Ingredients

  • 6 ounces baby spinach
  • ¼ cup balsamic vinegar
  • ¾ cup dried cranberries
  • 4 ounces crumbled goat cheese
  • 1 Tablespoon Dijon
  • 1 Tablespoon real maple syrup
  • 1 Tablespoon olive oil
  • 1 onion, thinly sliced
  • 1 pear, sliced thin
  • ¾ cup chopped pecans
  • 1½ cups red grapes, halved
  • Salt and pepper to taste
  • 8 ounces spring mix

Ready In 55 Minutes

Servings: 7

Cooking Instructions

Step 1

  • Heat a Tablespoon of olive oil in a skillet over medium heat.
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Step 2

  • Add the thinly sliced onion, toss to coat, and cook for 30-40 minutes, or until the onion is soft and caramel brown. Set onions aside on a plate.In a dry skillet over medium high heat, toast the pecans for 5-7 minutes or until slightly browned and fragrant.
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  • Length: 47 minutes

Step 3

  • Remove from heat.Toss together the greens, caramelized onions, pecans, pear, grapes, cranberries and goat cheese.To make the vinaigrette, place all ingredients but the olive oil in a jelly jar, seal, and shake until well combined.
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Step 4

  • Add the oil and shake again until smooth.
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Step 5

  • Serve salad with vinaigrette.
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