ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Warm Walnut Spinach Salad

Photo: Yunhee Kim; Styling: Kevin Crafts
Total time 20 mins
Yield Serves 4 (serving size: 2 cups)
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.


  • 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

Nutrition Information

  • calories 314
  • caloriesfromfat 62 %
  • protein 5.7 g
  • fat 22 g
  • satfat 3.6 g
  • carbohydrate 28 g
  • fiber 2 g
  • sodium 241 mg
  • cholesterol 7.8 mg

How to Make It

  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.

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