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Warm Walnut Spinach Salad





Total Time
20 mins

Ronald Peek, a reader from Aurora, Colorado, loves all kinds of spinach salads and dressed this one with honey, mustard, mirin, and walnut oil to create something unique. If you don’t have walnut oil, you can substitute another nut oil such, as almond or hazelnut, and switch the chopped nuts to match.

su-Warm Walnut Spinach Salad




Photo: Yunhee Kim; Styling: Kevin Crafts
 1/2 cup chopped red onion
 2 cups sliced mushrooms
 1 tablespoon butter
 1/2 teaspoon kosher salt
 1 tablespoon honey
 1 tablespoon Dijon mustard
 3 tablespoons mirin
 1/4 cup roasted walnut oil
 2 qts. (5 oz.) loosely packed baby spinach leaves
 1/4 cup coarsely chopped roasted walnuts
Step 1
1

Sauté onion and mushrooms in butter in a large frying pan over medium-high heat until softened and starting to brown, about 4 minutes. Remove from heat. Add salt, honey, mustard, and mirin to warm pan, whisking to combine. Slowly whisk in oil. Set aside.

Step 2
2

Put spinach in a large bowl. Pour dressing on top and toss gently. Sprinkle with walnuts.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories314
% Daily Value *
Total Fat 22g29%

Saturated Fat 3.6g18%
Cholesterol 7.8mg3%
Sodium 241mg11%
Total Carbohydrate 28g11%

Dietary Fiber 2g8%
Protein 5.7g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.