Spinach & Citrus Salad Recipe
Baby Spinach, Clementine Segments, Dried Cranberries, Goat Cheese, Toasted Pecans
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Ingredients
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Salad Base
Toppings
Dressing
Method
Preparation of Salad Base
- 1
Prepare Spinach
Rinse the baby spinach leaves thoroughly under cold water to remove any dirt or debris. Spin dry or pat dry with a clean kitchen towel.
- 2
Segment Clementines
Peel the clementines and separate them into segments. Remove any seeds if present and set aside.
Prepare Toppings
- 3
Toast Pecans
Preheat the oven to 350°F (175°C). Spread the pecans on a baking sheet and toast in the oven for about 5-7 minutes, or until fragrant. Keep an eye on them to prevent burning. Remove and allow to cool.
- 4
Crumble Goat Cheese
Using your fingers or a fork, crumble the goat cheese into small pieces and set aside.
Make the Dressing
- 5
Combine Dressing Ingredients
In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper until well combined.
Assemble Salad
- 6
Combine Ingredients
In a large salad bowl, combine the prepared baby spinach, clementine segments, dried cranberries, crumbled goat cheese, and toasted pecans.
- 7
Dress the Salad
Drizzle the dressing over the salad and toss gently to combine all ingredients evenly.
