Ingredients

  • 8 cups baby spinach
  • 1 ripe Bartlett pear, cut into bite-sized pieces
  • 1/4 teaspoon freshly ground black pepper
  • 1 head Bibb or butter lettuce
  • 2 tablespoons coconut oil
  • 1 teaspoon Dijon mustard
  • 1/4 cup dried cranberries
  • 1/2 teaspoon fresh thyme, chopped
  • 1/2 cup goat cheese, crumbled
  • 1 teaspoon honey
  • 1 tablespoon fresh squeezed lemon juice
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons fresh squeezed orange juice
  • 1 medium red onion, cut into 1-inch wedges
  • 1/4 teaspoon sea salt

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Preheat oven to 400 degrees F and adjust oven rack to middle position.
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Step 2

  • Toss onion wedges with coconut oil.
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Step 3

  • Transfer to baking sheet and roast until brown and soft, about 25 minutes, flipping halfway through cooking. Cool for 15 minutes.
  • EQUIPMENT:
  • Length: 40 minutes

Step 4

  • Whisk orange and lemon juices, mustard, honey, thyme, salt, and pepper together in a bowl. Gradually whisk in olive oil.
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Step 5

  • Divide Bibb lettuce leaves among individual salad plates. Toss spinach with 1/4 cup dressing in a large bowl. Divide spinach among plates. Arrange roasted onion, pear, goat cheese, and cranberries on top.
  • INGREDIENTS:
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Step 6

  • Drizzle with remaining dressing and serve.