Spinach Fig And Goat Cheese Salad With Orange Honey Dressing Recipes

SPINACH SALAD WITH ORANGES AND WARM GOAT CHEESE

Spinach Salad with Oranges and Warm Goat Cheese image

Categories Salad Cheese Citrus Leafy Green Mustard Nut Onion Vegetable Appetizer Lunch Goat Cheese Orange Tree Nut Pecan Spinach Winter Shower Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Makes 4 (first-course) servings

Number Of Ingredients 10

Ingredients

3 small navel oranges
6 oz fresh mild goat cheese (preferably in log form)
1/3 cup pecans (1 1/2 oz), finely chopped
1 teaspoon whole-grain mustard
1 teaspoon white-wine vinegar
1/2 teaspoon kosher salt
Pinch of sugar
2 tablespoons extra-virgin olive oil
1 lb spinach, trimmed
1 small red onion, sliced into thin rings

Steps:

Cut peel and white pith from oranges with a sharp small knife. Working over a sieve set over a bowl, cut orange sections free from membranes, letting sections drop into sieve.
Cut goat cheese into fourths and pat each portion between your hands to form a disk. Pat pecans all over each disk to coat. Bake on a small baking sheet in middle of oven until heated through, about 5 minutes.
Measure out 1 tablespoon orange juice from bowl and whisk together with mustard, vinegar, salt, and sugar in a large bowl. Add oil and whisk until blended.
Add spinach, onion, and orange sections to dressing and toss well. Season with pepper. Divide among 4 salad plates and carefully transfer 1 goat-cheese disk to each salad.

SPINACH SALAD WITH HONEY DRESSING

Spinach Salad with Honey Dressing image

This recipe is one of my favorite ways to use oranges - they pair nicely with the spinach and other vegetables. It's very easy to make and quite refreshing on a hot summer day. I've taken it many times to salad suppers at church, and each time I receive many compliments.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 8-10 servings.

Number Of Ingredients 10

Ingredients

1 package (10 ounces) fresh spinach, torn
1 small head iceberg lettuce, torn
2 green onions, thinly sliced
3 tablespoons chopped green pepper
1 medium cucumber, quartered and sliced
2 large oranges, cut into bite-size pieces
1/2 cup sunflower kernels
3/4 cup mayonnaise
2 tablespoons honey
1 tablespoon lemon juice

Steps:

In a large bowl, combine the first seven ingredients. In a small bowl, stir mayonnaise, honey and lemon juice until smooth. Pour over the salad and toss to coat. Serve immediately.

Nutrition Facts :

SPINACH, FIG, AND GOAT CHEESE SALAD WITH ORANGE HONEY DRESSING

Spinach, Fig, and Goat Cheese Salad With Orange Honey Dressing image

Make and share this Spinach, Fig, and Goat Cheese Salad With Orange Honey Dressing recipe from Food.com.

Provided by Rita1652

Categories Oranges

Time 19m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons honey
2 tablespoons extra virgin olive oil
1 teaspoon grated orange zest
3 tablespoons juice, from drained oranges
1 (11 ounce) can mandarin oranges, drained
4 cups baby spinach leaves, coarsely chopped
1 celery, sliced thin
1/2 vidalia onion, sliced very thin
8 fresh figs, cut into half brushed with
olive oil
3/4 cup soft fresh goat cheese, crumbled
1/4 cup toasted pine nuts

Steps:

Grill figs on hot grill cut side down 3-4 minutes.
Mix dressing ingredient together.
Mix first 4 ingredients of salad into dressing to coat.
Plate salad on 4 chilled plates.
Top each salad with figs cheese and nuts.
Serve with fresh cracked pepper.

SPINACH-AND-GOAT-CHEESE SALAD

Spinach-and-Goat-Cheese Salad image

Figs add a lovely sweetness to this classic salad combination.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 8

Ingredients

1 tablespoon Dijon mustard
2 tablespoons balsamic vinegar
Coarse salt and freshly ground pepper
5 tablespoons extra-virgin olive oil
3/4 cup walnut halves, lightly toasted and coarsely chopped
8 to 10 ounces baby spinach
4 ounces fresh goat cheese, crumbled
8 to 10 fresh figs, halved

Steps:

In a small bowl, whisk together mustard and vinegar; season with salt and pepper. Whisking constantly, add oil in a slow, steady stream until emulsified.
Place nuts and spinach in a serving bowl. Sprinkle with cheese, and add figs; gently toss with vinaigrette to combine.

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

Ingredients

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

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

Ingredients

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

Ingredients

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.

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