Best 14 Spinach And Walnuts Recipes

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Spinach and walnuts are two incredibly healthy foods that can be combined to create a delicious and nutritious meal. Spinach is a leafy green vegetable that is packed with vitamins, minerals, and antioxidants. It is low in calories and carbohydrates, but high in fiber, making it a great choice for people who are trying to lose weight or manage their blood sugar. Walnuts are a type of tree nut that is rich in omega-3 fatty acids, protein, and fiber. They are also a good source of vitamins and minerals, including magnesium, phosphorus, and zinc. Eating spinach and walnuts together can provide a number of health benefits, including reducing the risk of heart disease, stroke, and cancer. Additionally, spinach and walnuts can help to improve cognitive function, boost the immune system, and reduce inflammation. If you are looking for a healthy and satisfying meal, then spinach and walnuts are a great option.

Let's cook with our recipes!

SPINACH SALAD WITH DRIED CRANBERRIES, WALNUTS AND POMEGRANATE VINAIGRETTE



Spinach Salad with Dried Cranberries, Walnuts and Pomegranate Vinaigrette image

Provided by Robin Miller : Food Network

Categories     side-dish

Time 5m

Yield 4 servings

Number Of Ingredients 8

1/2 cup pomegranate juice
2 tablespoons white wine vinegar
2 tablespoons olive oil
2 teaspoons Dijon mustard
Salt and ground black pepper
6 cups baby spinach leaves
1/3 cup dried cranberries
1/3 cup walnut pieces

Steps:

  • In a small container with lid, combine pomegranate juice, vinegar, oil, and Dijon. Seal and shake to combine. Season, to taste, with salt and pepper.
  • Place spinach on a serving platter and top with cranberries and walnuts. Pour vinaigrette over spinach and serve.

GORGONZOLA PASTA WITH SPINACH AND WALNUTS



Gorgonzola Pasta with Spinach and Walnuts image

This easy pasta dish takes less than 30 minutes and less than 10 ingredients to make. The gorgonzola packs a creamy punch of flavor that is well balanced by the Parmesan and buttery spinach. The finely chopped toasty walnuts add a nice crunchy texture to each bite.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

Kosher salt
12 ounces spaghetti
1/2 cup walnuts
2 tablespoons unsalted butter
5 ounces baby spinach (about 4 cups)
1 cup crumbled gorgonzola cheese (about 4 ounces)
1/4 cup grated Parmesan cheese
Freshly ground pepper

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
  • Meanwhile, toast the walnuts in a large skillet over medium heat, shaking the pan occasionally, until golden brown, 3 to 5 minutes. Remove the walnuts to a cutting board (reserve the skillet) and let cool slightly, then very finely chop.
  • In the last 2 minutes of cooking the pasta, add the butter to the skillet and melt over medium heat. Add the spinach, cover and cook until wilted, 1 to 2 minutes. Add the cooked pasta, gorgonzola, Parmesan, 1/2 teaspoon each salt and pepper and 1/2 cup of the reserved cooking water to the skillet. Toss until the cheese is melted and the pasta is evenly coated in the sauce. Add more pasta water as needed; season with salt.
  • Divide the pasta among shallow bowls and top with the walnuts. Drizzle any remaining sauce in the skillet on top.

Nutrition Facts : Calories 590, Fat 25 grams, SaturatedFat 11 grams, Cholesterol 45 milligrams, Sodium 823 milligrams, Carbohydrate 70 grams, Fiber 6 grams, Protein 22 grams, Sugar 2 grams

SPINACH SALAD WITH CRANBERRIES AND WALNUTS



Spinach Salad With Cranberries and Walnuts image

Make and share this Spinach Salad With Cranberries and Walnuts recipe from Food.com.

Provided by Lvs2Cook

Categories     Spinach

Time 10m

Yield 10-12 serving(s)

Number Of Ingredients 8

1 lb fresh spinach, washed, stems removed, and torn into bite-sized pieces
1/2 cup chopped walnuts
3/4 cup dried cranberries (craisins)
2/3 cup extra virgin olive oil
1/3 cup balsamic vinegar
1 garlic clove, minced
3/4 tablespoon kosher salt
1/2 teaspoon fresh coarse ground black pepper

Steps:

  • In a serving bowl, toss together the salad ingredients.
  • In a jar with a tight fitting lid, shake together the dressing ingredients until well blended.
  • Dress the salad and serve.

Nutrition Facts : Calories 180.1, Fat 18.4, SaturatedFat 2.4, Sodium 559.8, Carbohydrate 3.5, Fiber 1.8, Sugar 0.6, Protein 2.2

SPINACH-PEAR SALAD WITH GORGONZOLA, WALNUTS AND PEAR VINAIGRETTE



Spinach-Pear Salad With Gorgonzola, Walnuts and Pear Vinaigrette image

This sounds really good. I cut this recipe out of one of those Reiman publication inserts with coupons.

Provided by Recipe Junkie

Categories     Cheese

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 7

3/4 cup walnut halves, toasted (about 3 ounces)
1 (15 ounce) can s&w california sun pears in light syrup, drained, reserving 1/4 of the syrup
2 teaspoons honey mustard or 2 teaspoons mustard, sweetened with honey to taste
1 teaspoon cider vinegar
1 tablespoon olive oil
8 cups Baby Spinach or 8 cups other tender salad greens
3/4 cup crumbled gorgonzola (about 3 ounces) or 3/4 cup other blue cheese (about 3 ounces)

Steps:

  • To make pear vinaigrette, combine reserved pear syrup, honey mustard, vinegar, salt and pepper to taste.
  • Whisk in olive oil.
  • Just before serving, gently toss together the toasted walnuts, drained pears, pear vinaigrette, spinach and Gorgonzola.

SPINACH SALAD WITH MANDARIN ORANGES AND WALNUTS



Spinach Salad With Mandarin Oranges and Walnuts image

Make and share this Spinach Salad With Mandarin Oranges and Walnuts recipe from Food.com.

Provided by TARGETreg Recipes

Categories     Oranges

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

1 (15 ounce) can Del Monte mandarin orange sections
2 teaspoons lemon juice
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 teaspoon Dijon mustard
1 small shallot, minced
2 tablespoons vegetable oil
2 tablespoons olive oil
6 cups spinach leaves, torn cleaned and trimmed
1/2 cup toasted walnuts, chopped

Steps:

  • Lay the Del Monte Mandarin Orange sections out on paper towels to drain.
  • Combine the lemon juice, salt, pepper, mustard and shallots in a large bowl. Whisk until the salt is dissolved. Slowly whisk in both oils until blended and thickened.
  • Pile the spinach on top of the dressing and add the Del Monte Mandarin Orange sections and the walnuts. Toss until the leaves are slightly wilted and coated with the dressing.

BABY SPINACH WITH WARM OLIVE OIL AND WALNUTS



Baby Spinach with Warm Olive Oil and Walnuts image

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

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 25m

Number Of Ingredients 5

2 ounces walnuts (about 3/4 cup)
1/3 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

Steps:

  • 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.

SPINACH SALAD WITH GOAT CHEESE AND WALNUTS



Spinach Salad with Goat Cheese and Walnuts image

Provided by Food Network Kitchen

Time 10m

Yield 4 servings

Number Of Ingredients 9

8 cups baby spinach leaves, stems trimmed, washed, and dried
1/2 cup whole or chopped toasted walnuts
1/3 cup crumbled goat cheese
3 tablespoons quality walnut oil, (see Cook's Note)
1 tablespoon red wine vinegar
1 tablespoon minced shallot or red onion
2 teaspoons Dijon mustard
1/4 teaspoon kosher salt
Freshly ground black pepper

Steps:

  • In a small bowl, combine the vinegar, shallot, mustard, salt, and pepper. Gradually whisk in the oil to make a creamy dressing.
  • Put all but a large handful of the spinach in a large bowl. Toss with most of the dressing. Add remaining spinach and continue tossing until well coated.
  • Serve immediately topped with goat cheese and walnuts.

Nutrition Facts : Calories 226 calorie, Fat 21 grams, SaturatedFat 3 grams, Cholesterol 5 milligrams, Sodium 297 milligrams, Carbohydrate 8 grams, Fiber 3 grams, Protein 5 grams, Sugar 1 grams

SPINACH SALAD WITH PERSIMMONS, GOAT CHEESE AND WALNUTS



Spinach Salad With Persimmons, Goat Cheese and Walnuts image

I was never crazy about persimmons until I made this salad with the crunchy Fuyu variety. I love the contrast of sweet persimmons with earthy spinach.

Provided by Martha Rose Shulman

Categories     quick, weekday, salads and dressings

Time 5m

Yield Serves four to six

Number Of Ingredients 8

2 Fuyu persimmons
1/4 cup broken walnuts (1 1/2 ounces)
2 ounces goat cheese, crumbled about 1/2 cup
1 bag baby spinach
1 tablespoon plus 1 teaspoon fresh lime juice
Salt to taste
3 tablespoons plus 1 teaspoon walnut oil
Fleur de sel (optional)

Steps:

  • Peel the persimmons, and cut in wedges; if there are any seeds at the core, cut away the cores. Combine with the walnuts, goat cheese and spinach in a salad bowl.
  • Whisk together the lime juice, salt and walnut oil. Toss with the spinach mixture, and serve, sprinkling a tiny amount of fleur de sel over each serving if desired.

Nutrition Facts : @context http, Calories 160, UnsaturatedFat 11 grams, Carbohydrate 6 grams, Fat 14 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 193 milligrams, Sugar 0 grams

PEAR SALAD WITH SPINACH, BLUE CHEESE, AND WALNUTS



Pear Salad With Spinach, Blue Cheese, and Walnuts image

Make and share this Pear Salad With Spinach, Blue Cheese, and Walnuts recipe from Food.com.

Provided by PalatablePastime

Categories     Pears

Time 15m

Yield 1 serving(s)

Number Of Ingredients 5

1 pear, peeled, halved and cored
1 cup fresh spinach leaves
1 tablespoon crumbled blue cheese
1 tablespoon heavy cream
1 tablespoon roasted chopped walnuts

Steps:

  • Place pear on bed of fresh spinach.
  • Mix blue cheese with heavy cream, and fill the center of the pear.
  • Sprinkle with roasted walnuts.

Nutrition Facts : Calories 231.8, Fat 13, SaturatedFat 5.5, Cholesterol 26.9, Sodium 148.9, Carbohydrate 28.4, Fiber 6.3, Sugar 16.6, Protein 4.7

BEET PIZZA WITH GOAT CHEESE, SPINACH AND WALNUTS



Beet Pizza with Goat Cheese, Spinach and Walnuts image

Provided by Katie Lee Biegel

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 frozen beet pizza crust
2 teaspoons extra-virgin olive oil, plus additional for drizzling
1 cup fresh baby spinach leaves
2 ounces goat cheese, crumbled
2 tablespoons grated Parmesan
1 tablespoon chopped walnuts
Zest of 1/2 lemon
4 basil leaves, torn into pieces
Honey, for drizzling
Freshly ground black pepper

Steps:

  • Place a pizza stone or inverted baking sheet in the oven and preheat oven to 425 degrees F.
  • Brush frozen pizza crust with oil. Top with spinach, goat cheese, Parmesan, walnuts and lemon zest. Bake directly on the pizza stone or baking sheet according to package directions, about 8 minutes.
  • Top with basil leaves, drizzle with honey and olive oil and season generously with freshly ground black pepper.

PENNE WITH SPINACH, GORGONZOLA, AND WALNUTS



PENNE WITH SPINACH, GORGONZOLA, AND WALNUTS image

Categories     Pasta     Dinner

Number Of Ingredients 7

Kosher salt
8 oz. fresh baby spinach leaves (10 lightly packed cups)
1/4 cup coarsely chopped walnuts
12 oz. dried penne (3-1/2 cups)
3/4 cup heavy cream
2-1/2 oz. crumbled Gorgonzola (1/2 cup) Freshly ground black pepper
3 Tbs. thinly sliced fresh chives

Steps:

  • Tip: To wilt the spinach perfectly, put it in a colander and drain the pasta over it.Position a rack in the center of the oven and heat the oven to 350°F. Meanwhile, bring a large pot of generously salted water to a boil. Put the spinach in a colander in the sink. Toast the walnuts on a rimmed baking sheet in the oven until dark golden-brown, 6 to 8 minutes. Set aside. Cook the penne according to package directions. Reserve about 1/2 cup of the cooking water and drain the pasta in the colander over the spinach. Put the cream, Gorgonzola, 1/4 tsp. pepper, and a pinch of salt in a 12-inch nonstick skillet and bring to a boil over medium-high heat. Cook, stirring frequently, until slightly thickened, 2 to 3 minutes. Reduce the heat to medium, add the pasta and spinach, and 2 Tbs. each of the walnuts and chives. Cook, stirring constantly, until some of the sauce is absorbed by the pasta, about 2 minutes. If necessary, add some of the cooking water to moisten the pasta. Season to taste with salt and pepper. Transfer to serving bowls, sprinkle with the remaining 2 Tbs. walnuts and 1 Tbs. chives, and serve nutrition information (per serving): Calories (kcal): 620; Fat (g): 28; Fat Calories (kcal): 260; Saturated Fat (g): 14; Protein (g): 19; Monounsaturated Fat (g): 7; Carbohydrates (g): 72; Polyunsaturated Fat (g): 5; Sodium (mg): 560; Cholesterol (mg): 80; Fiber (g): 7;

SPINACH SALAD WITH CRANBERRIES AND WALNUTS



Spinach Salad with Cranberries and Walnuts image

Perfect ThanksGiving/Christmas salad! And VERY virsatile. Make it your own by using whatever lettuce, cheese and nuts you prefer. The colors are so festive and it's the dressing that makes it!

Provided by kim *

Categories     Lettuce Salads

Number Of Ingredients 10

1 large bag of baby spinach (or i often like to use a mix of romaine and red leaf lettuce).
1/2 bag of craisins (sweetened dried cranberries)
6 oz pkg of crumbled gorgonzola cheese (or blue cheese or feta if you prefer).
1 c sugared pecans or walnuts (which ever you prefer). you can purchase candied nuts already prepared or you can make your own by following the directions below.
FOR DRESSING:
1 sm. pkt. of good seasons italian salad dressing mix
1/4 c balsamic vinegar. (balsamic vinegar is used in place of the red-wine vinigar called for on the pkg)
2 Tbsp water
2 Tbsp sugar
3/4 c vegetable oil

Steps:

  • 1. FOR DRESSING: Mix Good Seasons pkt with water, vinegar & 2 tbsp sugar in jar w/tightly fitted lid. (I prefer to use the crudette jar that is sold along w/the Good Season's dressing mixes). Then add oil and shake well.
  • 2. If preparing your own candied nuts: Melt 3/4 cup sugar in a saute pan coated with cooking spray, on high heat. Simply stir w/wooden spoon until sugar begins to melt down & liquify. Add nuts & toss to coat well, & spread evenly onto wax paper to cool. Break into pieces with mullet if needed.
  • 3. Just before serving toss lettuce with amt of dressing desired. Then add cranberrys, nuts & cheese and toss again. Serve immediately.

MUSHROOMS STUFFED WITH SPINACH AND WALNUTS



Mushrooms Stuffed With Spinach and Walnuts image

Make and share this Mushrooms Stuffed With Spinach and Walnuts recipe from Food.com.

Provided by spknox

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

12 medium mushroom caps
1 tablespoon olive oil
1 tablespoon sweet butter
1/2 cup yellow onion, finely chopped
2 tablespoons walnuts, chopped
1 garlic clove, minced
5 ounces frozen chopped spinach
1 ounce feta cheese
1 ounce gruyere cheese
2 tablespoons fresh dill, minced
salt and pepper

Steps:

  • Wipe mushroom caps with damp cloth and set aside.
  • Heat olive oil and butter together in a small skillet. Add onion and cook over medium heat, covered, until tender and lightly colored.
  • Preheat oven to 400 degrees Fahrenheit.
  • Add walnuts and garlic to onion and cook for another minute. Add spinach (defrosted and squeezed dry) and cook for 5 minutes, stirring constantly. Stir in crumbled cheeses, dill, and salt and pepper.
  • Arrange mushrooms, cavity side up, in a baking dish. Divide spinach mixture among them.
  • Set baking dish in upper third of oven. Bake 8-10 minutes, until filling is browned and mushrooms are heated through. Serve immediately.

SPINACH SALAD WITH RED AND CHIOGGIA BEETS, QUINOA AND WALNUTS



Spinach Salad With Red and Chioggia Beets, Quinoa and Walnuts image

This is one of those salads where the grain enhances texture, adds a nutritional punch, but isn't what the salad is about. It's about beets and spinach. I usually slice beets for salads, or cut them into wedges. Buthere I cut them into very small dice, so the quinoa/beets/walnuts/blue cheese mixture comes together in particularly appealing bites.

Provided by Martha Rose Shulman

Categories     easy, quick, salads and dressings

Time 10m

Yield Serves 6 as a side dish

Number Of Ingredients 14

1 teaspoon balsamic vinegar
2 tablespoons sherry vinegar
Salt to taste
1 teaspoon Dijon mustard
1 small garlic clove puréed
6 tablespoons extra virgin olive oil, or a blend of olive oil and grapeseed, sunflower or canola oil
2 medium or 4 small beets, preferably a mix of golden and chioggia, roasted, peeled and cut in small dice (preferably smaller than 1/2 inch)
1 cup cooked red quinoa (scant 1/2 cup uncooked)
1 red Belgian endive, thinly sliced crosswise
1/4 cup coarsely chopped walnuts (1 1/2 ounces)
2 tablespoons slivered basil or 1 tablespoon chopped fresh tarragon
2 ounces blue cheese, crumbled (scant 1/2 cup)
1 6-ounce bag baby spinach or 6 ounces stemmed, washed bunch spinach
Freshly ground pepper

Steps:

  • Make the dressing. Whisk together the vinegars, salt, mustard and garlic. Whisk in the oil(s). Set aside.
  • In a large bowl, combine the beets, quinoa, endive, walnuts, basil or tarragon, and all but 2 tablespoons of the crumbled blue cheese
  • Place the spinach in another bowl and toss with 3 tablespoons of the dressing. Line a platter or a wide bowl with the spinach. Toss the remaining dressing with the beets and quinoa mixture and arrange on top of the spinach. Grind on some pepper and sprinkle the remaining blue cheese on top. Once everyone has gotten a good look at the salad, toss it all together and serve.

Nutrition Facts : @context http, Calories 263, UnsaturatedFat 18 grams, Carbohydrate 12 grams, Fat 22 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 296 milligrams, Sugar 2 grams, TransFat 0 grams

Tips:

  • To save time, use pre-washed spinach and chopped walnuts.
  • For a creamier sauce, add a tablespoon of heavy cream or sour cream.
  • If you don't have white wine, you can substitute chicken broth or vegetable broth.
  • Don't overcook the spinach. It should be wilted but still have a bit of a crunch.
  • Serve the pasta immediately, topped with grated Parmesan cheese.

Conclusion:

Spinach and walnuts are a delicious and healthy combination that can be enjoyed in many different ways. This pasta recipe is just one example of how these two ingredients can be used to create a simple but flavorful dish. With its creamy sauce, tender pasta, and crunchy walnuts, this pasta is sure to please everyone at the table.

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