I love a salad that is loaded with tasty ingredients that hit all of the senses. This salad is one of those. It’s sweet, salty, tangy and crunchy. It’s a perfect salad to ring in the fall season.
You will want to start by making the candied walnuts that top this salad. These wind up perfectly sweet and crunchy, and play well against the soft and salty blue cheese. To make, line a baking sheet with parchment paper and set the oven to bake at 350°F. In a bowl, combine 1 cup of raw chopped walnuts, 2 tablespoons of honey, ¼ of salt, and ¼ teaspoon of cinnamon. Mix well. Pour walnuts onto the baking sheet and spread them out so that they brown evenly in the oven. Bake for about 7 minutes or until the walnuts are golden in color. Set aside to cool.
Next, make the balsamic vinaigrette by adding ½ cup olive oil, 2 tablespoons balsamic vinegar, 1 teaspoon minced preserved lemon slice, 2 teaspoons maple syrup and ¼ teaspoon of pepper into a mason jar. Shake vigorously to combine. If you do not have preserved lemons (which you should by using this recipe), you can use ½ teaspoon of fresh lemon juice and ½ teaspoon of kosher salt instead.
To assemble the salad, wash 8 cups of spinach and pile onto a plate or platter. Top with one thinly sliced pear, the candied walnuts, and 3 ounces of Cambozola cheese. Drizzle salad dressing over top of the salad and serve immediately.
Spinach Salad with Pear, Candied Walnut and Cambozola Cheese
Ingredients
- 1 cup raw walnuts, chopped
- 2 tbsp honey
- ¼ tsp salt
- ¼ tsp cinnamon
- ½ cup olive oil
- 2 tbsp balsamic vinegar
- 1 tsp minced preserved lemon slice
- 2 tsp maple syrup
- ¼ tsp pepper
- 8 cups spinach
- 1 pear, thinly sliced
- 3 ounces Cambozola cheese, broken into small pieces
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment and set aside.
- In a bowl, combine raw chopped walnuts, honey, salt, and cinnamon.
- Pour onto baking sheet, spread out evenly and bake for about 7 minutes or until the walnuts are golden brown. Set aside to cool.
- In a mason jar or bowl, combine olive oil, balsamic vinegar, minced preserved lemon, maple syrup and pepper. Mix to combine. If you do not have preserved lemon, you can use a ½ teaspoon of fresh lemon juice and a ½ teaspoon of kosher salt instead.
- To assemble the salad, wash 8 cups of spinach and pile onto a plate or platter. Top with one thinly sliced pear, candied walnuts, and 3 ounces of Cambozola cheese, broken into small pieces.
- Drizzle salad dressing over top of the salad and serve immediately.
