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)
How to Make It
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.
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.