spinach salad with caramelized onions, dates, and feta + balsamic vinaigrette

Every spring, my hubby takes me to Palm Desert, and every time we stay at the same hotel and order the oasis spa salad while laying out by the pool. We love going to Palm Desert to spend time together, but I know that we are always anxious to eat that oasis spa salad. Last weekend was our first trip this spring, and yes we had the salad, two days in a row! I decided to recreate the salad today for lunch. The results were spot on. This salad is so healthy and really simple to make, and the flavors are so refreshing and unique.

I believe that it is important for your relationship to have special getaways together as a couple, even if for only a weekend night.  Palm Desert is only about a 3 hour drive from where we live.  It can be so cloudy and gloomy at home, but a gorgeous sunny and hot day in Palm Desert. I just love those springtime weekends and am ready for another.  In the meantime, I can enjoy this salad at home.

Spinach Salad with Caramelized Onions, Dates, and Feta + Balsamic Vinaigrette

Serves 6

For the caramelized onions:

1-tablespoon canola oil

3 yellow onions, thinly sliced

Heat the canola oil in a large skillet over low heat.  Add the sliced onions and cook for 30 minutes, stirring often, until they are soft and brown.  Let cool, and then store in a lidded container in the refrigerator for up to 3 days.

For the balsamic vinaigrette:

¼ cup balsamic vinegar

¼ teaspoon salt

1/8 teaspoon freshly ground black pepper

2/3 cup extra-virgin olive oil

Put the vinegar, salt, and pepper in a food processor or blender.  Pulse to combine the ingredients.  With the machine running, slowly drizzle in the oil and blend until the dressing is emulsified.  Pour into a lidded container and refrigerate until ready to use.  Shake well before using.

For the salad:

8 cups baby spinach leaves

1 cup Feta, crumbled

10 medjool dates, chopped

Caramelized onions

Balsamic vinaigrette