Spinach, Walnut Salad

Spinach, Caramelized Walnuts & Smoked Turkey Salad

Sweet and salty caramelized walnuts are a quick meze on Crete, usually served with local fire water, called raki. I use them here to add flavor and crunch to the salad.
10 min
15 min


For the caramelized walnuts

  • 1 cup whole shelled walnuts
  • ½ tsp. salt
  • 1 tbsp. sugar

For the dressing

For the salad

  • 6 oz. smoked turkey cut into very thin strips
  • 1 ¼ pounds baby spinach trimmed
  • Seeds from 1 large pomegranate


  1. 1. 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.
  2. 2. Whisk together the mustard, garlic and vinegar. Drizzle in the oil, whisking all the whole. Season with salt and pepper.
  3. 3. 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.
  4. Serve.
Love vegetables? Want to learn more great plant-based Mediterranean dishes? Enroll in my online  class “Baked Vegetable Classics!” 

Share it if you like it!