Fresh and vibrant, this spinach salad is tossed in a dressing built on our Harissa Infused Olive Oil and fruity Watermelon Rosé Balsamic Vinegar — sweet, savory, and a little peppery, topped with crispy homemade croutons.
Ingredients
For the Dressing:
- 3 Tbsp Harissa Infused Olive Oil
- 1 Tbsp Watermelon Rosè Balsamic
- Pepper to taste
For the Croutons:
- 1/2 loaf crusty bread, sliced into 1” cubes
- 1 Tbsp extra-virgin olive oil
- 1.5 Tbsp butter, melted
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- ½ tsp garlic powder
- ¼ tsp onion powder
For the Salad:
- 2 cups Spinach
- 1 Navel orange, sliced
- ¼ cup Walnuts
- 1 Avocado, Sliced
- 4 oz Goat Cheese
Instruction
- Preheat oven to 350 F. In a large bowl, toss bread in oil and butter until evenly coated. Add salt, pepper, garlic and onion powder to season. Transfer bread to a large baking sheet, bake for 15 minutes until golden and crispy, flipping the croutons halfway though.
- In a medium bowl, whisk the olive oil, vinegar, and pepper to combine. Add the spinach, oranges, walnuts, avocado and goat cheese toss to combine. Top with basil croutons and enjoy!
