How to Make Spinach Salad With Roasted Walnuts

Store raw walnuts in the freezer for long-term storage.

Toss together a salad that has few ingredients but bursts your taste buds with bold flavors. Baby spinach is a mild lettuce that is low in calories while high in nutrients, including beta-carotene and vitamin C. Mix in the heart-healthy walnuts that work to improve cardiovascular health for a nutritious meal. You can replace the strawberries with other fruit, such as mandarin orange segments or blackberries, depending on the availability in your area.

Things You'll Need

• 1 cup raw shelled walnut halves
• Baking sheet
• Wax paper
• Silicone baking mat (optional)
• Butcher knife
• Granny Smith or Golden Delicious apple
• Small glass bowl
• Lemon
• 1 cup sliced strawberries
• 2 tbsp. Champagne vinegar
• Amaretto
• 1 tsp. fine sugar
• Salt
• Blender
• 4 cups baby spinach
• Large mixing bowl
• 2/3 cup goat cheese crumbles

Instructions

Roast the Walnuts

1. Move one of the oven racks in your oven to the center of the oven. Preheat the oven to 350 degrees Fahrenheit.

2. Cover a baking sheet with a piece of wax paper, or with a silicone baking mat, if you have one on hand. Spread 1 cup of raw shelled walnut halves out over the covered baking sheet.

3. Place the baking sheet in the center of the oven and bake for 5 minutes. Remove the pan and flip the walnuts. Roast the walnuts for 5 more minutes. Remove and let cool.

4. Chop the cooled nuts coarsely and set aside.

Toss the Salad

1. Wash a Granny Smith or Golden Delicious apple. Core and dice the apple and place the chunks in a small glass bowl. Squeeze a lemon liberally over the apple pieces to prevent them from turning brown.

2. Add 1/2 cup of sliced strawberries, 2 tablespoons of Champagne vinegar, a splash of Amaretto, 1 teaspoon of fine sugar and a dash of salt to a blender. Puree the mixture and set aside.

3. Toss 4 cups of baby spinach into a large mixing bowl and fill the bowl with warm water. Submerge the leaves and then drain away the water to clean the spinach. Pinch off any long stems and remove any translucent leaves.

4. Pour the pureed dressing over the leaves and toss the leaves to coat the spinach. Add the chopped apples, roasted walnuts and 2/3 of a cup of crumbled goat cheese. Top the salad with 1/2 cup of sliced strawberries and serve immediately.

References

• Good Housekeeping: The Best Way to Toast Nuts
• "Epicurious"; Spinach Salad With Strawberry Champagne Vinaigrette; Mar 06
• "Real Simple"; Spinach, Apple, and Walnut Salad; Susan Quick; Jun 00
• "Women's Health"; Spinach Benefits Run Deep; Apr 09
• California Walnuts: Smart for the Heart