Warm Spinach Salad with Goat Cheese and Apples

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.
Makes 6 to 8 servings


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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)


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.

Created date

August 2004

Nutritional Information

Calories 239
Caloriesfromfat 49 %
Protein 6.1 g
Fat 13 g
Satfat 3.4 g
Carbohydrate 29 g
Fiber 6.5 g
Sodium 313 mg
Cholesterol 6.5 mg