Spinach and Goat Cheese Salad features a delightful combination of crispy vegetables, toasted pine nuts, and velvety goat cheese, all tossed in a deliciously simple dressing that enhances its flavors.Add this to your healthy salad rotation!
Course Salad
Cuisine American
Keyword spinach and goat cheese salad, spinach salad
Prep Time 30 minutesminutes
Total Time 30 minutesminutes
Servings 6servings
Calories 381kcal
Author Sue Ringsdorf
Ingredients
For the salad:
12cupsbaby spinach
1cupcorn kernels
1cupcherry tomatoes- halved
1cupcucumber- chopped
1/2cupred onion- sliced thin
1largeavocado- chopped
8oz.crumbled goat cheese
1/2cuppine nuts- toasted
For the dressing:
5Tablespoonsolive oil
3Tablespoonswhite wine vinegar
1 1/2TablespoonsDijon mustard
kosher salt and freshly ground black pepper- to taste
Instructions
Toast pine nuts in skillet, until slightly browned. When you smell them, they are ready. Remove to cool.
If using fresh corn (on the cob), remove corn and cook in a skillet on medium high, approximately 10 minutes. Let cool.
Mix the salad ingredients together in a large bowl. (Add avocado right before serving. The rest can be combined in advance.)
Prepare dressing in a mason jar, and shake to mix well.
Pour dressing over salad to serve.
Notes
Recipe Tips:
I recommend assembling this salad shortly before mealtime to prevent it from getting soggy.
You can use canned corn instead of fresh corn on the cob. Drain the corn well.
Pine nuts can be expensive so look for deals. We like to purchase them at Trader Joe's at a lower price.
Use garden-fresh tomatoes when they are in season.