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Spinach Beet Salad with Goat Cheese, Pecans, and Orange Balsamic Dressing

Spinach Beet Salad with Goat Cheese and Pecans

A fresh spinach salad with tender beets, creamy goat cheese, red onion, and toasted pecans tossed in a bright balsamic vinaigrette.
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Prep Time:15 minutes
Total Time:15 minutes
Course: Salad
Keyword: Beets, Goat Cheese, Pecans, Spinach, Summer
Servings: 4 people
Calories: 422kcal

Ingredients

For the Salad

  • 8 oz baby spinach
  • 3 oz goat cheese crumbled
  • 4 small cooked beets *See Note 1 quarted
  • ½ small red onion thinly sliced
  • ½ cup pecans *See Note 2
  • 2 clementine oranges *See Note 3 peeled and separated into segments

For the Dressing

  • 6 tbsp extra virgin olive oil
  • 4 tbsp orange juice
  • 3 tbsp balsamic vinegar
  • 1 clove garlic grated
  • 2 tsp dijon mustard
  • 1 tsp honey
  • ½ tsp sea salt
  • ¼ tsp fresh groud black pepper
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Instructions

  • Roast the Pecans. Preheat the oven to 350°F. Spread the pecans on a baking sheet and toast for 5–7 minutes, until fragrant. Set aside to cool.
    ½ cup pecans *See Note 2
  • Make the Dressing. In a small bowl or jar, whisk together the dressing ingredients until well combined. NOTE: You will not use all of the dressing. Reserve half the dressing to serve on the side.
    6 tbsp extra virgin olive oil, 4 tbsp orange juice, 3 tbsp balsamic vinegar, 1 clove garlic, 2 tsp dijon mustard, 1 tsp honey, ½ tsp sea salt, ¼ tsp fresh groud black pepper
  • Dress the Spinach. Add the spinach to a large serving bowl. Drizzle with half of the prepared dressing and toss to coat evenly.
    8 oz baby spinach
  • Add the Toppings. Top with the beets, red onion, toasted pecans, clementine segments and crumbled goat cheese.
    3 oz goat cheese, 4 small cooked beets *See Note 1, ½ small red onion, 2 clementine oranges *See Note 3
  • Serve immediately with the remaining dressing on the side.

Notes

Note 1 - Beets: I use store-bought, pre-cooked beets for ease. If you prefer, you can roast your own fresh beets.
Note 2 - Pecans: I use raw pecans and roast them myself. Unsalted, pre-roasted pecans will work fine as well. I would avoid using pecans with any type of flavor, salt, or sweetener already added.
Note 3 - Clementine Oranges: I use the easy-peel clementines. Any oranges will work. Simply cut into bite-sized pieces before adding to the salad.
 

Nutrition

Serving: 1serving | Calories: 422kcal | Carbohydrates: 22g | Protein: 9g | Fat: 35g
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