Strawberry Spinach Candied Walnuts (Printer-friendly)
A bright blend of baby spinach, fresh strawberries, candied walnuts, and creamy goat cheese with vinaigrette.
# What you'll need:
→ Candied Walnuts
01 - 1 cup walnut halves
02 - 3 tablespoons granulated sugar
03 - 1 tablespoon unsalted butter
→ Salad Base
04 - 6 cups baby spinach, washed and dried
05 - 1 cup fresh strawberries, hulled and sliced
06 - 1/3 cup crumbled goat cheese or feta
07 - 1/4 small red onion, thinly sliced
→ Balsamic Vinaigrette
08 - 3 tablespoons extra-virgin olive oil
09 - 2 tablespoons balsamic vinegar
10 - 1 teaspoon Dijon mustard
11 - 1 teaspoon honey
12 - 1/4 teaspoon salt
13 - 1/8 teaspoon black pepper
# Method:
01 - Melt butter in a nonstick skillet over medium heat. Add walnuts and sugar, stirring constantly until sugar melts and evenly coats the nuts, approximately 3–4 minutes. Transfer walnuts to parchment paper, separating into individual pieces to cool completely.
02 - Combine olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl or jar. Whisk vigorously until fully emulsified, or shake jar until dressing thickens and ingredients are thoroughly incorporated.
03 - Place baby spinach in a large serving bowl. Arrange sliced strawberries, red onion, and crumbled goat cheese evenly over the greens.
04 - Sprinkle cooled candied walnuts across the top of the salad, distributing evenly for consistent crunch in each serving.
05 - Drizzle balsamic vinaigrette over salad immediately before serving. Toss gently to coat all ingredients without damaging delicate spinach leaves. Serve promptly to maintain crisp texture.
# Expert Tips:
01 -
- The combination of warm candied walnuts against cool crisp spinach creates this incredible temperature contrast that makes every bite exciting
- You get sweet salty tangy and creamy all in one forkful without any complicated cooking techniques
02 -
- The candied walnuts can be made up to 3 days ahead and stored in an airtight container at room temperature
- Always add the dressing right before serving or the spinach will wilt and lose its appealing crunch
03 -
- Dry your spinach thoroughly after washing, otherwise the dressing will slide right off and pool at the bottom of the bowl
- Toast the walnuts in a single layer without overcrowding the pan so they candy evenly instead of clumping together