spinach salad with candied walnuts, dried cranberries and gorganzola
(1 RATING)
This is my friends favorite salad! 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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prep time
20 Min
cook time
10 Min
method
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yield
6 serving(s)
Ingredients
- 4 cups baby spinach
- 1 cup candied walnuts
- 1 cup dried cranberries
- 1 cup crumbled gorganzola
- 6 tablespoons walnut oil
- 2 tablespoons black fig vinegar
- - salt and pepper to taste
- * - some brands of walnut oil and black fig vinegar require refridgeration
How To Make spinach salad with candied walnuts, dried cranberries and gorganzola
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Step 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.
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Step 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)
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Step 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.
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Step 4Add very thinly sliced poached or sliced pears for a great summery addition!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Lettuce Salads
Tag:
#Quick & Easy
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