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Everyday Kitchen Ideas
Salad

Spinach Salad with Prickly Pear-Chipotle Vinaigrette

The sweet, savory and spicy combination in this dressing adds an unexpected range of flavors, transforming an ordinary salad into a savored experience. Enjoy changing fruit choices or adding dehydrated fruit pieces.

Servings
4-6
Creamy pink prickly pear-chipotle vinaigrette in a ceramic bowl served alongside a fresh salad of crisp lettuce, cucumber, tomatoes, and red onion, with prickly pear fruit in the background.

Ingredients

FOR THE PRICKLY PEAR-CHIPOTLE VINAIGRETTE

  • red wine vinegar — 1/3 cup
  • Dijon mustard — 1 tbsp
  • Cheri’s Prickly Pear Cactus Syrup — 1/8 cup
  • canned chipotle chiles in adobo sauce — 1–2
  • Salt and pepper (to taste)
  • extra-virgin olive oil — 2/3 cup

FOR THE SALAD

  • baby spinach — 6 cups
  • strawberries — 2 cups (sliced)
  • avocado, peeled, pitted and diced — 1
  • crumbled feta cheese — ¼ cup
  • pine nuts, toasted — ¼ cup

Directions

  1. Step 1: Prepare the Dressing

    Blend the red wine vinegar, Dijon mustard, Cheri’s Prickly Pear Cactus Syrup, chipotle chiles, salt and pepper until smooth. Adjust the syrup and chiles to taste. While blending, slowly add the olive oil until the dressing becomes creamy.

  2. Step 2: Preheat the Oven

    Preheat the oven to 375°F (190°C).

  3. Step 3: Toast the Pine Nuts

    Spread the pine nuts on a baking sheet and bake for 5–10 minutes, stirring occasionally, until golden brown. Allow them to cool.

  4. Step 4: Assemble the Salad

    Place the baby spinach in a large salad bowl. Top with the sliced strawberries, diced avocado and crumbled feta cheese.

  5. Step 5: Add the Dressing

    Drizzle 1/3 cup of the prepared dressing over the salad and toss lightly to combine.

  6. Step 6: Finish and Serve

    Top with the toasted pine nuts and serve. Enjoy your spinach salad with prickly pear-chipotle vinaigrette!

Tips for the Best Spinach Salad with Prickly Pear-Chipotle Vinaigrette

  • Use fresh, tender baby spinach and wash and dry it thoroughly before assembling the salad.
  • Choose ripe, sweet strawberries to balance the tangy vinegar and smoky heat of the chipotle dressing.
  • Add the avocado just before serving to keep it fresh and help prevent browning.
  • Blend the vinegar, Dijon mustard, prickly pear syrup, and chipotle chiles until smooth before slowly adding the olive oil.
  • Add the chipotle chiles gradually and taste as you blend to control the dressing's smoky heat.
  • Adjust the prickly pear syrup to balance the sweetness, acidity, and spiciness according to your preference.
  • Toast the pine nuts until lightly golden, watching them carefully because they can burn quickly.
  • Crumble the feta cheese over the salad just before serving for a savory contrast to the sweet strawberries.
  • Start with a small amount of dressing and toss gently, adding more as needed to avoid overdressing the spinach.
  • For the freshest texture, combine the salad ingredients shortly before serving rather than dressing them too far in advance.
  • Store leftover dressing separately in a sealed container in the refrigerator and whisk or shake well before using.