Ingredients
-
8 cups spinach or spinach-arugula mix (6 to 7 ounces)
-
2 large kiwis, peeled and sliced
-
2 snack cucumbers, thinly sliced
-
1 cup fresh blackberries, rinsed and patted dry
-
⅓ cup crumbled goat cheese
-
¼ cup thinly sliced red onion (optional)
-
½ cup candied pecans or regular pecans
For the dressing:
-
½ cup mayonnaise
-
2 tablespoons apple cider vinegar
-
2 tablespoons granulated sugar (adjust to taste)
-
1 tablespoon poppyseeds
-
1 tablespoon finely minced white or yellow onion
-
Optional: a few teaspoons of cream or milk to thin
For the candied pecans (optional):
-
½ cup pecan halves
-
1 tablespoon granulated sugar
-
1 teaspoon water
Instructions
-
Wash and dry the spinach. Peel and slice the kiwis. Slice cucumbers and red onion.
-
To candy pecans: In a nonstick skillet, combine pecans, sugar, and water. Stir over medium heat for 3–4 minutes until sugar melts and coats the pecans. Cool completely.
-
For the dressing: Whisk together mayonnaise, apple cider vinegar, sugar, poppyseeds, and minced onion. Let rest 10–15 minutes. Add milk or cream to thin if needed.
-
To assemble: Layer spinach on a platter or in a bowl. Top with kiwi, cucumbers, blackberries, and red onion. Sprinkle with goat cheese and pecans.
-
Drizzle dressing over the salad just before serving or serve on the side.
Notes
-
Use regular pecans if short on time.
-
Dressing can be prepared a day in advance.
-
Optional ingredients can be omitted or replaced as desired.
-
For added protein, top with grilled chicken or tofu.
- Prep Time: 15 minutes
- Cook Time: 5 minutes