Strawberry Spinach Candied Walnuts

The first time I made this salad, it was supposed to be a quick side dish for a last minute dinner party. I ended up burning the first batch of walnuts because I got distracted pouring wine, but somehow that slightly charred sweetness made everyone ask for seconds. Now I make extra candied walnuts on purpose because my husband starts stealing them straight from the parchment paper before they even cool down completely.

Last spring my neighbor brought over a basket of fresh picked strawberries from her garden patch. They were so perfectly ripe and sweet that I knew they deserved more than just being tossed into cereal. That impromptu salad lunch on her back porch, with sunlight filtering through the leaves and birds arguing over who got the fallen berries, became the template for what I now make whenever I need to feel like summer is possible even in March.

Ingredients

• 1 cup walnut halves: Buy them fresh if possible, the oils in older walnuts can taste bitter and no amount of sugar will hide that
• 3 tablespoons granulated sugar: White sugar gives the cleanest candy coating, but brown sugar works if you want deeper caramel notes
• 1 tablespoon unsalted butter: This helps the sugar adhere and prevents the walnuts from flying all over your stove when they pop
• 6 cups baby spinach: Tender baby spinach is key here, mature spinach can be tough and overwhelm the delicate strawberries
• 1 cup fresh strawberries: Pick berries that are deep red all the way through, pale ones will be disappointingly bland in the mix
• 1/3 cup crumbled goat cheese: The tangy creaminess bridges the gap between sweet fruit and savory nuts beautifully
• 1/4 small red onion: Thinly sliced onion adds just enough bite to keep the salad from becoming one note sweet
• 3 tablespoons extra virgin olive oil: Use something you would drizzle on bread, the oil flavor really comes through in simple dressings
• 2 tablespoons balsamic vinegar: Aged balsamic will make this feel luxurious, but regular works perfectly fine
• 1 teaspoon Dijon mustard: This emulsifies the dressing so it does not separate on your spinach
• 1 teaspoon honey: Balances the acidity of the vinegar and complements the strawberries natural sweetness

Instructions

Candy the walnuts with attention:

Heat butter in a nonstick skillet over medium heat, add walnuts and sugar, stir constantly until sugar melts and coats the nuts, about 3 to 4 minutes. Watch closely like a hawk, the sugar goes from perfect to burned in seconds, then spread on parchment paper to cool completely.

Whisk up the vinaigrette:

Combine olive oil, balsamic vinegar, Dijon mustard, honey, salt and pepper in a small jar, shake vigorously until thickened. Taste and adjust the honey if your strawberries are particularly tart.

Build the salad base:

Place spinach in a large bowl, top with sliced strawberries, thin onion strips and crumbled goat cheese. Do not toss yet, you want everything visible for that pretty presentation.

Add the crunchy element:

Sprinkle the cooled candied walnuts over the top, breaking apart any large clusters with your fingers. Try not to eat too many during this step, though nobody would blame you if you did.

Bring it together at the last moment:

Drizzle dressing over the salad just before serving, toss gently with salad servers to coat without bruising the strawberries. Serve immediately while those walnuts still have their crunch.

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My daughter requested this for her birthday dinner instead of cake, which I found confusing until I watched her face light up at that first bite of sweet and tangy perfection. Sometimes the things we think of as side dishes end up being the main event anyway.

Make Ahead Magic

You can candy the walnuts up to three days ahead and store them in an airtight container with parchment paper between layers. The vinaigrette keeps for a week in the fridge, just bring it to room temperature and shake well before using.

Spinach Selection Secrets

I have learned to avoid those prewashed spinach tubs that look convenient but hide slimy leaves in the bottom. Buying loose spinach and washing it myself takes an extra five minutes but the difference in texture is worth every second.

Serving Suggestions

This salad holds up beautifully next to grilled fish or roasted chicken, but it is substantial enough to be a light lunch on its own with some crusty bread. The flavors actually improve if you let the dressed salad sit for just two minutes before eating, letting the vinaigrette soften the spinach slightly.

• Chill your salad bowl in the freezer for ten minutes before serving for restaurant worthy presentation
• Toast extra walnuts even if you do not candy them, the warmth brings out oils that make the nuts taste fresher
• Add avocado slices if you want to make this more filling without changing the flavor profile

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Sometimes the simplest combinations end up being the ones that make people pause mid conversation and ask what they are eating. That quiet moment of discovery is why I keep making this salad.

Recipe FAQs

→ How do you make candied walnuts?

Cook walnuts with sugar and butter over medium heat, stirring until sugar melts and coats evenly. Spread on parchment to cool.

→ Can I substitute goat cheese with another cheese?

Yes, feta or a plant-based cheese alternative can be used for a similar creamy texture with tang.

→ What can be used instead of honey in the vinaigrette?

Maple syrup can replace honey to maintain sweetness, especially for vegan preferences.

→ Is it possible to add protein to this dish?

Grilled chicken or nuts can be added for extra protein and a heartier texture.

→ What wines pair well with this salad?

Crisp Sauvignon Blanc or a light rosé complement the fresh and tangy flavors excellently.