Summer Berry & Spinach Salad with Candied Walnuts


10 oz spinach

1 cup fresh blueberries

1 cup fresh strawberries quartered

1/2 cup crumbled feta or goat cheese

1/3 cup raw walnuts

1-2 teaspoons maple syrup

1/4 teaspoon cinnamon

generous shake of sea salt

Dijon Dressing: 1/4 cup olive oil, 2 Tablespoons balsamic vinegar, 1 Tablespoon dijon mustard, 2 teaspoons maple syrup, sea salt and ground pepper to taste


To toast walnuts, spread them out on a baking sheet and toss with maple syrup, cinnamon and sea salt. Roast for 7-9 minutes in a 350°F oven. Remove from oven and allow walnuts to cool. While walnuts are roasting, make the dressing by whisking together vinegar, mustard, maple syrup, olive oil, salt and pepper. Taste and add more salt and pepper if needed. Add spinach to a large bowl and top with berries, cheese and maple walnuts. Add dressing and toss just before serving.

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