This salad is so good we have had it two days in a row. It requires very little time to make and seems to hit every taste bud in the mouth!
Full of spinach, caramalized onions, walnuts, goat cheese and fresh chopped basil you are getting a surge of nutrients with a ton of flavor. As we move into summer and local spinach is going to become abundant this is a salad you can feel really good about making.
Spinach being high in in phytonutrients such as lutein (great for eye health), iron, vitamin C, K, A, magnesium, manganese, B6, tryptophan, calcium, potassium, ok the list goes on and on.
Fresh basil though, have you ever pondered the health benefits of this delicious herb? High in antioxidants, vitamin K, magnesium and iron, basil is also a great digestive aid. So a few leaves of this chopped up and slipped into a salad can give an extra boost of flavor and settle the stomach.
Spinach (4 large handfuls washed)
Fresh basil (1 handful, chopped)
Handful micro greens (if available)
1 large red onion
Plain goat cheese (omit if desired)
Dressing (maple syrup, olive oil, balsamic vinegar)
Walnuts (1-2 handfuls)
Currants (1 handful)
Coconut oil ( for sautéing onion)
Begin by slicing red onion thinly. Caramelize the onion in a pan on low heat with coconut oil.
Meanwhile combine spinach, basil, microgreens, walnuts, currants and goat cheese in a large bowl.
When onions are soft and brown, drizzle 2 tablespoons of the maple syrup into the pan and a splash of balsamic vinegar. This warm onion mixture is now your salad dressing. Pour over the top of the salad bowl and mix thoroughly so the warm onions will melt the goat cheese and blend through the rest of the salad.
If you want you can add an extra drizzle of olive oil and balsamic to the salad.
Enjoy while still warm.