Roasted Red Onion, Goat Cheese and Spinach Salad with Citrus Vinaigrette

If you could sum up a season in a salad, this one would be called Fall. Roasted red onions, creamy goat cheese, sweet cranberries, and crunchy pecans. Spinach lightly dressed in a vinaigrette featuring lemon, orange, honey, and Dijon. Such a perfect fit. My posts often focus on what's available fresh and local. And sometimes you might get sick of reading about spring asparagus or autumn apples. But the seasons truly come alive when you cook with what they provide. A pear that traveled halfway across the globe to become my summer snack, isn't going to taste as good or feel as satisfying as the crumbly pear crisp served at Christmas. It isn't easy to go without certain foods for part of the year (especially when anemic looking versions of themselves can still be found on the shelves). It requires significant self-discipline for me not to grab a pint of strawberries when I've got the winter blues. But I've learned to relish in what's available here and now, knowing that spring (or summer or fall) will return again. And think how awesome that strawberry will taste then!

The roasted red onions really made this salad spectacular. I was nibbling on slices of them straight off the roasting pan. Soft and mild and sweet. Dustin thought they were a little slimy. I'll give him that. But I love how they slip right down. Make sure to take the time to toast your pecans. Place them in a dry skillet over medium-heat, tossing them every so often until fragrant and golden brown.

INGREDIENTS
1 medium red onion
1 Tbsp. extra virgin olive oil
salt and freshly ground black pepper, to taste
5 oz. baby spinach
1/2 cup pecans, toasted and chopped
1/3 cup goat cheese, crumbled
1/3 cup sweetened dried cranberries

Citrus Vinaigrette:
1/2 tsp. lemon zest
1 Tbsp. freshly squeezed lemon juice
1 Tbsp. freshly squeezed orange juice
1 1/2 tsp. Dijon mustard
1/2 tsp. honey
salt and freshly ground black pepper, to taste
2 Tbsp. extra virgin olive oil

DIRECTIONS
1. Preheat oven to 400 F.

2. Slice the onion into thin wedges, through the root end. Toss with the olive oil, season with salt and pepper, and spread out on a baking sheet. Roast until just soft and brown, about 20 minutes. Set aside to cool.

3. Whisk the lemon zest, lemon juice, orange juice, Dijon, honey, and salt in a small bowl until well combined. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing.

4. Put the spinach and onions in a large bowl. Drizzle with some of the dressing and toss. Add more dressing as needed; spinach should just be lightly coated. Divide salad among 4 plates. Top with pecans, goat cheese, and dried cranberries. Serve immediately.

Serves 4.

(Adapted from Food Network)