Spinach Salad with Candied Walnuts, Dried Cranberries and Gorganzola
I find this to be a very interesting combination of tastes and textures and is a great pairing with many main dishes. Add cooked chicken and make it a main dish. Be sure to have copies of the recipe ready because everyone wants one!
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- 4 c
- baby spinach
- 1 c
- candied walnuts
- 1 c
- dried cranberries
- 1 c
- crumbled gorganzola
- 6 Tbsp
- walnut oil
- 2 Tbsp
- black fig vinegar
- salt and pepper to taste
- some brands of walnut oil and black fig vinegar require refridgeration
1Candied walnuts - Mix together 1 c walnuts, 2 Tbs honey, 1 Tbs sugar, 1/2 tsp salt, 1/4 tsp ground black pepper and a generous pinch of cayenne pepper.
2Preheat oven to 325.Spray baking sheet with non-stick spray, spread nut combination on sheet and cook until nuts are deep golden, approx 12-15 min. Cool, breaking up clumps. (Can be made 3 days ahead and stored in airtight container)
3Add 3 cups spinach to bowl. Add 1/2 c walnuts, 1/2 c cranberries, and 1/2 c gorgonzola and salad dressing to taste. Toss well. Add remaining spinach and the rest of ingredients. Toss lightly and adjust seasonings to taste. You may have extra dressing.
4Add very thinly sliced poached or sliced pears for a great summery addition!