| Level: | Easy |
| Total: | 35 min |
| Active: | 20 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 35 min |
| Active: | 20 min |
| Yield: | 6 servings |
Ingredients
- 3 tablespoons apple cider vinegar
- 2 teaspoons Creole or grainy mustard
- 2 tablespoon honey
- 1/4 cup cherry jam
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 10 ounces baby spinach
- 1 pint blackberries
- 1/4 cup thinly sliced red onion
- 1/2 cup Candied Walnuts, recipe follows
- 1 small chunk Parmesan or pecorino
- 2 tablespoons unsalted butter
- 1 1/4 cups walnut halves
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- Kosher salt and freshly ground black pepper
Instructions
- For the dressing: Whisk together the vinegar, mustard, honey, jam, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Whisk in the oil in a slow stream and continue whisking until the dressing is emulsified.
- For the salad: Toss together the spinach, blackberries, onions and Candied Walnuts in a large salad bowl. Drizzle with the dressing and toss. Using a vegetable peeler, shave some cheese over the top.
- Line a baking sheet with parchment paper and set aside.
- Melt the butter in a medium saucepan over low heat. Add the walnuts and stir to coat. Raise the heat to medium, add the sugar and cook until the sugar is dissolved and caramelized, stirring often, about 5 minutes. Stir in the cinnamon, 1/2 teaspoon salt and 1/4 teaspoon pepper, then transfer the mixture to the baking sheet. Spread the nuts in a single layer. Let the walnuts cool until hardened, about 15 minutes.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 276 |
| Total Fat | 16 g |
| Saturated Fat | 5 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 4 g |
| Sugar | 23 g |
| Protein | 5 g |
| Cholesterol | 15 mg |
| Sodium | 374 mg |
| Serving Size | 1 of 6 servings |
| Calories | 276 |
| Total Fat | 16 g |
| Saturated Fat | 5 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 4 g |
| Sugar | 23 g |
| Protein | 5 g |
| Cholesterol | 15 mg |
| Sodium | 374 mg |
Reviews
YUM!!!
Turned out great! I thought there was going to be too much dressing, but it worked out perfectly. Only substitution was pre-candied pecans for the walnuts. No leftovers, that’s for sure!
Absolutely delicious! Can’t wait to make it for Easter.
This salad is delicious!!! Every time I make it people go crazy over it. It’s a keeper
I use candied pecans because we don’t eat walnuts and they were perfect in it.
I use candied pecans because we don’t eat walnuts and they were perfect in it.
This was great !!! I had to use strawberries & raspberrys,,,was out off black berries,,,added some rotisseree chicken,,,had grinded all my parm cheese ,,so shaved grueyer,,,
I have never candied walnut stove top,,maybe I will have to use skillet next time for more even coverage.
BUT the dressing is 5☆,,I tottally
Loved my dinner….its a go to salad for me,, ❣❣❣
I have never candied walnut stove top,,maybe I will have to use skillet next time for more even coverage.
BUT the dressing is 5☆,,I tottally
Loved my dinner….its a go to salad for me,, ❣❣❣
Super yummy. Used pecans instead of walnuts. Great for Easter dinner.
When I saw this on TV I thought it looked amazing – and it is. I omitted the honey and used blackberry jam instead of cherry in the dressing, and pecans rather than walnuts since that’s what I had. Delicious Miss Brown – I am from Charleston County SC, and I want to eat everything you make! This salad will be the next thing I bring to a group gathering, now that Covid is (almost) behind us.
Amazingly delicious, Miss Brown!