, crumbled goat cheese and citrus dressing

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Ingredients

  • 1 medium red onion
  • 2 tbsp. extra-virgin olive oil
  • Salt
  • Citrus dressing, recipe follows
  • 200g baby spinach
  • 70g pecans, toasted and chopped
  • 40g crumbled goat cheese
  • 70g dried cranberries

  • For the citrus dressing:

  • 1 tsp. lemon zest
  • 2 tbsp. freshly squeezed orange juice
  • 2 tbsp. freshly squeezed lemon juice
  • 1 tbsp. Dijon mustard
  • 1 tsp. honey, plus more to taste
  • 1/4 tsp. fresh thyme leaves, chopped
  • 1/4 tsp. fine salt
  • 4 tbsp. extra-virgin olive oil

Use imperial measurements

Method

How to make Baby spinach salad with roasted red onions, pecans, dried cranberries, crumbled goat cheese and citrus dressing

1) Preheat oven to 180C/Gas Mark 4.

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) To make the citrus dressing: 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.

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