Spring Salad & Slutty Nuts
Strawberries and candied walnuts on top of a bed of spinach with a blackberry vinaigrette.
Servings 4
Ingredients
- 3-4 cups mixed spring greens
- 3-4 cups baby spinach leaves
- 2 cups strawberries, hulled and quartered
- 1 cup walnuts, roughly chopped
- 1/4 cup light brown sugar
- 1/4 cup sugar
- 1/8 teaspoon vanilla
- 1/2 teaspoon cinnamon
Dressing
- 1/2 cup blackberry preserves
- 4 tablespoons apple cider vinegar
- 1 tablespoon olive oil
- 4 teaspoons sugar
- pinch of salt and pepper
- 1-2 tablespoons water
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.