Spinach Salad Bowls with Candied Walnuts and Honey Basil Dressing

Spinach Salad Bowls with Candied Walnuts and Honey Basil Dressing

Serves 4
Dietary Vegetarian
Meal type Main Dish, Salad
Website Adapted from Iowa Girl Eats


Candied Walnuts

  • 3/4 cups walnut halves
  • 1 Tbsp honey
  • 1/2 Tbsp olive oil
  • 1/2 Tsp paprika
  • 1/4 Tsp salt


  • 1 head broccoli (cut into florets)
  • 1 red pepper (chopped)
  • 1 1/2 Cups canned corn (drained)
  • 2 Large handfuls baby spinach
  • 1 Pint grape tomatoes (halved)
  • 1 Block tofu (cubed)
  • 1 cup old cheddar (cubed)


  • 1/2 cup fresh basil
  • 1 Tbsp honey
  • 2 lemons (juiced)
  • 1/4 cup olive oil


This main course salad is my new favourite summer salad. It is also totally customizable - use chicken in place of tofu, zucchini or cauliflower in place of the broccoli and red pepper, and pecans or almonds in place of the walnuts. If making ahead, leave dressing and walnuts on the side until ready to serve.


Candied Walnuts
1. Preheat oven to 350 and line a baking sheet with parchment paper. In a small bowl combine honey, olive oil, paprika, and salt. Add walnuts and mix until coated. Place on baking sheet and bake for about 7-10 minutes. Set aside to cool and harden.
2. Increase oven temp to 400 and line another baking sheet with parchment paper. Place corn, red pepper, and broccoli and baking sheet and spray with cooking spray. Season with salt and pepper and bake for about 25 minutes, until brown. Set aside to cool.
3. Place tofu on baking sheet and roast for about 30 minutes, until brown. Remove to cool.
4. In a large bowl combine the spinach, tomatoes, roasted vegetables, tofu, cheddar, and walnuts. Top with dressing and dig in!
5. Combine all ingredients in a food processor or mini chopper and pulse until combined.