Ingredients

The following ingredients have 4 Servings
  • 1 medium red onion (cut into 1-inch wedges)
  • 2 tablespoons coconut oil
  • 2 tablespoons fresh squeezed orange juice
  • 1 tablespoon fresh squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon fresh thyme (chopped)
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 1 head Bibb or butter lettuce
  • 8 cups baby spinach
  • 1 ripe Bartlett pear (cut into bite-sized pieces)
  • 1/2 cup goat cheese (crumbled)
  • 1/4 cup dried cranberries

Instruction

  • 1. Preheat oven to 400 degrees F and adjust oven rack to middle position.
  • 2. Toss onion wedges with coconut oil. Transfer to baking sheet and roast until brown and soft, about 25 minutes, flipping halfway through cooking. Cool for 15 minutes.
  • 3. Whisk orange and lemon juices, mustard, honey, thyme, salt, and pepper together in a bowl. Gradually whisk in olive oil.
  • 4. Divide Bibb lettuce leaves among individual salad plates. Toss spinach with 1/4 cup dressing in a large bowl. Divide spinach among plates. Arrange roasted onion, pear, goat cheese, and cranberries on top. Drizzle with remaining dressing and serve.