Baby Spinach with Warm Olive Oil and Walnuts

Prep Time:
5 mins
Total Time:
25 mins

Toasting the walnuts deepens their flavor. The olive oil they're cooked in is used to dress the salad.


  • 2 ounces walnuts (about ¾ cup)

  • 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


  1. Combine walnuts and oil in a small saucepan over medium-low heat. Cook, stirring occasionally, until walnuts aretoasted, about 15 minutes.

  2. Toss spinach with vinegar, and season with salt and pepper.Top with walnuts, and drizzle with warm olive oil.

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