Goat Cheese Spinach Salad with Cranberries

This festive salad features creamy goat cheese, sweet dried cranberries, fresh pears and a homemade honey-Dijon dressing.

Recipe - ST. LOUIS PARK (+Wines & Spirits)

Prep Time10 Minutes

Servings6

Cook Time5 Minutes

Ingredients

FOR THE DRESSING: 3 tablespoons orange juice

2 tablespoons apple cider vinegar

1 teaspoon Dijon mustard

½ teaspoon honey

5 tablespoons extra-virgin olive oil

1 cup dried cranberries

Salt, to taste

Freshly ground black pepper, to taste

FOR THE SALAD: 4 cups packed baby spinach leaves

2 tablespoons red onion, thinly sliced

1 cup chopped, toasted walnuts

½ cup crumbled plain goat cheese

2 large ripe pears, sliced thin

Directions

Whisk orange juice, vinegar, mustard, honey and oil in a small bowl until well combined.
Add dried cranberries. Season to taste with salt and pepper.
Just before serving, place spinach leaves, red onion, walnuts and half of the goat cheese in large bowl; toss with dressing to evenly coat.
Add the crumbled goat cheese and pear slices on top of the salad.
Divide salad between 6 plates, being sure to evenly distribute the cranberries. Serve immediately.

TIP: Make the dressing ahead of time to allow the flavors to come together and store it in an airtight container in the refrigerator for up to two days.

10 minutes

Prep Time

5 minutes

Cook Time

Servings

Shop Ingredients

Makes 6 servings

FOR THE DRESSING: 3 tablespoons orange juice

L&B Freshly Squeezed Orange Juice, 16 Ounce

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$5.99$0.37/oz

2 tablespoons apple cider vinegar

Wild Harvest Organic Apple Cider Vinegar, 16 Ounce

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$3.35$0.21/oz

1 teaspoon Dijon mustard

Koops' Dijon Mustard, 12 Ounce

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$4.39$0.37/oz

½ teaspoon honey

L&B Pure Honey, 16 Ounce

Deal

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$6.49 was $7.49$0.41/oz

5 tablespoons extra-virgin olive oil

L&B Extra Virgin Olive Oil, 16.9 Ounce

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$12.99$0.77/oz

1 cup dried cranberries

L&B Dried Cranberries, 6 Ounce

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$5.99$1.00/oz

Salt, to taste

Morton Fine Sea Salt, 17.6 Ounce

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$4.89$0.28/oz

Freshly ground black pepper, to taste

L&B Coarse Ground Black Pepper, 2 Ounce

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$8.19$4.10/oz

FOR THE SALAD: 4 cups packed baby spinach leaves

Spinach Leaves Bunched, 1 Each

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$2.49

2 tablespoons red onion, thinly sliced

Red Onions, 1 Pound

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$2.49 avg/ea$2.49/lb

1 cup chopped, toasted walnuts

Unbound Snacks Toasted Churro Walnuts, 4 Ounce

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$5.29$1.32/oz

½ cup crumbled plain goat cheese

LaClare Crumbled Original Goat Cheese, 4 Ounce

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$5.49$1.37/oz

2 large ripe pears, sliced thin

Anjou Pears, 0.6 Pound

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$1.79 avg/ea$2.99/lb

Directions

Whisk orange juice, vinegar, mustard, honey and oil in a small bowl until well combined.
Add dried cranberries. Season to taste with salt and pepper.
Just before serving, place spinach leaves, red onion, walnuts and half of the goat cheese in large bowl; toss with dressing to evenly coat.
Add the crumbled goat cheese and pear slices on top of the salad.
Divide salad between 6 plates, being sure to evenly distribute the cranberries. Serve immediately.

TIP: Make the dressing ahead of time to allow the flavors to come together and store it in an airtight container in the refrigerator for up to two days.