Turkey Free Spinach and Goat Cheese Salad with Candied Walnuts and Balsamic Vinaigrette
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Learn more →Ingredients
4 servings
For the candied walnuts
- ½ cup walnut halves
- 2 tbsp granulated sugar
- ⅛ tsp kosher salt
For the vinaigrette
- 3 tbsp balsamic vinegar
- 1 tsp dijon mustard
- 1 tsp honey
- 1 small garlic clove, finely minced
- ¼ tsp kosher salt
- ¼ tsp black pepper
- ¼ cup extra-virgin olive oil
For the salad
- 5 oz baby spinach
- 1 cup fresh strawberries, hulled and sliced
- ¼ small red onion, very thinly sliced
- 3 oz fresh goat cheese, crumbled
Instructions
- 1
Heat a large skillet over medium heat. Add the walnut halves, granulated sugar, and 1/8 tsp kosher salt, stirring constantly until the sugar melts and coats the walnuts in a golden caramel, about 3–4 minutes — watch closely, as the sugar can burn quickly. Immediately transfer the walnuts to a sheet of parchment paper or a lightly oiled plate, spreading them in a single layer, and let cool completely.
- 2
In a small bowl, whisk together the balsamic vinegar, Dijon mustard, honey, minced garlic, 1/4 tsp kosher salt, and black pepper until combined. Drizzle in the olive oil in a steady stream, whisking constantly, until the vinaigrette is emulsified and slightly thickened.
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