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Warm Spinach Salad with Goat Cheese and Apples

Yield Makes 6 to 8 servings
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.


  • 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

Nutrition 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

How to Make It

  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.