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.

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

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

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

Nutrition Facts

Amount Per Serving
Calories 314Calories from Fat 62

% Daily Value *
Total Fat 22g34%

Saturated Fat 3.6g18%
Cholesterol 7.8mg3%
Sodium 241mg11%
Total Carbohydrate 28g10%

Dietary Fiber 2g8%
Protein 5.7g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Warm Walnut Spinach Salad