
This salad balances the earthy crunch of toasted walnuts with the bright, crisp snap of fresh baby spinach. It is a simple, nourishing meal that highlights how honest, whole ingredients can truly satisfy.
This vibrant spinach and walnut salad is a nutrient-dense dish featuring baby spinach, toasted walnuts, shaved parmesan, and a balsamic vinaigrette. It takes less than 15 minutes to prepare and is perfect for a quick, healthy lunch.
For the best texture, wait until the very last second to toss the dressing. Spinach leaves are delicate and will wilt quickly once they touch the acidity of the vinegar.
| Nutrient | Amount |
|---|---|
| Calories | 310 |
| Total Fat | 24g |
| Carbohydrates | 18g |
| Protein | 9g |
It is best served fresh. You can toast the nuts and mix the dressing hours ahead, but keep the greens separate until serving.
Pecans or toasted almonds work beautifully if you prefer a slightly different flavor profile.
Simply omit the parmesan or use a plant-based cheese alternative to make this dish entirely vegan.




Stewart Lucas is the founder of NutriGuide. With over a decade of clinical experience in nutrition, hormone balance, and dietetic consulting, Stewart simplifies home cooking with science-backed diet plans, healthy ingredient hacks, and easy culinary techniques.
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