Blood Orange and Spinach Salad with Ginger-Spiced Walnuts
- Makes: 4 servings
- Prep 15 mins
- Stand 10 mins
- Cook 3 mins
Blood oranges bring a pop of color to a classic spinach salad, while walnuts cooked in ginger and cayenne deliver a spicy crunch.
Ingredients
-
2
tablespoons
finely chopped shallot
-
2
tablespoons
champagne vinegar or white wine vinegar
-
1/2
teaspoon
Dijon-style mustard
-
1/2
teaspoon
finely shredded blood orange or navel orange zest
-
1/8
teaspoon
salt
-
Dash
ground black pepper
-
2
tablespoons
olive oil
-
1
tablespoon
butter
-
1/2
cup
walnuts, coarsely chopped
-
1
teaspoon
sugar
-
1/4
teaspoon
salt
-
1/4
teaspoon
ground ginger
-
Dash
cayenne pepper
-
4
cups
fresh baby spinach
-
2
medium
blood oranges and/or navel oranges, peeled, seeded and sectioned
Dressing
Ginger-Spiced Walnuts
Salad
Directions
- Dressing In a small bowl combine shallot and vinegar. Let stand for 10 minutes, stirring occasionally. Stir in mustard, orange zest, salt, and pepper. Slowly whisk in olive oil.
- Ginger-Spiced Walnuts In a small nonstick skillet, melt the butter. Add walnuts, sugar, salt, ginger and cayenne pepper. Toss to coat. Cook over medium heat for 3 to 4 minutes or until walnuts are just toasted, stirring occasionally. Remove from the heat and cool walnuts completely.
- Salad Divide spinach among four serving plates. Top with orange sections and cooled walnuts. Whisk dressing and drizzle over salads.
Nutrition Facts
(Blood Orange and Spinach Salad with Ginger-Spiced Walnuts)
Servings Per Recipe 4, sodium (mg) 303, fiber (g) 4, Cobalamin (Vit. B12) (µg) 0, Trans fatty acid (g) 0, pro. (g) 4, calcium (mg) 98, sugar (g) 8, Potassium (mg) 210, vit. C (mg) 52, Fat, total (g) 19, iron (mg) 2, vit. A (IU) 3919, cal. (kcal) 236, sat. fat (g) 4, Thiamin (mg) 0, chol. (mg) 8, Niacin (mg) 0, carb. (g) 14, Riboflavin (mg) 0, Polyunsaturated fat (g) 8, Folate (µg) 143, Monounsaturated fat (g) 7, Pyridoxine (Vit. B6) (mg) 0