How To Make Baby Spinach Salad in Balsamic Vinagrette
This baby spinach salad has bites of zesty naval oranges and sweet caramelized onions, tossed in a tangy balsamic, for a light and healthy meal!
Serves:
Ingredients
- ¾cupextra virgin olive oil
- ¼cupbalsamic vinegar
- 1tspground cinnamon
- ¼tspground nutmeg
- ⅛tspsalt
- 1large red onion,cut into ⅛-inch thick rounds
- 4naval oranges
- 7ozbaby spinach,or watercress, or arugula
Instructions
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Set the oven rack 5 to 6 inches from top and preheat broiler. Line a baking sheet with aluminum foil.
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Make the vinaigrette by combining olive oil, balsamic vinegar, cinnamon, nutmeg and salt in a small bowl.
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Dip the onions into the vinaigrette, being careful to keep rounds intact, and lay in a single layer on prepared baking sheet.
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Broil for 5 to 10 minutes, until soft and caramelized. Set aside or refrigerate until ready to assemble salad.
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Peel the oranges with a sharp knife, carefully removing all of the white membrane. Slice into rounds about ¼-inch thick, remove any seeds, and place in a 9×13-inch baking dish.
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Pour the vinaigrette over top, making sure the oranges are well coated on both sides.
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Let marinate in the refrigerator for at least 30 minutes or up to several hours.
To Assemble:
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Place the spinach on large platter or individual plates. Scatter caramelized onions over spinach, and then place marinated oranges on top.
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Quickly whisk vinaigrette from soaked oranges, then drizzle over top or serve on the side.
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Serve and enjoy!
Nutrition
- Calories: 297.15kcal
- Fat: 27.25g
- Saturated Fat: 3.78g
- Monounsaturated Fat: 19.73g
- Polyunsaturated Fat: 2.91g
- Carbohydrates: 13.49g
- Fiber: 2.97g
- Sugar: 9.89g
- Protein: 1.71g
- Sodium: 73.89mg
- Calcium: 70.68mg
- Potassium: 330.63mg
- Iron: 1.12mg
- Vitamin A: 142.64µg
- Vitamin C: 54.45mg
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