Allergy Associates of La Crosse / Recipes / Spinach and Walnut Salad

Spinach and Walnut Salad

Serving size: 6 servings


  • 1 1⁄2 lb. baby spinach
  • 1 1⁄2 cups toasted walnuts
  • 1⁄2 cup chopped cilantro
  • 1⁄2 cup chopped parsley
  • 1 tsp. hot paprika
  • 1⁄2 tsp. ground turmeric
  • 1⁄2 tsp. ground fenugreek
  • 3 tbsp. olive oil
  • 2 tbsp. red wine vinegar
  • 2 cloves garlic, chopped
  • 1 small yellow onion, chopped
  • 1 small yellow onion, chopped Salt and black pepper, to taste
  • Pomegranate seeds (garnish)


  1. On the stove top, bring a large pot of salted water to a boil. Add spinach and cook until wilted, about 1 minute. Drain water and place spinach in a bowl of ice water, drain, and squeeze out remaining water.
  2. In a food processor, puree spinach until smooth, removing spinach once done. Next place walnuts, cilantro, parsley, paprika, turmeric, fenugreek, oil, vinegar, garlic, onions, salt, and pepper in the food processor and puree until smooth.
  3. In a bowl, mix spinach and walnut puree together and garnish with pomegranate seeds.

Nutrition per serving: 272 calories, 12 g carbohydrates, 24 g fat, 5 g fiber, 8 g protein, 95 mg sodium, 4 g sugar.

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