Spinach Salad with Goat Cheese, Beet Chutney, Caramelized Walnuts, and Balsamic Vinaigrette

Every now and then you want a salad that’s decadent. So do we. That’s why we created this mouthwatering goat cheese, beet, and caramelized walnut salad that will have your guests (or kids) begging for the recipe.

Firefly Farms Seal
Spinach Salad



  • 1 cup walnuts
  • 2 tbsp granulated sugar
  • 1 lb beet chutney
  • 1⁄4 cup balsamic vinegar
  • 1⁄2 tsp salt
  • 1⁄2 tsp black pepper
  • 1⁄4 cup olive oil
  • 1 lb baby spinach
  • 1 log Fresh Goat Cheese

Beet Chutney (makes 2 lb)

  • 1 lb fresh beets
  • 1⁄2 lb cooking apples
  • 1 medium onion
  • 1 tsp fresh chopped ginger
  • 1⁄2 tsp salt
  • 1⁄2 cup brown sugar
  • 1 cup apple cider vinegar



In a small saucepan over medium heat, toss the walnuts with the sugar and cook until the walnuts are caramelized. Set aside to cool. In a small bowl, mix together the vinegar, salt, and pepper and stir until the salt dissolves. Add the olive oil and set aside. When ready to serve, mix the spinach with the walnuts in a large mixing bowl and drizzle with the balsamic vinaigrette. Toss gently. Portion the salad into individual serving bowls or plates. Top with beet chutney and slices of a Fresh Goat Cheese log.

Beet Chutney

Place the beets in a large saucepan. Fill with water to cover. Over medium heat, bring the water to boil. Reduce the heat, cover and simmer for 40 minutes until the beets are tender. Drain, cool, remove the skin. Dice and set aside. Peel, core and dice the apples. In a large non-reactive pan, combine the beets, chopped apples, onion, ginger, salt, brown sugar, and vinegar. Stir over medium heat until the sugar dissolves. Bring to a boil and simmer until the apples are cooked, about 30 minutes. Remove from heat, chill and serve.

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