Strawberry Spinach Salad with Candied Walnuts Recipe

Strawberry Spinach Salad with Candied Walnuts Recipe
Strawberry Spinach Salad with Candied Walnuts Recipe photo by Taste of Home
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Strawberry Spinach Salad with Candied Walnuts Recipe

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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
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 20 min.

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

In a small heavy saucepan, combine the first five 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.
In a large bowl, combine spinach, strawberries and cucumber. In a small bowl, whisk the first six vinaigrette ingredients. Drizzle over salad; toss to coat. Sprinkle with cheese and walnuts. Serve immediately. Yield: 10 servings (1 cup each).
Originally published as Strawberry Spinach Salad with Candied Walnuts in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p178

  • 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
  1. In a small heavy saucepan, combine the first five 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 six vinaigrette ingredients. Drizzle over salad; toss to coat. Sprinkle with cheese and walnuts. Serve immediately. Yield: 10 servings (1 cup each).
Originally published as Strawberry Spinach Salad with Candied Walnuts in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p178

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