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.
Yield:
Makes 6 to 8 servings
Recipe from
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
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
Preparation
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.
Note:
November 2002
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