I have been looking for different types of salads to the ones we usually have. We both have very similar tastes with only a few exceptions and lately, have been having a lot of easy fix-it meals that we don't need a recipe for. But today was the day to try something new (to us), and here it is.
Spinach Salad with Sweet Roasted Pecans and Gorgonzola with Sherry Shallot Vinaigrette - serves 4
It goes quickly from prep to table, though we take longer than the time stated, but not by much.
1 package baby spinach
3 to 4 handfuls pecan halves
2 tablespoons vegetable oil (we used avocado oil)
Few pinches of salt
Few pinches of sugar
½ cup olive oil (we used avocado oil again)
¼ cup sherry vinegar
2 small shallots, minced
Freshly ground black pepper
1 small wedge Gorgonzola cheese, crumbled (about 2 ounces)
Preheat oven to 400 degrees F.
After washing and preparing the spinach, put in serving bowl. (I always take the stringy part off the leaves, not necessary but my preference.)
Toss pecans with vegetable or avocado oil, sugar and salt. Lay out on baking sheet. Roast until a little more golden and fragrant, about 7 to 8 minutes. They burn easily so check on them before time is up and give them a bit of a stir. Set aside.
Make dressing by combining oil choice, vinegar, shallots and salt and pepper in a bowl. Whisk together. If you are making ahead place in sealable container, put in the fridge and shake before putting on the salad. I use an old glass peanut butter jar with a screw top lid just for this purpose, and it has been in the dishwasher many times with everything else.
Toss spinach with dressing, Gorgonzola and pecans.
Serve and enjoy!
As far as salads go, it's right up there and we will be making this again and again. We served them with Jumbo Coconut Shrimp. These were frozen in a box (SeaPak brand) and you may have had them before. They are excellent but just to mix it up, next time we will try fresh and steam the shrimp. This salad lends itself to any favorite protein you may prefer.
We used walnuts but will try pecans next time.
I am not one for a lot of dressing and didn’t toss the whole salad. I added a tablespoon on top of my own bowl, stirred a little and put the shrimp on top and on the side.
There was leftover dressing which I refrigerated, and we still have spinach and Gorgonzola left, so will have that again at our next meal, also toasted pecans.