Salads

Spinach salad w candied walnuts and apples

The easiest, simplest yet mot delicious salad, particularly when spinach is in season and you can get your hands on the good variety. To elevate it, I make my own candied walnuts for a delightful crunch, caramelized onions, and apples – a stereotypical fall salad, but one that does me so good!

The vinaigrette is a classic mustard, olive oil and lemon juice – this is standard in my home, and always a jarful stored in the fridge.

This is perfect to accompany a barbeque, on its own for a healthy lunch or dinner.

The Recipe
Serves

Ingredients

  • 2 cups, baby spinach leaves
  • handful of crumbled cheese of your choice
  • handful of dried cranberries
  • 1 apple, chopped
  • Candied walnuts:
  • ½ cup walnuts
  • ½ cup sugar
  • Caramelised onions:
  • 1 onion, finely sliced
  • 1 tsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp sugar
  • ½ tsp salt
  • Vinaigrette:
  • 4 tbsp olive oil
  • 2 tbsp mustard
  • 1 tbsp lemon juice
  • ½ tbsp honey
  • ½ tsp grated garlic
  • 1 tsp salt
  • 1 tsp pepper

Instructions

  • Walnuts:
  • Take a small pot and place on medium heat
  • Pour the sugar and swirl the pot from the handle to distribute evenly
  • Keep a watch and as it starts melt swirl the pot again – do not stir with a spoon
  • Once the sugar has caramelized, turn off the heat and throw in the walnuts and stir to coat
  • Transfer the walnuts onto parchment paper and allow to cool completely
  • Sprinkle some sea salt over if you like
  • Onions:
  • In a medium pan, heat the olive oil and add the onions to sauté and salt
  • Continue stirring and allow the onions to cook until translucent
  • Then add the vinegar and sugar and cook further until caramelized
  • Vinaigrette:
  • Add all the ingredients together and whisk
  • Refrigerate until ready to use
  • Salad Assembly:
  • Toss all the ingredients together and add 2-3 tbsp of the dressing as per your liking
  • Tip:
  • To pre-plan, cut the apples and toss in dressing and squeeze of lemon and store covered refrigerated until ready to use.