Description
A fresh and nutritious Spinach Salad featuring tender baby spinach, creamy goat cheese, crunchy toasted walnuts, and sweet craisins, all tossed in a tangy homemade balsamic vinaigrette. This quick and easy recipe is perfect for a light lunch or a healthy side dish.
Ingredients
Scale
Salad Ingredients
- 8 ounces baby spinach (washed and dried)
- 3 ounces goat cheese (crumbled)
- ½ cup toasted walnuts
- ½ cup craisins
- Pepper to taste
Vinaigrette Ingredients
- 1 tablespoon Dijon mustard
- 3 tablespoons balsamic vinegar
- 5 tablespoons extra virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Prepare the Salad: Place the baby spinach, crumbled goat cheese, toasted walnuts, and craisins into a large salad bowl. Toss them gently to combine.
- Make the Vinaigrette: In a small bowl, whisk together the Dijon mustard, balsamic vinegar, extra virgin olive oil, salt, and pepper until the dressing is emulsified and smooth.
- Toss with Dressing: Drizzle the vinaigrette over the salad mixture, then toss gently to evenly coat all ingredients.
- Season and Serve: Finish by seasoning the salad with freshly ground black pepper to taste, then serve immediately for best freshness.
Notes
- Toast the walnuts lightly in a dry pan over medium heat to bring out their flavor and crunch.
- For added texture, consider adding thinly sliced red onions or cucumber.
- Use fresh baby spinach to ensure the salad is tender and vibrant.
- Store leftover dressing in a sealed container in the refrigerator for up to one week.
- For a vegan version, substitute goat cheese with a vegan cheese alternative or omit it.
