Maple Walnut Spinach Salad

APPARENTLY, I’M ON A SALAD KICK THIS SUMMER!

Remember my last salad recipe? (It’s here if you don’t). I said I’m not a big salad eater, and usually, it’s true! This summer I guess I’m really into creating salads for the non-salad eaters like me!

We had dinner at an old friend’s house recently and were asked to bring a salad (I almost always get asked to make a salad for dinner parties… #RDlife). I wasn’t feeling like tossing together your standard mixed green bowl of veggies, so I got a little sweet with it instead.

Adding fruits and nuts to a salad immediately gets me more interested in eating it. Whether it’s dried fruit (cranberries, raisins, cherries) or chunks of apples – like in this recipe – it adds a great bite of the sweet stuff and adds texture to the dish.

WHY WALNUTS?

Last month we talked about brain-boosting foods, and walnuts are near the top of the list for brain benefits! Plus their nutty taste paired with a little bit of toasting and maple syrup for caramelization… It’s a pretty incredible combo.

This summer salad is a little sweet, balanced with a little tart from the feta cheese, and delicious! You’ll feel like you’re cheating on your bowl of greens when you try this salad for non-salad eaters!

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Maple Walnut Spinach Salad

Prep Time: 15 min
Servings: 4

INGREDIENTS

SALAD

  • 8 c raw baby spinach

  • 3 medium gala apples

  • 1/2 c crumbled feta cheese

  • 1/2 c chopped walnuts

  • 2 tbsp. pure maple syrup

DRESSING

  • 2 tbsp. olive oil

  • 2 tbsp. pure maple syrup

  • 1 tbsp. balsalmic vinegar

  • 1 tbsp. lemon juice

INSTRUCTIONS

  1. Wash and dry spinach and place 2 cups into separate bowls or tupperware containers.

  2. Core and chop apples into bite sized pieces. *Place in a bowl of water mixed with a Tbsp. of lemon juice to keep them from browning!

  3. Heat a small sauce pan to medium heat and add chopped walnuts.

  4. Toast the walnuts around 5 minutes, then add the maple syrup and mix until coated and syrup becomes a caramel consistency. *Stir constantly to avoiding burning the syrup.

  5. Set the walnuts to the side to cool.

  6. Mix together the dressing. Add all dressing ingredients into a small bowl or sealable jar. Wisk or shake until throroughly mixed.

  7. Drain the apples if soaking in lemon water.

  8. Create salad bowls! Onto the spinach, add 1/4 of the chopped apples, 2 Tbsp. of feta cheese, and 2 Tbsp. of the caramelized chopped walnuts.

  9. Store in the refrigerator up to 5 days.

  10. Dressing can be stored in the refrigerator up to 2 weeks. Add to salads just before serving or eating.

NUTRITION INFO (1 SERVING, NO DRESSING)

Calories: 236, Fat: 14g, Carbohydrates: 25g, Fiber: 6g, Sugar: 17g, Added Sugar: 6.5g, Protein: 7g
*Dressing – 2 Tbsp serving: Calories: 45, Fat: 3g, Carbohydrates: 4g, Fiber: 0g, Sugar: 4g, Protein: 0g

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WANT MORE PROTEIN?

  • Add your favorite protein source! I think grilled chicken is a must try with this salad.

MAKE IT VEGAN

  • Skip the cheese! Or opt for some dairy-free crumbles instead.

MAKE IT PALEO

  • Again, skip the cheese!

Perfect for a summer picnic or meal prepping a week’s worth of lunches (I’ve already done both this summer!), this salad is bound to be a hit with you and with your group of loved ones! 

xx,
mallory

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