This ’70s classic gets a facelift and a healthy spin with apples and walnuts. I missed out on the greasy bacon and egg era but fell in love with this fresh wilted spinach-apple salad and its lemony-honey dressing.
I use my phone to take snapshots by far more often than for anything else and it’s overflowing with photos constantly. From time to time I have to go through my albums and delete a bunch of the pictures to free up some space, who needs five pics of the same pancake stack anyways? Although this is a bit annoying I always come across photos I haven’t seen and thought about in ages. Like the one I sneaked during dinner (no clue where and when) from a half eaten salad months ago. It was a reminder to make this wilted spinach-apple salad because I loved it so much, unfortunately, pictures don’t show up in my calendar so it took me a couple of months to discover it however luckily it’s right in time for the apple season.
wilted spinach-apple salad
I made a few changes to the wilted spinach-apple salad which didn’t have toasted walnuts but I loved the crunch in my version. I also skillet-fried the apples (don’t they look a bit like potatoes in the pictures?), it gives them a rich and sweet flavor.
- 40 g / ⅓ cup walnuts, chopped
- 2 medium apples, peeled, cored and cut into bite-size pieces
- 1 tablespoon olive oil or butter
- 40 g / ¼ cup raisins
- 3 tablespoons lemon juice
- 1 tablespoon honey
- 140 g / 5 oz. baby spinach
- salt and fresh ground black pepper
- In a dry, heavy skillet over medium heat toast walnuts for 1 to 2 minutes or until they're slightly browned and smell fragrant. Stir frequently for even toasting. Remove from pan to cool and set aside.
- In the same skillet over medium-high heat add apples and olive oil and fry until apples are golden brown, tossing frequently. Add spinach and stir until wilted. Remove the pan from the heat.
- Add raisins, lemon juice, honey and stir well.
- Serve salad sprinkled wit salt, pepper, and walnuts.