Walnut Balsamic Spinach Salad

California farmers use efficient irrigation practices that help stretch water supplies, especially during a drought. World-class conservation means you can be proud of local farm products when you “Keep the State on Your Plate!”

Ingredients:

Dressing

1/4 cup minced red onion
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1/4 cup olive oil
Salt and pepper to taste

Candied Walnuts

1 cup California walnuts
1 tablespoon sugar
1 tablespoon olive oil

Salad

10 cups baby spinach
8 strips prosciutto
1/2 cup crumbled blue cheese
1/3 cup pomegranate arils
2 firm but ripe pears, cored and thinly sliced

Meet Cultivate California! Keep the State on Your Plate. Learn more about the people and farms bringing fresh food to your table.

Directions

To prepare dressing, stir together onion, vinegar and Dijon in a small bowl. Slowly add olive oil and whisk well. Season with salt and pepper.
To prepare Candied Walnuts, heat oil in a medium skillet over medium heat. Add walnuts and cook for 5 minutes to toast. Add sugar and cook for a few minutes more or until walnuts are nicely glazed.
Place salad ingredients in a large bowl and sprinkle with Candied Walnuts. Toss well to coat and serve immediately.

California farmers produce fresh, high-quality fruits, nuts, vegetables, proteins and fibers right in our own backyard. It takes water to grow the food we love and farming and ranching are pivotal to the health and stability of our state.

Learn more about how food and fiber is grown in California

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