This Currant and Spinach Salad is a colorful and nutritious dish featuring fresh spinach leaves, tart red currants, creamy goat cheese, and crunchy toasted walnuts. Tossed with a tangy balsamic vinaigrette, this vibrant salad is perfect for a light lunch or as a side dish, offering a delightful mix of flavors and textures in every bite.
Ingredients
- 4 cups fresh spinach leaves washed and dried
- 1 cup fresh red currants
- 1/2 cup crumbled goat cheese
- 1/2 cup toasted walnuts roughly chopped
- 1/4 red onion thinly sliced (optional)
Balsamic Vinaigrette:
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- 1 clove garlic minced
- Salt and pepper to taste
Instructions
- Prepare the Vinaigrette: In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey or maple syrup, minced garlic, salt, and pepper until well combined. Set aside.
- Toast the Walnuts: In a dry skillet over medium heat, toast the walnuts for 3-5 minutes, stirring frequently, until they are fragrant and lightly browned. Be careful not to burn them. Remove from heat and let cool.
- Assemble the Salad: In a large bowl, combine the fresh spinach leaves, red currants, crumbled goat cheese, toasted walnuts, and thinly sliced red onion (if using).
- Toss with Vinaigrette: Drizzle the balsamic vinaigrette over the salad and toss gently to ensure all the ingredients are evenly coated.
- Serve: Serve immediately as a light lunch or a vibrant side dish. Enjoy the combination of flavors and textures in this colorful and nutritious salad!
Notes
- Vitamins: High in vitamins A, C, and K
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