Goat cheese salad with caramelized onions and toasted walnuts

 

I don’t know about you, but if I’m going to eat a salad for dinner, it better be a good salad that fills me up. This one should do the trick because of the yummy vegetables, cheese, and walnuts. It’s got a light vinaigrette dressing that really ties it all together. You can easily substitute the goat cheese for feta. But I really wanted to use up the ingredients that were in my fridge and this is what I came up with…

  • 1/4 cup walnuts
  • 1/2 red bell pepper
  • 1/2 red onion
  • 2 oz. Goat cheese
  • Spinach
  • 2 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • Salt and pepper

Preheat the oven to 400 degrees. Spread the walnuts out evenly over a baking sheet. Bake for about ten minutes.

Meanwhile, chop the bell peppers and onion. Heat olive oil over medium heat and add the onions and bell peppers and cook for about eight minutes, stirring occasionally.

In a small bowl, combine the balsamic vinegar, olive oil, salt and pepper; mix well.

Remove the walnuts from the oven. Combine them with the vegetables over a bed of spinach and add the goat cheese. Pour the vinaigrette over the salad, toss well and serve.

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