Strawberry & Spinach Salad
Serves: Serves 4-6
  • 10 oz. baby spinach
  • 1 lb. fresh strawberries, hulled and sliced
  • ¾ cup chopped walnuts
  • 2 tab maple syrup
  • 1 tab extra virgin olive oil
  • ¼ tsp salt
  • ½ cup balsamic vinaigrette (See notes)
  1. Place spinach and strawberries in a salad bowl
  2. Candy walnuts: place walnuts, maple syrup, olive oil and salt in a nonstick pan over medium heat. Stir constantly for 2-3 minutes until liquid has reduced and started to caramelize. Remove nuts from heat and let cool (this is an important step for the nuts to harden). Once cooled, break any pieces that have stuck together into bits.
  3. Top salad with candied walnuts and drizzle with dressing.
In a small bowl whisk together ¼ cup balsamic vinegar, 1 tab dijon mustard and 1 tab maple syrup. Slowly whisk in ½ cup extra virgin olive oil. Season to taste with salt and pepper.

* Makes ¾ cup dressing - reserve any extra
Recipe by Red Kitchenette at