Watermelon Radish and Satsuma Spinach Salad
Add vibrant colour and lively flavours to your meals with this bright Watermelon Radish and Satsuma Spinach Salad with Goat cheese and Maple-Glazed Pecans.
Prep Time 10 minutes
Total Time 10 minutes
- 4 cups baby spinach leaves washed, dried, tough stems removed
- 1 medium watermelon radish
- 2 medium Satsuma oranges or Cara Cara oranges or mandarins
- 2 oz (60 gm) goat cheese
- 1/4 cup pecans
- 2 tsp maple syrup
- pinch sea salt
- 1 tsp black sesame seeds
- 2 tbsp olive oil extra virgin
- 3 tbsp Cara Cara Vanilla White Balsamic Vinegar or champagne vinegar
Wash and dry spinach and trim tough stems.
Using a mandoline or very sharp knife, slice the watermelon radish into paper thin slices.
Peel oranges and remove as much of the pith as possible. A soft vegetable brush works well for this task.
To make Maple-Glazed Pecans, heat a small skillet over medium heat. Add the pecans and maple syrup and heat, swirling the pan and watching closely, as they will burn quickly if left unattended. Once they become fragrant and are beginning to brown, remove the pecans to a piece of parchment paper or a clean plate. Next, sprinkle with a pinch of sea salt and set aside to cool.
Arrange the salad ingredients on a platter or on individual serving plates, beginning with a bed of baby spinach leaves, then add radishes, oranges, maple-glazed pecans and crumbled goat cheese. Whisk olive oil and white balsamic vinegar together and toss or drizzle on salad. Sprinkle with black sesame seeds. Serve.
Calories: 201kcal | Carbohydrates: 13g | Protein: 4g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 96mg | Potassium: 378mg | Fiber: 2g | Sugar: 9g | Vitamin A: 3260IU | Vitamin C: 26.5mg | Calcium: 93mg | Iron: 1.6mg