Strawberry Spinach Salad with Candied Walnuts

This strawberry spinach salad is a refreshing salad you must try. it's easy to do and taste different from your regular homemade salads.

5 from 1 vote

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Prep Time 10

Cook Time 5

Total Time 15

Course Salad

Cuisine American

Servings servings

Calories 73 kcal

Equipment

10-inch non-stick skillet
Large mixing bowl
Small mixing bowl or jar with lid
Aluminium foil
Sharp paring knife
Cutting board

Ingredients

Main Ingredients

1 cup fresh strawberries hulled and sliced, 150g
¼ cup walnuts roughly chopped, 30g
10 oz fresh baby spinach torn if leaves are large, 280g
2 tablespoons granulated sugar for candying walnuts, 25g

Salad Dressing Ingredients

1 ½ teaspoons granulated sugar 6g
¼ teaspoon salt
2 tablespoons canola oil 30ml
1 stalk green onion finely chopped (scallion)
2 tablespoons raspberry vinegar 30ml
1 ½ teaspoons strawberry sauce gluten-free, 7ml
1 pinch paprika about 1/8 teaspoon
1 teaspoon poppy seeds

Instructions

Place the walnuts and 2 tablespoons sugar in a 10-inch non-stick skillet over medium heat. Stir constantly until the sugar melts, turns amber, and evenly coats the walnuts — about 3-5 minutes. Immediately transfer the candied walnuts onto a sheet of aluminium foil, spread them out in a single layer, and allow to cool completely before breaking apart.
1/4 cup walnuts, 2 tablespoons granulated sugar
In a large bowl, combine the spinach and sliced strawberries. Add the cooled candied walnuts and toss gently to distribute.
1 cup fresh strawberries, 1/4 cup walnuts, 10 oz fresh baby spinach
In a small bowl or jar, whisk together the canola oil, raspberry vinegar, strawberry sauce, 1 1/2 teaspoons sugar, salt, paprika, chopped green onion, and poppy seeds until the sugar dissolves and the dressing is well combined.
1 1/2 teaspoons granulated sugar, 1/4 teaspoon salt, 2 tablespoons canola oil, 1 stalk green onion, 2 tablespoons raspberry vinegar, 1 1/2 teaspoons strawberry sauce, 1 pinch paprika, 1 teaspoon poppy seeds
Drizzle the dressing over the salad just before serving and toss gently to coat. For best results, serve immediately — the spinach will begin to wilt within 30 minutes of dressing.

Notes

Storage: Keep undressed salad components in separate airtight containers in the fridge for up to 1 day. Once dressed, eat within 30 minutes.

Make-Ahead: Candy the walnuts up to 3 days ahead and store in a sealed container at room temperature. Make the dressing up to 3 days ahead and refrigerate in a jar — shake well before using.

Substitutions: Swap walnuts for pecans or sliced almonds. Use white wine vinegar plus a few mashed raspberries if you cannot find raspberry vinegar. Swap canola oil for a light olive oil.

Freezer: This salad does not freeze well. The spinach and strawberries will become waterlogged upon thawing.

Pro Tip: When candying the walnuts, stir constantly and remove from heat the moment the sugar turns amber — it goes from caramelised to burnt in seconds.

Nutrition

Serving: 1servingCalories: 73kcalCarbohydrates: 7gProtein: 1gFat: 5gSaturated Fat: 0.4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 81mgPotassium: 202mgFiber: 1gSugar: 4gVitamin A: 2678IUVitamin C: 17mgCalcium: 39mgIron: 1mg

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