Warm Walnut Spinach Salad

Photo: Yunhee Kim; Styling: Kevin Crafts

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.

Yield: Serves 4 (serving size: 2 cups)
Total:
Recipe from Sunset

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Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 314
  • Calories from fat: 62%
  • Protein: 5.7g
  • Fat: 22g
  • Saturated fat: 3.6g
  • Carbohydrate: 28g
  • Fiber: 2g
  • Sodium: 241mg
  • Cholesterol: 7.8mg

Ingredients

  • 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

Preparation

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