Spinach Clementine Salad
Baby spinach, crunchy almonds, goat cheese and clementines bursting with sweet juice are combined to make this refreshing and nutritious Spinach Clementine Salad perfect for enjoying during the holidays.
Ingredients
For the Salad:
- 5 cups packed baby spinach washed and dried
- 4-5 clementines peeled and segmented
- ¼ cup unsalted toasted almonds coarsely chopped
- ¼ small red onion sliced into thin slivers
- 2-3 Tablespoons crumbled soft goat cheese more to taste
For the dressing:
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon pure apple cider vinegar
- 2 teaspoons honey
- ½ small garlic clove
- ⅛ teaspoon sea salt more to taste
- freshly ground black pepper to taste
Instructions
Salad Dressing
- For the dressing, combine the olive oil, apple cider vinegar, honey, salt and pepper in a mason jar. Cover jar with lid and shake vigorously to combine. Set aside.
Spinach Clementine Salad
- In a large bowl, top the baby spinach with the clementines, red onion, and almonds.
- Drizzle the dressing over the salad, toss well and then add the crumbled goat cheese and serve. The salad can also be served with the dressing on the side.
Notes
- If desired, you could blanch almonds to remove their skins and then toast them to enhance their flavor.
- Pomegranate seeds (arils) or dried cranberries also make a great addition to this salad. I like to add about ½ cup.
- Nutritional information does not include pomegranate seeds or dried cranberries.
Nutrition
Calories: 230kcalCarbohydrates: 16gProtein: 6gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.003gCholesterol: 5mgSodium: 143mgPotassium: 425mgFiber: 3gSugar: 11gVitamin A: 3625IUVitamin C: 47mgCalcium: 101mgIron: 2mg
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