Recipe courtesy of Kardea Brown
Spinach and Candied Walnut Salad with Blueberry Vinaigrette and Cornbread Croutons
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- Level: Easy
- Total: 45 min
- Active: 20 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 705
- Total Fat
- 52 g
- Saturated Fat
- 7 g
- Carbohydrates
- 57 g
- Dietary Fiber
- 5 g
- Sugar
- 22 g
- Protein
- 9 g
- Cholesterol
- 23 mg
- Sodium
- 732 mg
My vibrant and tangy blueberry vinaigrette takes this salad to the next level. Paired with crisped cornbread, candied walnuts, red onion and fresh blueberries, this is not your ordinary spinach salad.
- Level: Easy
- Total: 45 min
- Active: 20 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 705
- Total Fat
- 52 g
- Saturated Fat
- 7 g
- Carbohydrates
- 57 g
- Dietary Fiber
- 5 g
- Sugar
- 22 g
- Protein
- 9 g
- Cholesterol
- 23 mg
- Sodium
- 732 mg
Ingredients
Cornbread Croutons:
Blueberry Vinaigrette:
Spinach Salad:
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Directions
Special equipment:
blender- For the cornbread croutons: Preheat the oven to 350 degrees F.
- To a large bowl, add the cornbread and drizzle the olive oil, Italian seasoning and salt on top, then gently toss, being careful not to break up the cornbread. Arrange the cornbread on a lightly greased baking sheet in a single layer and bake, flipping halfway through, until crunchy on the exterior, 15 to 20 minutes. Set aside to cool.
- For the blueberry vinaigrette: To a blender, add the blueberries, oil, vinegar, honey and mustard and blend together. Taste and season with salt and pepper; set aside.
- For the spinach salad: Assemble the spinach, onion, walnuts and blueberries on a platter, layering the ingredients. Top the salad with the cornbread croutons and pour the dressing on top. Gently toss together so everything is lightly coated with the dressing.
