Cranberry Goat Cheese Salad with Walnuts
Sweet dried cranberries, crunchy walnuts, tangy goat cheese and baby spinach tossed in a light honey balsamic vinaigrette dressing.
Servings: 5 servings
Calories: 261kcal
Cost: $4.40
Ingredients
- 6 cups baby spinach roughly an 8 ounce bag of store bought
- ¼ cup goat cheese crumbled (like chevre)
- ½ cup dried cranberries sweetened
- ½ cup walnuts raw, roughly chopped
- ½ shallot finely minced (about 2 tablespoons)
- ⅛ cup vegetable oil can use grapeseed or other neutral oil
- ¼ cup balsamic vinegar
- 1 tablespoon honey
- pinch salt and pepper optional
Instructions
- Whisk together oil, vinegar, honey, minced shallot, and salt and pepper (optional).
- Wash and dry or spin lettuces. Add to salad bowl.
- Toss gently with cranberries and walnuts.
- Pour enough dressing around the outside of the bowl (not on the salad) enough to coat the outside of the bowl. Toss salad and taste to see if you need to add more. Repeat until salad is dressed enough. Save excess salad dressing for up to two weeks.
- Crumble cheese over salad, toss gently to combine.
Notes
- Keep goat cheese chilled until just ready to use. If it's too soft, place in freezer to firm up a bit more, and use a fork to scrap crumbles directly over salad.
- Shake/whisk dressing before pouring as oil and vinegar separate-keep in mind you likely won't use it all, so don't pour it all.
- Store excess dressing in the fridge in a tightly closed container for up to one week.
Nutrition
Serving: 1g | Calories: 261kcal | Carbohydrates: 17g | Protein: 5g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 5mg | Sodium: 71mg | Potassium: 261mg | Fiber: 2g | Sugar: 12g | Vitamin A: 3493IU | Vitamin C: 10mg | Calcium: 63mg | Iron: 2mg