Serves 6
45 min
Spinach Walnut Power Salad
Recipe GLPR4130de4a26448c
A hearty, nutrient-packed salad featuring tender bulgur grain, creamy caramelized onions, and fresh edamame topped with crisp walnuts, sweet grapes, and tangy blue cheese. Tossed with a bright balsamic-Dijon vinaigrette and fresh baby spinach for a satisfying salad that works as a side, lunch, or light main course.
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Ingredients
2 tbsp butter
1 small yellow onion, thinly sliced
1 cup quick-cooking bulgur
2 cups cold water
2 cups edamame, shelled
3 tsp balsamic vinegar
3 tsp Dijon mustard
3 tsp honey
6 tbsp olive oil
Salt and pepper to taste
3 to 4 cups fresh baby spinach
2 cups seedless red grapes, halved
3/4 cup walnuts, chopped
1/2 cup crumbled blue cheese
Directions
Melt the butter in a medium saucepan over medium-low heat.
Add the sliced yellow onion and sauté, stirring occasionally, for 15 to 20 minutes until the onions become soft and golden brown.
While the onions are cooking, combine the bulgur and cold water in a separate medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 12 to 15 minutes until the bulgur is tender and the water is absorbed.
Drain any excess liquid from the bulgur. Stir the edamame and caramelized onions (along with any remaining butter) into the cooked bulgur. Allow the mixture to cool to room temperature, or refrigerate for a chilled salad if preferred.
Prepare the dressing by whisking together the balsamic vinegar, Dijon mustard, honey, and olive oil in a small bowl until well combined. Season with salt and pepper to taste.
Pour the dressing over the cooled bulgur mixture and gently stir to combine. Add the fresh spinach, adjusting the amount to your preference—about 3 to 4 cups works well, though you can add more or less. The dressing will lightly wilt the spinach. Gently fold in the halved grapes, chopped walnuts, and crumbled blue cheese until evenly distributed.
Serve immediately and enjoy.
