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Strawberry Spinach Salad with Candied Walnuts

Total Time

Prep/Total Time: 20 min.

Makes

10 servings

This classic salad goes with just about anything you’re serving. The juicy berries add a pop of color to the greens, and the sweet, crunchy nuts are good enough to eat all on their own! —Susan Howell, Royal Oak, Michigan
Strawberry Spinach Salad with Candied Walnuts Recipe photo by Taste of Home

Ingredients

  • 1/2 cup sugar
  • 1/4 cup water
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon curry powder
  • 2 cups walnut halves
  • SALAD:
  • 1 package (9 ounces) fresh baby spinach
  • 2 cups sliced fresh strawberries (about 1 pound)
  • 1 medium cucumber, halved and sliced
  • VINAIGRETTE:
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons seedless raspberry jam
  • 1 teaspoon lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/3 cup grated Parmesan cheese

Directions

  1. In a small heavy saucepan, combine the first 5 ingredients; stir gently to moisten all the sugar. Cook over medium-low heat, gently swirling pan occasionally, until sugar is dissolved. Cover; bring to a boil over medium heat. Cook 1 minute. Uncover pan; continue to boil and gently swirl pan until syrup turns a deep amber color, about 2-3 minutes. Immediately remove from heat and carefully stir in walnuts until evenly coated. Spread onto foil to cool completely. Break into pieces.
  2. In a large bowl, combine spinach, strawberries and cucumber. In a small bowl, whisk the first 6 vinaigrette ingredients. Drizzle over salad; toss to coat. Sprinkle with cheese and walnuts. Serve immediately.

Nutrition Facts

1 cup: 262 calories, 19g fat (2g saturated fat), 2mg cholesterol, 132mg sodium, 21g carbohydrate (16g sugars, 3g fiber), 5g protein.

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