Spinach Salad with Smoked Pecan Vinaigrette

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Spinach Salad with Smoked Pecan VinaigretteRecipe

Photo: Greg Dupree

Adding smoked pecans to this salad is a healthier way to add bacon-like flavor to the dish because pecans are low in saturated fats, nutrient rich, and full of heart-healthy oils. You can substitute store-bought smoked almonds if you don’t have time to smoke the nuts yourself. Goat cheese is a soft, fresh cheese that adds creaminess with a tangy kick. Crumbling goat cheese can be tricky because it is so soft. A trick? Chill the log until it’s very cold, then pinch off small pieces with your fingers.

Serves 6 (serving size: about 1 cup)


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Cooking spray
1 small red onion, cut cross-wise into 1/2-in.-thick slices
3 tablespoons olive oil
1 1/2 tablespoons sherry vinegar
1 teaspoon Dijon mustard
1/4 teaspoon black pepper
5 ounces baby spinach
2 ounces goat cheese, crumbled (about 1/2 cup)


Active: 20 Minutes
Total: 20 Minutes

1. Heat a grill pan over high; coat with cooking spray. Grill onion slices, turning occasionally, until charred and very tender, 10 to 12 minutes. Place in a bowl; cover with plastic wrap, and let stand 5 minutes.

2. Whisk together Smoked and Spiced Pecans, oil, vinegar, Dijon, and pepper in a large bowl. Add spinach and onions; toss to coat. Divide among 6 plates. Top evenly with goat cheese.

Created date

October 2016

Nutritional Information

Calories 136
Fat 12.7 g
Satfat 2.5 g
Monofat 8 g
Polyfat 1.9 g
Protein 3 g
Carbohydrate 3 g
Fiber 1 g
Cholesterol 4 mg
Iron 1 mg
Sodium 101 mg
Calcium 41 mg
Sugars 1 g
Est. Added Sugars 0 g