Go Back
+ servings

Spring Salad & Slutty Nuts

Strawberries and candied walnuts on top of a bed of spinach with a blackberry vinaigrette. 
Course Salad
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Author Tiffany


  • 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


  • 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


  • 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. 


  • 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.