Warm Spinach Salad with Goat Cheese and Apples |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
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. Ingredients:
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 |
Directions:
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.
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.
|
|