Food & Cooking Recipes Salad Recipes Baby Spinach with Warm Olive Oil and Walnuts 4.8 (9) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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. Rate it Print