Walnut Balsamic Spinach Salad

By California Walnuts
Total Time
38 Mins
Serves
4
Serving Size
about 3 cups
Meal
Lunch
Course
Main Side

DESCRIPTION

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

Prep Time
15 Mins
Cook Time
23 Mins
Total Time
38 Mins
Calories
520
Total Fat
40
Saturated Fat
8
Polyunsaturated Fat
14
Monounsaturated Fat
16.7
Cholesterol
25
Sodium
830
Carbohydrates
28
Dietary Fiber
7
Total Sugars
17
Protein
16
Vitamin D
0
Calcium
210
Iron
4
Potassium
810

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.