Spinach And Goat Cheese Salad Recipes

SPINACH SALAD WITH GOAT CHEESE AND WALNUTS

Spinach Salad with Goat Cheese and Walnuts image

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 tablespoon red wine vinegar
1 tablespoon minced shallot or red onion
2 teaspoons Dijon mustard
1/4 teaspoon kosher salt
Freshly ground black pepper
3 tablespoons quality walnut oil, (see Cook's Note)
8 cups baby spinach leaves, stems trimmed, washed, and dried
1/2 cup whole or chopped toasted walnuts
1/3 cup crumbled goat cheese

Steps:

In a small bowl, combine the vinegar, shallot, mustard, salt, and pepper. Gradually whisk in the oil to make a creamy dressing.
Put all but a large handful of the spinach in a large bowl. Toss with most of the dressing. Add remaining spinach and continue tossing until well coated.
Serve immediately topped with goat cheese and walnuts.

Nutrition Facts : Calories 226 calorie, Fat 21 grams, SaturatedFat 3 grams, Cholesterol 5 milligrams, Sodium 297 milligrams, Carbohydrate 8 grams, Fiber 3 grams, Protein 5 grams, Sugar 1 grams

SPINACH SALAD WITH CHICKEN, AVOCADO, AND GOAT CHEESE

Spinach Salad with Chicken, Avocado, and Goat Cheese image

Great salad with chicken, avocado, and goat cheese.

Provided by Bethshan

Categories Salad Green Salad Recipes Spinach Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 11

Ingredients

¼ cup pine nuts
8 cups chopped spinach
1 cup halved cherry tomatoes
1 ½ cups chopped cooked chicken
1 large avocado - peeled, pitted, and sliced
½ cup corn kernels
⅓ cup crumbled goat cheese
3 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
1 pinch salt and ground black pepper to taste

Steps:

Heat a small skillet over medium-high heat. Toast pine nuts in hot skillet until lightly browned and fragrant, 3 to 5 minutes.
Put spinach into a large salad bowl; top with pine nuts, tomatoes, chicken, avocado, corn kernels, and goat cheese.
Beat white wine vinegar, olive oil, and Dijon mustard together in a small bowl until smooth; season with salt and pepper. Drizzle dressing over the salad and toss lightly to coat.

Nutrition Facts : Calories 440.9 calories, Carbohydrate 17.9 g, Cholesterol 54.3 mg, Fat 31.8 g, Fiber 8.4 g, Protein 25.8 g, SaturatedFat 8.2 g, Sodium 354.8 mg, Sugar 2.3 g

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.

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-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.

WARM SPINACH, MUSHROOM, AND GOAT CHEESE SALAD

Warm Spinach, Mushroom, and Goat Cheese Salad image

Provided by Daryl Getman

Categories Salad Cheese Leafy Green Mushroom Appetizer Sauté Quick & Easy Lunch Goat Cheese Bacon Spinach Bon Appétit New York Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

6 bacon slices, chopped
1 large red bell pepper, cut lengthwise into thin strips
12 ounces crimini (baby bella) mushrooms, coarsely chopped
1 10-ounce bag spinach leaves
1/2 medium-size red onion, cut into paper-thin slices
2/3 cup olive oil
1/3 cup white wine vinegar
2 tablespoons sugar
4 ounces chilled soft fresh goat cheese, crumbled (about 1 cup)

Steps:

Cook bacon in large skillet over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Add bell pepper to drippings in skillet; sauté 2 minutes. Using slotted spoon, transfer bell pepper to large bowl. Add mushrooms to same skillet and sauté until tender and beginning to brown, about 4 minutes. Add mushrooms to bowl with bell pepper and reserve skillet. Add spinach and onion to same bowl.
Add oil, vinegar, and sugar to reserved skillet; bring to boil, whisking until sugar dissolves. Season dressing with salt and pepper. Toss salad with enough warm dressing from skillet to coat. Divide salad among 4 plates. Sprinkle with goat cheese.

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

Ingredients

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

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