Port Wine Spinach Salad with Sweet and Spicy Pecans

Elevate your salad game with this Port Wine Spinach Salad with Sweet and Spicy Pecans, a perfect balance of rich, tangy, and sweet flavors. This sophisticated yet simple recipe features a base of tender baby spinach adorned with caramelized pecans coated in maple syrup, brown sugar, and a dash of cayenne for a subtle kick. The star of the dish is the luxurious port wine vinaigrette, reduced to a velvety finish and blended with balsamic vinegar, Dijon mustard, and honey for a vibrant dressing that ties it all together. Topped with creamy crumbled goat cheese, thinly sliced red onions, and optional fresh strawberries for a burst of color and freshness, this salad is perfect as an elegant appetizer or a light dinner. Quick to whip up in just 25 minutes, this recipe is a showstopper for entertaining or upgrading your weeknight meals!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 5 cups Baby spinach
• 0.5 cups Port wine
• 2 tablespoons Balsamic vinegar
• 1 teaspoon Dijon mustard
• 0.25 cups Olive oil
• 1 tablespoon Honey
• 1 cup Pecan halves
• 2 tablespoons Maple syrup
• 1 tablespoon Brown sugar
• 0.25 teaspoon Cayenne pepper
• 0.5 teaspoons Salt
• 0.5 Red onion
• 0.5 cups Crumbled goat cheese
• 1 cup Fresh strawberries (optional)

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a medium mixing bowl, combine the pecan halves, maple syrup, brown sugar, cayenne pepper, and 1/4 teaspoon of salt. Stir until the pecans are evenly coated.

Step 3

Spread the pecans in a single layer on a parchment-lined baking sheet. Bake for 8-10 minutes, stirring halfway through, until the pecans are fragrant and caramelized. Remove from the oven and allow to cool completely.

Step 4

In a small saucepan over medium heat, bring the port wine to a simmer and let it reduce to about half its volume, approximately 5 minutes. Remove from heat and let cool slightly.

Step 5

In a small mixing bowl, whisk the reduced port wine, balsamic vinegar, Dijon mustard, olive oil, remaining salt, and honey until the dressing is smooth and emulsified. Set aside.

Step 6

Thinly slice the red onion and hull the strawberries if using. Set them aside.

Step 7

In a large salad bowl, add the baby spinach, sliced red onion, and strawberries (if using). Toss gently to combine.

Step 8

Drizzle the port wine dressing over the salad and toss again to evenly coat the greens.

Step 9

Top the salad with the sweet and spicy pecans and crumbled goat cheese.

Step 10

Serve immediately and enjoy!

Nutrition Facts

Serving size	(888.0g)

Amount per serving	% Daily Value*
Calories	2195.2

Total Fat 164.9g	0%
Saturated Fat 33.0g	0%
Polyunsaturated Fat 5.3g
Cholesterol 68.4mg	0%
Sodium 1995.5mg	0%
Total Carbohydrate 116.6g	0%
Dietary Fiber 18.9g	0%
Total Sugars 90.4g
Protein 37.7g	0%

Vitamin D 0IU	0%
Calcium 472.2mg	0%
Iron 10.6mg	0%
Potassium 1207.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 70.6%

Protein: 7.2%

Carbs: 22.2%