Spinach Salad With Pepper Jelly Vinaigrette

5.00 (12)
⏱ 15 mins 🍽 1-2 serving(s) 🏷 Spinach

This vibrant salad features fresh baby spinach tossed with a unique, sweet and tangy vinaigrette made from pepper jelly. It is topped with sun-dried tomatoes, roasted pecans, golden raisins, crumbled blue cheese, and kalamata olives for a delightful mix of textures and flavours. The recipe makes enough dressing for multiple uses, but only a portion is needed for the salad. It comes together quickly for a satisfying meal.

Spinach Salad With Pepper Jelly Vinaigrette

Ingredients

  • 1/4 cup pepper jelly
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup olive oil
  • 6 ounces fresh baby spinach leaves
  • 2 tablespoons sun-dried tomatoes
  • 2 tablespoons roasted pecans
  • 2 tablespoons golden raisins
  • 1 teaspoon toasted sesame seeds
  • 1/4 cup blue cheese, crumbles
  • 5 kalamata olives

Method

  1. To make the vinaigrette, place the pepper jelly, balsamic vinegar, garlic powder, and kosher salt into a blender and process until fully combined.
  2. Add the spinach to a large mixing bowl along with precisely 1/3 cup of the prepared vinaigrette, the sun-dried tomatoes, roasted pecans, and golden raisins.
  3. Gently toss the salad ingredients together until the spinach leaves are well coated in the dressing.
  4. Finish the salad by scattering the crumbled blue cheese and kalamata olives over the top as a garnish.

Nutrition (per serving)

Sodium2107700 mg

Recipe details

CategorySpinach
AuthorKikimony