spinach salad with candied walnuts, dried cranberries and gorganzola

(1 rating)
Recipe by
joan edwards
Rocky Hill, CT

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!

(1 rating)
yield 6 serving(s)
prep time 20 Min
cook time 10 Min

Ingredients For spinach salad with candied walnuts, dried cranberries and gorganzola

  • 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

How To Make spinach salad with candied walnuts, dried cranberries and gorganzola

  • 1
    Candied 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.
  • 2
    Preheat 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)
  • 3
    Add 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.
  • 4
    Add very thinly sliced poached or sliced pears for a great summery addition!

Categories & Tags for Spinach Salad with Candied Walnuts, Dried Cranberries and Gorganzola:

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