This vibrant and refreshing salad is a perfect blend of earthy, sweet, and tangy flavors. The tender spinach leaves serve as a delicate base, while the creamy goat cheese adds a luxurious touch. The star of the dish is the beetroot vinaigrette, which brings a beautiful color and a subtle sweetness that complements the other ingredients. With a mix of textures and flavors, this salad is not only visually appealing but also a delicious and nutritious choice for any meal.
Ingredients:
For the Salad:
- 6 cups fresh baby spinach leaves
- 4 oz goat cheese, crumbled
- 1/4 cup toasted walnuts or pecans
- 1/2 cup thinly sliced red onion
- 1/2 cup sliced fresh strawberries (optional)
- 1/4 cup dried cranberries
For the Beetroot Vinaigrette:
- 1 small beet, cooked and peeled
- 1/4 cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey or maple syrup
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions:
- Prepare the Vinaigrette:
- In a blender or food processor, combine the cooked beet, olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper.
- Blend until smooth and well-combined. Adjust seasoning to taste.
- Assemble the Salad:
- In a large salad bowl, add the baby spinach leaves.
- Top with crumbled goat cheese, toasted walnuts or pecans, red onion slices, strawberries (if using), and dried cranberries.
- Dress the Salad:
- Drizzle the beetroot vinaigrette over the salad.
- Toss gently to coat the spinach and other ingredients evenly with the vinaigrette.
- Serve:
- Serve immediately, garnishing with additional crumbled goat cheese and nuts if desired.
Enjoy this delightful and healthy salad as a starter, side dish, or light main course!
