Strawberry Spinach Candied Walnuts (Printable version)
Fresh strawberries, crisp spinach, and crunchy candied walnuts combined with a tangy balsamic dressing.
# What You’ll Need:
→ Salad Base
01 - 6 cups baby spinach, washed and dried
02 - 1 pint (2 cups) fresh strawberries, hulled and sliced
03 - 1/2 small red onion, thinly sliced
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
# How to Make It:
01 - Line a baking sheet with parchment paper. In a small skillet over medium heat, combine walnuts, sugar, water, and a pinch of salt. Stir frequently until the sugar melts and coats the walnuts evenly, approximately 3 to 4 minutes. Spread the candied walnuts on the prepared baking sheet in a single layer to cool completely.
02 - In a small bowl or jar, combine olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper. Whisk vigorously until fully emulsified and well combined. Set aside until ready to dress the salad.
03 - In a large salad bowl, combine the baby spinach, sliced strawberries, and thinly sliced red onion. Drizzle the prepared balsamic vinaigrette over the salad mixture and toss gently to coat all ingredients evenly without bruising the spinach.
04 - Sprinkle the crumbled feta cheese and cooled candied walnuts over the dressed salad. Serve immediately to maintain the crisp texture of the spinach and the crunch of the walnuts.
# Expert tips:
01 -
- The homemade candied walnuts are easier than you think and elevate everything
- Perfect balance of sweet, tangy, salty, and fresh in every single bite
02 -
- The candied walnuts can be made up to 3 days ahead and stored in an airtight container
- Never dress the salad more than 15 minutes before serving or it will get soggy
03 -
- A salad spinner is your best friend for getting spinach truly dry
- Room temperature ingredients help the dressing emulsify better