Baby Spinach Walnut Salad
A delightfully crisp and refreshing salad featuring tender baby spinach, toasted walnuts, and a tangy homemade vinaigrette.
Ingredients
- •5 oz baby spinach (about 5 cups), washed and dried
- •1 cup walnut halves
- •1/2 cup dried cranberries
- •1/3 cup crumbled feta cheese (optional, use dairy-free or omit for pareve)
- •1/4 cup extra virgin olive oil
- •2 tablespoons balsamic vinegar
- •1 teaspoon Dijon mustard
- •1 teaspoon honey or maple syrup
- •Salt and freshly ground black pepper to taste
Instructions
- 1
Place a small skillet over medium heat and add the walnut halves, tossing frequently for 3 to 5 minutes until they become fragrant and lightly toasted, then remove from heat and let cool.
- 2
In a small mixing bowl or a glass jar, whisk together the extra virgin olive oil, balsamic vinegar, Dijon mustard, honey or maple syrup, salt, and black pepper until well combined and emulsified.
- 3
In a large salad bowl, combine the fresh baby spinach, cooled toasted walnuts, and dried cranberries.
- 4
If using, sprinkle the crumbled feta cheese over the top of the salad mixture.
- 5
Just before serving, drizzle the prepared balsamic vinaigrette over the salad and toss gently until the spinach and toppings are evenly coated.
💡 Chef tips
- To make this recipe strictly pareve, simply omit the feta cheese or use a vegan feta alternative.
- Toast the walnuts in a dry pan without oil to enhance their natural nutty flavor, but watch them closely as they burn quickly.
- Dress the salad right before serving to keep the baby spinach crisp and fresh.
✅ How it should turn out
The finished salad is vibrant and inviting, offering a wonderful contrast of earthy crunch from the walnuts, sweetness from the cranberries, and a bright, tangy punch from the balsamic dressing.