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Strawberry Spinach Salad with Candied Walnuts

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
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    10 servings


  • 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
  • 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


  • 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.
  • 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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