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Spinach Salad with Raspberries, Goat Cheese and Candied Pecans

I have been making this spinach salad for years. Every time I make it it reminds me of a dinner at a high-end restaurant. This is how classy this salad is with fresh raspberries, crumbles of soft goat cheese and candied pecans.

I always have a box or two of organic fresh spinach and a box of organic mixed baby greens on hand. I add spinach to smoothies, salads, frittatas, meats, soups etc. It’s so good for you especially raw.

And I always buy organic, I don’t remember the last time I bought a box of a regular spinach. It is particularly important to buy the leafy vegetables organic as pesticides are sprayed directly on the leaves, not like you can peel the lettuce and it costs almost the same.

Spinach Salad with Raspberries, Goat Cheese and Candied Pecans

I used my homemade Coconut Rosemary Candied Pecans but you can use any kind. My favourite store bought brand is Trader Joe’s. Just remember they are high in fat and sugar, so use sparingly.

Raspberries seem to be in season now in California and Mexico so quite affordable around Christmas time. Who would think?! This salad is a great addition to steak, chicken or pork. I had it with Caprese Style Stuffed Pork Tenderloin on a bed of quinoa.

This week I really started working on my photos as it seems the key for success in a food blogging world. The composition, the light, the props, the camera, the lens, my head is spinning. And I have no background in photography or any kind of arts. So lots to learn, especially with 2 kids on hand.

Hopefully my pictures will be improving and you will want to eat my high protein and low carb meals with your eyes.:)

 

Tips

You could divide salad ingredients evenly between 4 bowls and pour the vinaigrette over each bowl.
Use honey instead of agave nectar.

Spinach Salad with Raspberries, Goat Cheese and Candied Pecans

Spinach Salad with Raspberries, Goat Cheese and Candied Pecans

Ingredients

    For Salad:
  • 8 cups fresh spinach
  • 2 oz soft goat cheese
  • 20 raspberries
  • 1/4 cup candied pecans
  • For Balsamic Vinaigrette:
  • 3 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp agave nectar
  • Fresh ground black pepper

Directions

  1. Spread spinach leaves in a serving dish. Top with goat cheese, pecans and raspberries.
  2. In a mixing bowl combine olive oil, balsamic vinegar, agave and black pepper and whisk it with a fork. Pour the vinaigrette over the salad and give it a gentle toss just enough to distribute the dressing. Serve immediately.
http://ifoodreal.com/spinach-salad-with-raspberries-goat-cheese-and-candied-pecans/

Nutritional Info

Servings per Recipe: 4

Amount Per Serving:
Calories: 212
Total Fat: 17 g
Cholesterol: 6 mg
Sodium: 122 mg
Total Carbs: 10 g
Dietary Fiber: 2 g
Protein: 4 g
WW Points+: 6

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4 Comments

  1. Jesica Dolin

    Hi there!

    I am a midwife and am trying to get a nice collection of recipes on our website that are healthy and simple and appealing to families with small kids…like this recipe!

    I’d like to encourage you to submit it (and as many others as you like) to our recipe contest. If we post your recipe(s) on our site (which will if you submit them…your recipes are awesome), we will post not only your name as you enter it but also a link to your blog.

    Each recipe you enter earns you the chance to win a $50 gift certificate to a local restaurant of your choice. (Local = where you live, and locally owned, not some big chain) For full details on the contest, click here:

    http://www.sacredpassagesmidwifery.com/portland-midwives-announce-recipe-contest/

    PS – Any readers of this blog are also encouraged to enter the contest!

    Reply
  2. Liz

    Just found your site and love your recipes! This one sounds delicious and I’m definitely going to try it. Will be using honey in the dressing tho. Agave nectar has way too much fructose for me – more than high fructose corn syrup. Since fructose has been linked to all kinds of health issues, I avoid it in a concetrated state like agave nectar or corn syrup. I’m a little surprised that you’re using it since your recipes seem to focus on healthy ingredients. Unless it’s in a fruit that provides fiber, vitamins and minerals along with the fructose, I think most people are better off staying away from it.

    Reply
    • Olena (iFOODreal)

      Hi Liz. Thank you.:) It’s an interesting fact about the agave nectar and I will look into it. You can definitely substitute agave with honey or maple syrup in this and other recipe.

      Reply

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