Spinach and Strawberry Salad with Candied Walnuts

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I had posted this Salad few years ago but I thought with the nice weather hopefully coming up, I should revive it. This is great light Summer Salad. You can prep the ingredients  in individually n separate containers and mix it at the last minute. This will go fabulously with a  glass of White wine perhaps a Riesling.

 

Spinach and Strawberry Salad with Candied Walnuts

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Notes:

I usually use pre-washed baby spinach so the Salad can be made in a jiffy and I don’t have to chop the Spinach either.

Use whichever fruit you would like with Strawberries. I have used Apples, Pears, Oranges but anything goes.

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Ingredients:

Serves 2

  • Spinach about 4 cups  chopped
  • Strawberries ½ cup sliced
  • Mandarin oranges packed in water 2 container or a Fruit of your choice
  • Red onion chopped ¼ to ½ cup per taste
  • Cheddar Cheese per taste about ½ cup (Optional)
  • Walnuts 1 cup per person
  • Maple Syrup 2 Tbsp
  • Cayenne Pepper flakes or Chipotle Pepper powder ¼ tsp or more per taste
  • Cinnamon 1/8 tsp
  • Butter ½ Tbsp

Dressing

  • Balsamic Vinaigrette 2 Tbsp
  • Extra Virgin Olive Oil 3 Tbsp
  • Honey 1 Tbsp
  • A dash of Mustard
  • Salt and Pepper per taste

Directions:

  • For Maple roasted Walnuts, in a small saucepan, on a low flame, roast the Walnuts until fragrant.
  • Add the butter and let it melt.
  • Add Cinnamon and Cayenne Pepper and mix quickly.
  • Finally add Maple Syrup and mix. Mixture should be on the flame just for enough time to melt and mix otherwise it will burn.
  • Take off the flame and let it cool.

For the dressing

  • Mix all the ingredients with a whisk and keep aside.

Assembly:

  • Chop the Spinach, add onion and mix.
  • Mix the dressing with a Salad. Serve in individual bowls.
  • Top with Strawberries, Mandarin Oranges and Cheese.
  • Finally, top with Walnuts.

Enjoy!!

xoxo

Author: Amita

Hi there !! Welcome to my little corner of internet. I live in Chicago with my Husband Navendu and two little girls age 8 and almost 4.

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