Cranberry & Goat Cheese Spinach Salad
no cooking required and 5 minute prep
Prep & Cook Time: 5-10 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Tree Nuts (Walnuts), Milk, Eggs, Wheat
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Under %{max_calories} caloriesUnder 35g carbsVegetarian
Chef
Sarah Thomsen
Turn off the stove and put away the knives… Home Chef is offering meals quick enough to throw together as you’re walking out the door and tasty enough to meet our (and your) high standards for quality meals with fresh ingredients. We also pack in enough ingredients for two meals, giving you way more bang than your fast food buck ever would. Save the hot oven and pots and pans for another time; we’ve got quick and delicious covered.
In Your Box (serves 2)
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3 fl. oz. Dijon Honey Mustard Dressing
- 2 oz. Baby Arugula
- 2 oz. Baby Spinach
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1 oz. Crispy Beet Strips
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1 oz. Walnut Halves
- 1 oz. Dried Cranberries
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1 oz. Goat Cheese
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) oPNZB9PX
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Calories420
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Carbohydrates27g
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Net Carbs24g
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Fat67g
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Protein7g
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Sodium340mg
Recipe Steps
You Will Need
- 1 Mixing Bowl
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using chicken, pat dry. Season with 1/4 tsp. salt and a pinch of pepper. Don't worry about trimming. Excess fat will render while cooking and add flavor. Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan and stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes. Serve on salad. If using flank steak, separate steak strips into a single layer and pat dry. Season with a pinch of salt and pepper. Heat a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add flank steak to hot pan and stir occasionally until no pink remains, 4-6 minutes. Serve on salad.
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If using roasted chicken breast, remove from packaging and microwave until warm, 1-2 minutes. Serve on salad.
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1 Make the Salad
Thoroughly rinse produce and pat dry. Place spinach, arugula, goat cheese, walnuts, and dried cranberries in a mixing bowl and toss with dressing. Garnish with crispy beet strips. Bon appétit!
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