Spinach Salad with Oranges and Raspberries
Sunnyside Cook
A colorful spinach salad enlivened with a mix of textures and a bright raspberry vinaigrette
Ingredients
For the quick-pickled red onion:
- 1/2 cup red wine vinegar
- 1/2 cup water
- 2 tablespoons granulated sugar
- 1/8 teaspoon table salt
- 1/2 red onion very thinly sliced
For the salad:
- 1/4 cup thinly sliced pickled red onion
- 1/2 cup chopped toasted walnuts --see below
- 2 oranges --peeled and sectioned into suprèmes
- 6 cups fresh spinach leaves, stems removed --torn into small pieces if large
- 4 ounces crumbled feta cheese
- 1/2 cup fresh raspberries --about 1/2 of a 6 ounce package
For the vinaigrette:
- 3 tablespoons olive oil
- 1/4 cup raspberry vinegar
- 1 1/2 teaspoons honey
- Orange juice leftover from sectioning slices—about a tablespoon
- Salt and freshly ground black pepper to taste
Instructions
Quick-pickled red onion
- Microwave red wine vinegar, water, sugar, and salt together in medium bowl until simmering, about 2 minutes. Whisk to ensure that sugar is dissolved. Stir in thinly sliced onion and let sit, stirring occasionally, for 45 minutes. Drain. (Drained pickled onions can be covered and refrigerated up to one week.)
Walnuts
- Toast walnut pieces in skillet over medium-low heat for about 5 minutes. Remove to plate to cool.
Vinaigrette
- Whisk together olive oil, raspberry vinegar, honey, a tablespoon or so of orange juice, and a light sprinkle of salt.
Salad
- Place spinach leaves in large bowl. Arrange orange segments, feta cheese, raspberries, pickled onion slices, and walnuts on top of spinach. Bring to table for everyone to admire.
- Pour about half of the dressing over the salad and toss. Season with salt and freshly ground black pepper to taste. Add more dressing as needed.
Notes
Quick-pickled onions can be made up to a week ahead of time. Walnuts can be toasted a day ahead of time. Cover and store at room temperature. Oranges can be sectioned a couple of hours ahead of time. Cover and refrigerate.