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Sweet 'n Savory Spinach Salad

Hollie Schultz
Sweet 'n Savory Spinach Salad recipe
5 from 1 vote
Prep Time 15 mins
Total Time 15 mins
Course Salad
Cuisine American
Servings 6 servings
Calories 356 kcal


  • 16 oz spinach
  • 2 tbsp olive oil
  • 2 chicken breasts
  • 1/2 cup gorgonzola cheese
  • 1/2 cup roasted red peppers canned
  • 1 cup walnuts
  • 1/4 cup sugar
  • 1 tbsp butter
  • Balsamic vinaigretten - or your preferred dressing


  • Begin with the most time intensive salad topping – the chicken. Now, if you want to make this step easier you can totally use pieces from a rotisserie chicken. But, if you’re prepping from raw chicken breasts, I opt to pan fry the chicken in a bit of olive oil with salt and pepper. Heat the oil and then cook the seasoned chicken 3-4 minutes on each side. Transfer to an oven safe dish and finish at 350 degrees for 10-12 minutes or until the center is no longer pink and each breast registers 165 degrees. Cool, chop, and set aside.
  • While your chicken is in the oven, move on to the candied walnuts. In a stovetop pan add walnuts, white sugar, and butter. Continuously stir over medium heat for 5 minutes until the butter and sugar melt and bind to the walnuts. Remove from the pan and allow them to cool in an even layer on parchment paper.
  • Chop the roasted red peppers and measure out the gorgonzola cheese.
  • Finally, time to assemble! Start with a bed of spinach and top with chicken, red peppers, gorgonzola, and candied walnuts. Toss in a balsamic vinaigrette – I like Marie’s or Panera’s bottled options. And, if you fancy lemon, add a squeeze as the finishing touch to your sweet ‘n savory spinach salad.


Calories: 356kcalCarbohydrates: 14gProtein: 23gFat: 24gSaturated Fat: 5gTrans Fat: 1gCholesterol: 60mgSodium: 439mgPotassium: 828mgFiber: 3gSugar: 9gVitamin A: 7306IUVitamin C: 28mgCalcium: 153mgIron: 3mg
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