Spinach, Caramelized Walnuts & Smoked Turkey Salad


  • 1 cup whole shelled walnuts
  • ½ tsp. salt
  • 1 tbsp. sugar
  • 2 tsp. Dijon mustard
  • 2 tsp. chopped garlic
  • 4 tbsp vinegar
  • 2 / 3 cup extra-virgin olive oil
  • Salt and pepper to taste
  • 6 oz. smoked turkey, cut into very thin strips
  • 1 ¼ pounds baby spinach, trimmed
  • Seeds from 1 large pomegranate


  • In a nonstick skillet over low flame, cook the walnuts and salt for 5 to 6 minutes until the nuts start to get a little oily. Add sugar and stir for 6 to 7 more minutes until caramelized. Remove from heat and let cool slightly.
  • Whisk together the mustard, garlic and vinegar. Drizzle in the oil, whisking all the whole. Season with salt and pepper.
  • Mix the turkey with a bit of the dressing. Mix spinach with remaining dressing and a little salt and pepper. Place spinach on 4 plates, with the turkey on top. Garnish with pomegranate.
  • Serve
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