Best Spinach Salad With Apple Honey Roasted Walnuts And Blackberry Vinaigrette Recipes

SPINACH APPLE SALAD

Spinach Apple Salad image

Whenever Mom made this salad, it was the first thing on my plate. With spinach, apples, raisins and a light dressing, this beautiful harvest salad is a feast for the eyes as well as the palate. -Darlis Wilfer, Phelps, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

2 tablespoons cider vinegar
2 tablespoons canola oil
1/4 teaspoon salt
1/4 teaspoon sugar
1 cup diced unpeeled apple
1/4 cup chopped sweet onion
1/4 cup raisins
2 cups torn fresh spinach
2 cups torn romaine

Steps:

In a small bowl, combine vinegar, oil, salt and sugar; mix well. Add apple, onion and raisins; toss lightly to coat. Cover and let stand for 10 minutes. , Just before serving, combine spinach and romaine in a large salad bowl; add dressing and toss.

Nutrition Facts : Calories 79 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 109mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 2g fiber), Protein 1g protein.

SPINACH BERRY SALAD WITH CANDIED WALNUTS

Spinach Berry Salad with Candied Walnuts image

Provided by Kardea Brown

Categories side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 16

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

Steps:

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.