Spinach Salad with Citrus Dressing

Yield 4 servings
6 ratings


8 cups baby spinach

1/2 cup pecans, toasted and chopped

1/2 cup satsuma sections, chopped

1/3 cup crumbled goat cheese

1/2 cup dried cranberries

For the dressing:

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


Put the spinach 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, satsumas, goat cheese, and dried cranberries. Serve immediately.

Ingredients used in this recipe