Walnut Balsamic Spinach Salad

Total Time
38 Mins
Serves
4
Serving Size
about 3 cups
Meal
Course

DESCRIPTION

This classic spinach salad is dressed up with Candied California walnuts, blue cheese, prosciutto and pomegranate arils.

Total Time

Prep Time
15 Mins
Cook Time
23 Mins
Total Time
38 Mins

Nutrition

Calories
520 cal
Total Fat
40 g
Saturated Fat
8 g
Polyunsaturated Fat
14 g
Monounsaturated Fat
16.7 g
Cholesterol
25 mg
Sodium
830 mg
Carbohydrates
28 g
Dietary Fiber
7 g
Total Sugars
17 g
Protein
16 g
Vitamin D
0 mcg
Calcium
210 mg
Iron
4 mg
Potassium
810 mg

Ingredients

Dressing

  • 1/4 cup minced red onion

  • 3 tablespoons balsamic vinegar

  • 1 tablespoon Dijon mustard

  • 1/4 cup olive oil

  • Salt and pepper to taste

Candied Walnuts

  • 1 cup California walnuts

  • 1 tablespoon sugar

  • 1 tablespoon olive oil

Salad

  • 10 cups baby spinach

  • 8 strips prosciutto

  • 1/2 cup crumbled blue cheese

  • 1/3 cup pomegranate arils

  • 2 firm but ripe pears, cored and thinly sliced

Preparation

  1. To prepare dressing, stir together onion, vinegar and Dijon in a small bowl. Slowly add olive oil and whisk well. Season with salt and pepper.

  2. To prepare Candied Walnuts, heat oil in a medium skillet over medium heat. Add walnuts and cook for 5 minutes to toast. Add sugar and cook for a few minutes more or until walnuts are nicely glazed.

  3. Place salad ingredients in a large bowl and sprinkle with Candied Walnuts. Toss well to coat and serve immediately.