Nothing says fall more than a warm spinach salad filled with beautiful seasonal fruit. Not only is this salad really pretty it is also delicious and full of vitamin C, A and Iron - not a bad combo!
So there are a couple of things about this salad that really makes it 1 - the spicy walnuts, trust me, they are key, and 2 - serving this salad warm. If a warm salad is weird to you just try it, I promise, you will love it. It brings a nice change to the traditional spinach salad and elevates it to feel like less of a typical traditional salad. This served on its own or with a grilled piece of chicken makes for a perfect dinner, or, if you’re hosting a dinner party and starting your meal with a salad would be awesome!
The great thing with this recipe is that besides warming your spinach everything else can be done in advance. You can even have your dressing prepped the day before and just re-warm it when it’s time to serve. Plus, even though you’re not actually tossing any of the “extra” ingredients in with the spinach but rather layering it assemble is still so easy and quick.
So do yourself some good and make this salad for dinner this week - you will feel like you’re indulging even though you're actually doing something great for yourself!
prep time 10
cook time 10
total time 20 minutes
servings 2 - 4
8 cups spinach
1 cup blackberries
1/2 cup spicy walnuts
1 tsp olive oil
1/8 cup honey
1/4 cup balsamic vinegar
1/2 tbsp grainy mustard
1/2 cup olive oil
salt + pepper
In a large frying pan or wok add in olive oil and thinly slice shallots and sauté over medium heat until shallot is softened.
To the pan add in honey, balsamic vinegar, grainy mustard and olive oil - whisk to combine. Add in the spinach and quickly toss until the spinach is fully coated in the dressing and lightly warmed. Season with salt + pepper then transfer to a bowl or serving tray.
Top the salad with sliced pear, blackberries and spicy walnuts and serve immediately.
1/2 cup walnuts
1 tbsp honey
1 tsp oil
salt, cumin, coriander, cayenne
In a small frying pan add heat oil then add in walnuts - toast for 3-4 minutes or until golden brown. Add in honey and sprinkle with a small amount of salt, cumin, coriander and cayenne. Stir until fully coated then set aside and allow to cool before serving.