Spinach, goats' cheese and pecan salad

A fresh salad of tender spinach leaves with creamy goats' cheese coated in a pecan nut crumb.

Serves: 4

Preparation time:  10 minutes

Cooking time:  5 minutes

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You will need

  • 100g Sainsbury's pecan nuts
  • 125g Sainsbury's Welsh goats' cheese
  • 1 red onion, peeled and finely sliced
  • 120g Sainsbury's young leaf spinach
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon runny honey
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Recipe Information

Step by step guide to making Spinach, goats' cheese and pecan salad

  1. Heat a dry frying pan over a medium heat and toast the pecans for a couple of minutes. Remove from heat and transfer half to a food processor. Blitz until you have a fine dust.
  2. Cut the goats' cheese in half, lengthways, and using slightly damp hands, roll each half into a sausage shape. Roll each in the crushed pecans until fully coated and then cut each roll into 8 discs.
  3. Gently toss together the red onion, spinach, toasted whole pecans and goats' cheese discs.
  4. Whisk together the olive oil, lemon juice and honey until combined. Drizzle over the salad, toss to combine and serve immediately.

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Nutritional information for Spinach, goats' cheese and pecan salad

Nutritional information for Spinach, goats' cheese and pecan salad

Nutrition type per serving
Calories 345 kcal
Total Fat 31.1g
Saturated Fat 7.7g
Salt 0.22g
Sugar 5.2g

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