Cooking Wright

Warm Walnut Spinach Salad


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 (can substitute white grape juice mixed with lemon juice or zest)
1/4 cup roasted walnut oil
2 qts. (5 oz.) loosely packed baby spinach leaves
1/4 cup coarsely chopped roasted walnuts

Serves 4


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.

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