A spinach salad that will give you accolades instead of ho-hums. Sweet and tart cranberries, toasted almonds, piquant goat cheese, and a balsamic vinaigrette with a touch of honey to crown it. Quick pickling raw red onions reduces their pungent taste and makes them tangy and crisp.
Yield: 4 servings
Time: 20 minutes
Ingredients:
Quick Pickled Red Onions:
- 1 medium red onion, about 1 cup (150 g) thinly sliced
- 1/2 cup (120 ml) cider vinegar
- 1 cup warm water
- 1 Tbsp sugar
- 1 tsp salt
Salad
- 8 cups (250 g) baby spinach leaves, washed, dried and long stems sniped off
- 1/2 cup (65 g) dried cranberries, or more to taste
- 1/4 cup (20 g) sliced almonds, or more to taste
- 1/2 cup (110 g) goat cheese or feta cheese, crumbled in larger pieces, or more to taste
Balsamic Vinaigrette, makes about 1 1/4 cup (300 ml):
- 1 Tbsp honey
- 1 Tbsp Dijon mustard
- salt and freshly ground pepper
- 1 garlic clove, finely minced
- 4 Tbsp white balsamic vinegar, or to taste
- 3/4 cup (180 ml) extra virgin olive oil, or more
Preparation:
Start by quick pickling the red onions. Combine cider vinegar, warm water, sugar, and salt in a medium bowl. Whisk well until sugar and salt are dissolved. Add the sliced red onions and let it sit for at least 15 minutes or until you have finished preparing the remaining salad ingredients.
While the onions are pickling, prepare the balsamic vinaigrette. In a bowl, whisk honey, Dijon mustard, salt and pepper, garlic, and white balsamic vinegar until smooth. Drizzle in the olive oil and whisk until a silky texture has been achieved. Adjust seasonings, if necessary.
Remove red onion from the pickling liquid, pat it dry a bit and set aside. Arrange spinach leaves on the serving plates. Top with pickled onions, crumbled goat cheese, dried cranberries, and toasted almonds. Drizzle balsamic dressing on top and serve immediately.
