Strawberry Spinach Candied Walnuts (Printer-friendly)
Sweet strawberries, fresh spinach, and crunchy candied walnuts combined with balsamic dressing for a bright dish.
# What you'll need:
→ Salad Base
01 - 6 cups baby spinach, washed and thoroughly dried
02 - 1 pint fresh strawberries (about 2 cups), hulled and sliced
03 - 1/2 small red onion, thinly sliced into rings
04 - 1/2 cup crumbled feta cheese
05 - 1/2 cup candied walnuts
→ Candied Walnuts
06 - 1/2 cup walnut halves
07 - 2 tablespoons granulated sugar
08 - 1 tablespoon water
09 - Pinch of sea salt
→ Balsamic Vinaigrette
10 - 3 tablespoons extra virgin olive oil
11 - 1 1/2 tablespoons balsamic vinegar
12 - 1 teaspoon honey
13 - 1 teaspoon Dijon mustard
14 - Salt and freshly ground black pepper to taste
# Method:
01 - Line a baking sheet with parchment paper. In a small skillet over medium heat, combine walnut halves, granulated sugar, water, and sea salt. Stir frequently until sugar melts and coats walnuts evenly, approximately 3-4 minutes. Spread candied walnuts on prepared baking sheet and allow to cool completely.
02 - In a small bowl or jar, whisk together extra virgin olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper until emulsified and well combined.
03 - Place baby spinach, sliced strawberries, and red onion in a large serving bowl. Drizzle with balsamic vinaigrette and toss gently to coat leaves evenly.
04 - Top salad with crumbled feta cheese and cooled candied walnuts. Serve immediately while candied nuts remain crunchy and spinach retains crisp texture.
# Expert Tips:
01 -
- The contrast between warm candied walnuts and cool crisp spinach hits every satisfaction button
- This salad converts even the most dedicated salad skeptics at the table
02 -
- The candied walnuts can be made days ahead and stored in an airtight container
- Dress the salad right before serving or you will end up with sad wilted greens
03 -
- Dry your spinach thoroughly after washing or your dressing will slide right off
- Use a vegetable peeler to shave the red onion into impossibly thin ribbons