Salad with spinach, berries and candied walnuts

Votes: 1

How to Make - Spinach, Berries, and Candied Walnut Salad

Time: 35 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 276, total fat 16 G., saturated fats 5 G., proteins 5 G., carbohydrates 31 G., fiber 4 G., cholesterol 15 mg, sodium 374 mg, sugar 23 G.

This light and elegant salad pairs luscious spinach with blackberries, candied walnuts, and shaved salted Parmesan cheese, all tossed in a sweet-tart dressing of cherry jam and grainy mustard. Perfect for a holiday dinner!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Refueling

3 tablespoons of apple cider vinegar
2 tsp grainy mustard
2 tablespoons of honey
1/4 cup cherry jam
1/4 cup extra-virgin olive oil

Salad

280 g of small spinach
2 cups blackberries
1/4 cup thinly sliced red onion
0.5 cups candied walnuts
1 small piece of Parmesan or Pecorino

Candied walnuts

2 tablespoons unsalted butter
1 and 1/4 cups walnuts
1/4 cup granulated sugar
0.5 tsp cinnamon

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: spinach, walnuts, blackberry, Parmesan cheese, red onion, whole grain mustard, cherry jam, honey

Cooking the dish according to the recipe:

Refueling:

In a small bowl, combine vinegar, mustard, honey, jam, 0.5 teaspoon salt, and 1/4 teaspoon black pepper. Stir in the olive oil and continue whisking until the dressing is smooth.
Salad:

Combine spinach, blackberries, onion, and candied walnuts in a large salad bowl. Drizzle with the dressing and toss. Use a vegetable peeler to shave some cheese over the top.

Candied walnuts:
Yield: 1.5 cups

Line a baking sheet with parchment paper and set aside. In a medium saucepan over low heat, melt the butter. Add the walnuts and stir to coat. Increase the heat to medium, add the sugar, and cook, stirring frequently, until the sugar dissolves and caramelizes, about 5 minutes. Stir in the cinnamon, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper, then transfer the mixture to the baking sheet. Spread the walnuts in a single layer. Let the walnuts cool until the glaze hardens, about 15 minutes.