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Radicchio, Spinach, and Apricot Salad with Goat Cheese

The sharp-tasting radicchio in this spinach salad pairs well with the sweetness of apricots and the creaminess of goat cheese.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, November 2007


  • 1/2 cup dried apricots, halved
  • 1/2 cup dried apricots, halved
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper
  • 1 head radicchio (8 ounces), halved, cored, and roughly torn
  • 1 bag (5 ounces) baby spinach
  • 1/2 cup soft crumbled goat cheese (2 ounces)


  1. Place apricots in a small bowl, and cover with boiling water; let stand 5 minutes. Drain, and pat dry with paper towels.

  2. Meanwhile, in a large bowl, whisk together vinegar and oil; season with salt and pepper.

  3. Add apricots, radicchio, and spinach to bowl with dressing; toss to combine. Serve topped with goat cheese.


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