Nov 15 2010
Spinach Salad with Cranberries and Goat Cheese
Sometimes I forget about posting things other than hearty meals and baked goods, but since I often turn to food blogs for salad ideas, I thought I should contribute as well. It’s not that I don’t love a good salad; on the contrary, when I’m in the mood for salad, I can eat it daily. But so often I go with a simple salad and throw my energy into the meal.
Since cranberries are everywhere, I thought I’d pair them with a basic spinach salad, yet give it a bit of a twist by using cinnamon cranberry goat cheese. It’s not available everywhere, but plain goat cheese works just as well.
Spinach Salad with Cranberries and Goat Cheese
1 10-ounce bag baby spinach
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
salt & pepper
1 small red onion, thinly sliced
1/2 cup dried cranberries
4 ounces cranberry cinnamon goat cheese (or mild goat cheese), at room temperature
Whisk olive oil and vinegar until blended, season with salt and pepper to taste. In a large bowl, toss the spinach with the dressing. Top with red onion, cranberries, and crumbles of goat cheese.
