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.

Yield: Makes 6 to 8 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 239
  • Calories from fat: 49%
  • Protein: 6.1g
  • Fat: 13g
  • Saturated fat: 3.4g
  • Carbohydrate: 29g
  • Fiber: 6.5g
  • Sodium: 313mg
  • Cholesterol: 6.5mg

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. 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. 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.
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