Baby Spinach Salad with Candied Walnuts and Blood Orange and Mustard Dressing

in , , ,

IMG_2958Healthy and easy to make salad with great flavors and textures.Wash and pat dry the spinach. Place the spinach in salad bowl.  Add the cranberries and the red onions. Set aside.IMG_2954Make your candied walnuts. Cool and add to the salad.IMG_2955Squeeze the blood orange and whisk with fresh grated ginger, mustard, balsamic vinegar, olive oil and little salt.IMG_2956  

Baby Spinach Salad with Candied Walnuts and Blood Orange and Mustard Dressing
Recipe Type: Salads
Cuisine: Mediterranean
Author: Sanaa
Prep time:
Cook time:
Total time:
Serves: 4
Healthy and easy to make salad with great flavors and textures.
Ingredients
  • 6 cups baby spinach
  • 1 red onion, julienned
  • 1/2 cup cranberries
  • 1 sweet potato
  • 1/2 cup candied walnuts, see link to recipe
  • 1 blood orange
  • 1/2 cup balsamic vinegar
  • 2 tablespoons mustard
  • 2 tablespoons freshly grated ginger
  • 1/4 cup olive oil
  • 1/8 teaspoon cayenne pepper
  • salt to taste
Instructions
  1. Check the link in the blog for steps to make candied walnuts.
  2. Peel and cut the sweet potato into 1 inch cubes. Toss with tablespoon of olive oil and the cayenne pepper. Place on cookie sheet and bake in 400 degree F. oven for 15 minutes. Remove from the oven allow them to cool.
  3. Place the spinach in a salad bowl. Add the red onions, the cranberries and the baked sweet potato.
  4. Zest the blood orange and then squeeze the juice into glass bowl. Add the vinegar, mustard, the olive oil, half of the grated ginger and little salt. Whisk and drizzle over the spinach. Toss well.
  5. Sprinkle the candied walnuts and the rest of the freshly grated ginger. Serve.