Walnut Balsamic Spinach Salad

  • Yield: 4 servings
  • Total Time: 38 minutes


This classic spinach salad is dressed up with Candied California walnuts, blue cheese, prosciutto and pomegranate arils.



  • 1/4 cup minced red onion
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1/4 cup olive oil
  • Salt and pepper to taste

Candied Walnuts

  • 1 cup California walnuts
  • 1 tablespoon sugar
  • 1 tablespoon olive oil


  • 10 cups baby spinach
  • 8 strips prosciutto
  • 1/2 cup crumbled blue cheese
  • 1/3 cup pomegranate arils
  • 2 firm but ripe pears, cored and thinly sliced


  1. To prepare dressing, stir together onion, vinegar and Dijon in a small bowl. Slowly add olive oil and whisk well. Season with salt and pepper.
  2. To prepare Candied Walnuts, heat oil in a medium skillet over medium heat. Add walnuts and cook for 5 minutes to toast. Add sugar and cook for a few minutes more or until walnuts are nicely glazed.
  3. Place salad ingredients in a large bowl and sprinkle with Candied Walnuts. Toss well to coat and serve immediately.

nutrition facts

Based on 4 servings

Per serving:

  • Calories520
  • Total Fat40g
  • Saturated Fat8g
  • Polyunsaturated Fat14g
  • Monounsaturated Fat17g
  • Sodium830mg
  • Total Carbohydate28g
  • Dietary Fiber7g
  • Protein16g
  • Calcium210mg
  • Iron4mg
  • Potassium810mg

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