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Serves 6 (serving size: about 1 cup)
Adding smoked pecans to this salad is a healthier way to add bacon-like flavor to the dish because pecans are low in saturated fats, nutrient rich, and full of heart-healthy oils. You can substitute store-bought smoked almonds if you don’t have time to smoke the nuts yourself. Goat cheese is a soft, fresh cheese that adds creaminess with a tangy kick. Crumbling goat cheese can be tricky because it is so soft. A trick? Chill the log until it’s very cold, then pinch off small pieces with your fingers.
- Cooking spray
- 1 small red onion, cut cross-wise into 1/2-in.-thick slices
- 1/2 cup chopped Smoked and Spiced Pecans
- 3 tablespoons olive oil
- 1 1/2 tablespoons sherry vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon black pepper
- 5 ounces baby spinach
- 2 ounces goat cheese, crumbled (about 1/2 cup)
- Calories 136
- Fat 12.7g
- Satfat 2.5g
- Monofat 8g
- Polyfat 1.9g
- Protein 3g
- Carbohydrate 3g
- Fiber 1g
- Cholesterol 4mg
- Iron 1mg
- Sodium 101mg
- Calcium 41mg
- Sugars 1g
- Est. added sugars 0g
How to Make It
Heat a grill pan over high; coat with cooking spray. Grill onion slices, turning occasionally, until charred and very tender, 10 to 12 minutes. Place in a bowl; cover with plastic wrap, and let stand 5 minutes.
Whisk together Smoked and Spiced Pecans, oil, vinegar, Dijon, and pepper in a large bowl. Add spinach and onions; toss to coat. Divide among 6 plates. Top evenly with goat cheese.