Wilted Spinach Salad with Curried Dressing and Spiced WalnutsPrint This Post
This curried dressing warms the body in the winter months. Pungent spices are rounded with honey, fresh apples and candied nuts.
3/4 cup walnut or pecan halves
Pinch each: cinnamon, nutmeg, cardamom, ginger
1 tablespoon maple syrup
4 tablespoons olive oil
3 tablespoons apple cider vinegar
1 1/2 tablespoons honey
1 teaspoon garam masala spice blend
1 tablespoon olive oil
1/2 yellow onion, thinly sliced
1 bunch spinach, triple washed, stems removed, chopped
1 apple or pear, thinly sliced
2 ounces feta cheese
Heat a medium saute pan over medium heat. Add the nuts and dry-toast for 5-6 minutes, flipping frequently, until browned and fragrant (be careful… they burn quickly at the end).
Turn the heat to low and add the spices and salt. Heat until just barely smoking, 20-30 seconds. Using a wooden spatula, stir in the maple syrup and cook, stirring constantly, until the syrup starts to crystallize, 2-3 minutes. Remove the nuts to a plate to cool.
Whisk the dressing ingredients in a small dish. Let sit for 5-10 minutes to allow the flavors to develop.
Heat the olive oil in a large skillet over medium heat. Add the onion and salt and cook until translucent, about 5 minutes.
In the meantime, arrange several of the apple slices in a fan-like formation on the side of four salad plates. Crumble some feta onto the apple slices, leaving a bit for the spinach. Drizzle a touch of the dressing onto the apples and cheese.
Add the chopped spinach to the pan with the onions. Cook, tossing the spinach constantly for 2-3 minutes, until the spinach starts to wilt. Remove from the heat and toss in the remaining dressing.
Evenly divide the spinach onto the plates and sprinkle with the candied nuts and additional feta.
Food photos by Jackson D. Carson
Copyright Alison Anton. 2009. All rights reserved.