Spinach Bacon And Goat Cheese Salad With Pecans Recipes

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SPINACH, BACON, AND GOAT CHEESE SALAD WITH PECANS



Spinach, Bacon, and Goat Cheese Salad with Pecans image

Categories     Salad     Quick & Easy     Lunch     Goat Cheese     Bacon     Pecan     Spinach     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 6

1/2 lb sliced bacon
3/4 cup pecans
3 tablespoons plus 2 teaspoons olive oil
2 tablespoons cider vinegar
1 (10-oz) bag baby spinach
2 oz goat cheese, crumbled

Steps:

  • Cook bacon in a large skillet until crisp, then transfer with tongs to paper towels to drain. Reserve 3 tablespoons fat from skillet, discarding remainder. Crumble bacon.
  • Toast pecans in 2 teaspoons olive oil in skillet over moderate heat, stirring, until 1 shade darker, then transfer to paper towels to drain. Season nuts with salt and pepper and coarsely chop.
  • Heat reserved fat in a saucepan over moderately low heat until just warm. Remove pan from heat, then whisk in vinegar and remaining 3 tablespoons olive oil until emulsified. Season dressing with salt and pepper.
  • Toss bacon, spinach, cheese, and half of nuts with enough dressing to coat. Sprinkle salad with remaining nuts.

BABY SPINACH SALAD WITH ROASTED RED ONIONS, PECANS, DRIED CRANBERRIES, CRUMBLED GOAT CHEESE AND CITRUS DRESSING



Baby Spinach Salad with Roasted Red Onions, Pecans, Dried Cranberries, Crumbled Goat Cheese and Citrus Dressing image

Provided by Food Network Kitchen

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 16

1 medium red onion
2 tablespoons extra-virgin olive oil
Kosher salt
Citrus Dressing, recipe follows
8 cups baby spinach
1/2 cup pecans, toasted and chopped
1/3 cup crumbled goat cheese
1/2 cup dried cranberries
1 teaspoon lemon zest
2 tablespoons freshly squeezed lemon juice
2 tablespoons freshly squeezed orange juice
1 tablespoon Dijon mustard
1 teaspoon honey, plus more to taste
1/4 teaspoon fresh thyme leaves, chopped
1/4 teaspoon fine salt
1/4 cup extra-virgin olive oil

Steps:

  • Preheat oven to 350 degrees F.
  • Slice the onion into thin wedges, through the root end. Toss with the olive oil, season with salt, to taste, and spread out on a baking sheet. Roast until just soft and brown, about 20 minutes. Set aside to cool.
  • Put the spinach and onions in a large bowl. Drizzle with some of the dressing and toss. Add more dressing as needed; spinach should just be lightly coated. Divide salad among 4 chilled plates. Top with pecans, goat cheese, and dried cranberries. Serve immediately.
  • Whisk the lemon zest, lemon juice, orange juice, Dijon, honey, thyme, and salt in a medium bowl until well combined. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing.

SPINACH & BACON SALAD WITH PEACHES



Spinach & Bacon Salad with Peaches image

Peaches and bacon? Oh, yeah. I made this family favorite for a big summer party. It was so easy to prep the parts separately, then toss it all together right before chow time. -Megan Riofski, Frankfort, Illinois

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings (1-1/2 cups dressing).

Number Of Ingredients 15

1 cup olive oil
1/3 cup cider vinegar
1/4 cup sugar
1 teaspoon celery seed
1 teaspoon ground mustard
1/2 teaspoon salt
SALAD:
6 cups fresh baby spinach (about 6 ounces)
2 medium peaches, sliced
1-3/4 cups sliced fresh mushrooms
3 large hard-boiled large eggs, halved and sliced
1/2 pound bacon strips, cooked and crumbled
1 small red onion, halved and thinly sliced
1/4 cup sliced almonds, toasted
Grated Parmesan cheese

Steps:

  • Place the first 6 ingredients in a blender; cover and process until blended. In a large bowl, combine spinach, peaches, mushrooms, eggs, bacon, onion and almonds. Serve with dressing and cheese.

Nutrition Facts : Calories 391 calories, Fat 35g fat (6g saturated fat), Cholesterol 80mg cholesterol, Sodium 372mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 2g fiber), Protein 8g protein.

SPINACH, TOFFEE PECAN AND GOAT CHEESE SALAD



Spinach, Toffee Pecan and Goat Cheese Salad image

From the Essential Canadian Christmas Cookbook, Lovoni Walker. But most of the recipes in this book are great year-round! Tip: The toffee pecans can be made a week ahead and stored in a sealed container. The Maple Vinaigrette can be made 3 days ahead and stored in the refrigerator.

Provided by Diane Jodouin

Categories     Salad Dressings

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 11

2/3 cup pecans, toasted (70 g)
1/3 cup granulated sugar
2 tablespoons water
9 ounces baby spinach leaves (225g)
4 ounces goat cheese, coarsely crumbled (125g)
1/3 cup dried cranberries (60 g)
3/4 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons maple syrup
1 teaspoon grainy mustard
1 pinch salt

Steps:

  • Line a baking sheet with parchment paper. Preheat oven to 350°F
  • Place pecans, touching each other, on prepared baking sheet. Toast in preheated oven for 10 minutes. Remove from oven. Set pan aside, leaving pecans on pan.
  • Meanwhile, stir sugar and water in small saucepan over medium heat until sugar is dissolved. Boil gently, without stirring, for about 5 minutes or until mixture is a deep golden color. Drizzle syrup mixture over pecans. Let stand for about 20 minutes or until cooled completely and brittle; coarsely chop.
  • Maple Vinaigrette: Shake olive oil, red wine vinegar, maple syrup, mustard and salt in a jar until well combined.
  • Toss toffee pecan, spinach, cheese and cranberries in large serving bowl. Drizzle with Maple Vinaigrette and toss.

Nutrition Facts : Calories 465.5, Fat 41.6, SaturatedFat 8.4, Cholesterol 15, Sodium 168.6, Carbohydrate 20, Fiber 2.4, Sugar 16.5, Protein 6.5

SPINACH SALAD WITH GOAT CHEESE AND BEETS



Spinach Salad with Goat Cheese and Beets image

Here's a super easy salad that looks and tastes festive for the wonderful Christmas season, but is also wonderful all year round. Vinaigrette dressing coats the greens nicely. -Nancy Latulippe, Simcoe, Ontario

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 10 servings.

Number Of Ingredients 10

1-1/4 pounds fresh beets
1 tablespoon balsamic vinegar
1-1/2 teaspoons honey
1-1/2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil
5 cups fresh baby spinach
2 ounces fresh goat cheese, crumbled
1/2 cup chopped walnuts, toasted

Steps:

  • Scrub beets and trim tops to 1 in. Place in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 30-60 minutes. Remove from the water; cool. Peel beets and cut into 1-in. pieces., In a small bowl, whisk the vinegar, honey, mustard, salt and pepper. Slowly whisk in oil until blended. , Place spinach in salad bowl. Drizzle with dressing; toss to coat. Top with beets, goat cheese and walnuts. If desired, sprinkle with additional pepper.

Nutrition Facts : Calories 113 calories, Fat 10g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 128mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.

SPINACH SALAD WITH CARAMELIZED PECANS



Spinach Salad With Caramelized Pecans image

Caramelized pecans make this salad especially good. This is a salad they used to serve at the restaurant one of my son's worked at, Rockbottom Brewery. If you want a salad with a bit more punch, try blue cheese instead of the feta.

Provided by SharleneW

Categories     Fruit

Time 13m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon butter
1/2 cup pecan halves
1 tablespoon brown sugar
1 (6 ounce) package fresh Baby Spinach (I also like to make it with a combination of freshbaby spinach and baby greens)
1 large granny smith apple, cored, sliced and then cut each slice into bite-size pieces
1/2 cup crumbled feta cheese
2 tablespoons olive oil
2 tablespoons white vinegar

Steps:

  • Melt butter in small frying pan over low heat.
  • Add pecans and brown sugar.
  • Cook 2 to 3 minutes, stirring constantly until mixture is caramelized.
  • Spread out on wax paper to cool.
  • In bowl toss together spinach, pecans, apple and cheese.
  • Add oil and vinegar and toss again until everything is coated.
  • Chef's note: To make ahead for a special dinner--toss apple with dressing. Layer on greens, cheese and pecans. Cover with plastic wrap and put in refrigerator until needed, tossing just before serving.

SPINACH AND GOAT CHEESE SALAD WITH BEETROOT VINAIGRETTE



Spinach and Goat Cheese Salad with Beetroot Vinaigrette image

I tried this salad in Rehoboth Beach, DE and vowed to duplicate it! It is so addicting with the crunchy sugared walnuts and creamy goat cheese. The vinaigrette is to die for. I don't even care for beets! Great for holiday dinners. A must try!

Provided by Nikki Miller

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 30m

Yield 12

Number Of Ingredients 12

1 cup walnuts, coarsely chopped
2 tablespoons white sugar
⅓ (15 ounce) can pickled beets
¼ cup cider vinegar
1 teaspoon chicken bouillon granules
½ teaspoon garlic powder
1 teaspoon white sugar
½ teaspoon salt
½ teaspoon black pepper
¼ cup vegetable oil
½ pound baby spinach, rinsed and dried
4 ounces goat cheese, crumbled

Steps:

  • In small saucepan over medium heat, cook and stir the walnuts and sugar until walnuts are lightly browned and sugar is caramelized. Thoroughly coat the walnuts with the sugar.
  • In a blender or food processor, blend the beets with cider vinegar, bouillon granules, garlic powder, sugar, salt, and pepper. Gradually blend in the oil.
  • In a large bowl, toss together the sugar-coated walnuts and spinach. Before serving, drizzle with the blended beat mixture, toss, and sprinkle with goat cheese.

Nutrition Facts : Calories 163.4 calories, Carbohydrate 6.8 g, Cholesterol 7.5 mg, Fat 14 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 3.3 g, Sodium 222.8 mg, Sugar 3.1 g

SPINACH SALAD WITH BERRIES AND GOAT CHEESE



Spinach Salad with Berries and Goat Cheese image

I love the freshness of the berries, with the creaminess of the cheese, and crunch from the almonds! This is my perfect salad - and it is a fabulous base for some pan seared salmon, grilled shrimp, or chicken if you'd prefer to make it a heartier entrée salad!

Provided by Rebekah Rose Hills

Categories     Spinach Salad

Time 15m

Yield 2

Number Of Ingredients 7

6 cups baby spinach
1 cup halved fresh strawberries
½ cup fresh raspberries
½ cup fresh blueberries
⅓ cup crumbled goat cheese
¼ cup sliced almonds
2 tablespoons raspberry vinaigrette dressing, or more to taste

Steps:

  • Divide spinach amongst 2 plates. Top each plate with half of the strawberries, blueberries, and raspberries. Sprinkle with goat cheese and sliced almonds, adjusting quantities if needed to your tastes and preferences.
  • Drizzle salad with raspberry vinaigrette to serve.

Nutrition Facts : Calories 307.2 calories, Carbohydrate 25.2 g, Cholesterol 29.9 mg, Fat 18.1 g, Fiber 7.7 g, Protein 14.3 g, SaturatedFat 8.4 g, Sodium 496.9 mg, Sugar 14.4 g

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