Ingredients:

  • 10 oz (283g) fresh baby spinach, washed and thoroughly dried
  • 1 cup (113g) dried cranberries (Craisins), preferably sweetened
  • 1 cup (100g) pecan halves, toasted and coarsely chopped
  • 4 oz (113g) goat cheese, crumbled
  • 1/2 cup (75g) red onion, thinly sliced
  • 1/4 cup (60ml) extra virgin olive oil
  • 3 tablespoons (45ml) balsamic vinegar
  • 2 tablespoons (30ml) orange juice, freshly squeezed
  • 1 tablespoon (15ml) Dijon mustard
  • 1 tablespoon (15ml) honey or maple syrup
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Instructions:

  1. Heat a small skillet over medium heat. Add pecans and toast for 5-7 minutes, stirring occasionally, until fragrant and lightly browned. Remove from heat and let cool slightly before chopping.
  2. In a small bowl, whisk together olive oil, balsamic vinegar, orange juice, Dijon mustard, honey (or maple syrup), salt, and pepper until emulsified. Taste and adjust seasonings as needed.
  3. In a large salad bowl, combine spinach, dried cranberries, toasted pecans, crumbled goat cheese, and thinly sliced red onion.
  4. Just before serving, drizzle the vinaigrette over the salad and toss gently to combine. Serve immediately.