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Warm Spinach Salad with Goat Cheese and Apples





Yields
Makes 6 to 8 servings

Notes: Look for green, hulled pumpkin seeds (sometimes labeled pepitas) for this recipe. To toast pumpkin seeds, stir in a 6- to 8-inch frying pan over medium heat until they begin to brown, about 5 minutes.

 1 1/2 pounds sweet onions, such as Vidalia or Oso, peeled and sliced into 1/4-inch-thick rings
 5 tablespoons olive oil
 1 teaspoon minced garlic
  About 1/2 teaspoon salt
 1/4 cup apple cider vinegar
 3 tablespoons apple juice
 1 pound baby spinach leaves, rinsed and drained
 3 sweet apples such as Fuji (about 1 1/2 lbs. total), rinsed, cored, and cut into 1/4-inch slices
 4 ounces fresh chèvre (goat cheese), crumbled
 1/2 cup pumpkin seeds, toasted (see notes)
  Pepper
Step 1
1

In a 12- by 17-inch baking pan, mix onions with 1 tablespoon olive oil, the garlic, and 1/4 teaspoon salt. Bake in a 375° regular or convection oven, stirring halfway through baking time, until onions are soft and browned, 25 to 35 minutes.

Step 2
2

Meanwhile, in a large bowl, mix vinegar, apple juice, and remaining 1/4 teaspoon salt. Add onions, spinach, apples, goat cheese, and pumpkin seeds. Heat remaining 4 tablespoons oil in a small frying pan over high heat. When hot, pour over salad and mix to coat and wilt evenly. Season with more salt and pepper to taste. Serve immediately.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories239
% Daily Value *
Total Fat 13g17%

Saturated Fat 3.4g17%
Cholesterol 6.5mg3%
Sodium 313mg14%
Total Carbohydrate 29g11%

Dietary Fiber 6.5g24%
Protein 6.1g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.