Strawberry Spinach Candied Walnuts (Printable version)
A refreshing blend of strawberries, spinach, candied walnuts, and tangy balsamic dressing for a bright salad.
# What You’ll Need:
→ Candied Walnuts
01 - 1 cup walnut halves
02 - 3 tablespoons granulated sugar
03 - 1 tablespoon unsalted butter
→ Salad Components
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
# How to Make It:
01 - Melt butter in a nonstick skillet over medium heat. Add walnuts and sugar, stirring constantly until sugar melts and evenly coats nuts, approximately 3 to 4 minutes. Transfer to parchment paper, spreading to separate clusters while cooling completely.
02 - Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in small bowl or jar until emulsified. Reserve at room temperature until serving.
03 - Place spinach, sliced strawberries, red onion, and goat cheese in large salad bowl. Toss lightly to distribute ingredients evenly.
04 - Fold cooled candied walnuts into salad mixture, ensuring even distribution throughout bowl.
05 - Drizzle balsamic vinaigrette over salad immediately before serving. Gently toss to coat all ingredients without crushing spinach. Serve promptly to maintain crisp texture.
# Expert tips:
01 -
- The homemade candied walnuts are ridiculously simple but make you look like you put in way more effort than you actually did
- That perfect sweet-savory balance hits every craving at once, making it the salad even salad skeptics finish
02 -
- The candied walnuts can be made up to three days ahead and stored in an airtight container at room temperature
- Never dress the entire salad if you're planning to have leftovers, or you'll end up with a soggy mess the next day
03 -
- Dry your spinach thoroughly with a salad spinner or paper towels so the dressing actually clings to the leaves
- Let the vinaigrette sit at room temperature for 10 minutes before serving, it tastes much brighter than straight from the fridge