Strawberries and candied walnuts on top of a bed of spinach with a blackberry vinaigrette.
Course Salad
Keyword nuts, spinach, strawberry
Prep Time 15minutes
Cook Time 10minutes
Total Time 25minutes
Servings 4
Author Tiffany
Ingredients
3-4cupsmixed spring greens
3-4cupsbaby spinach leaves
2cupsstrawberries, hulled and quartered
1cupwalnuts, roughly chopped
1/4cuplight brown sugar
1/4cupsugar
1/8teaspoonvanilla
1/2teaspooncinnamon
Dressing
1/2cupblackberry preserves
4tablespoonsapple cider vinegar
1tablespoonolive oil
4teaspoonssugar
pinch of salt and pepper
1-2tablespoonswater
Instructions
Toss spring greens, spinach leaves, and strawberries in a large bowl. Pour walnuts in a wide sauce pan and sprinkle with cinnamon. Toast on medium-high heat for 2-3 minutes. Add sugars and vanilla.
Watch carefully until sugar starts to melt, then stir constantly until sugar is completely caramelized and nuts are thoroughly coated. Remove from heat and allow to cool on a baking sheet. When completely cooled, sprinkle nuts on top of salad.
Dressing
Combine all ingredients except water in a bowl. Whisk until completely combined (may be combined in a blender). Add water slowly until desired consistency is reached. Chill in fridge at least 30 minutes before serving.