Food & Cooking Recipes Salad Recipes Baby Spinach with Warm Olive Oil and Walnuts 4.8 (9) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 5 mins Total Time: 25 mins Servings: 4 Toasting the walnuts deepens their flavor. The olive oil they're cooked in is used to dress the salad. Ingredients 2 ounces walnuts (about ¾ cup) ⅓ cup extra-virgin olive oil 6 ounces baby spinach, washed well (about 6 cups packed) 2 tablespoons white-wine vinegar Coarse salt and freshly ground pepper Directions Combine walnuts and oil in a small saucepan over medium-low heat. Cook, stirring occasionally, until walnuts aretoasted, about 15 minutes. Toss spinach with vinegar, and season with salt and pepper.Top with walnuts, and drizzle with warm olive oil. Print