We had friends over for dinner and for the main dish my friend and I served this pasta. I looked through the refrigerator to see what I could use to make a salad. I found spinach, romaine, strawberries, feta, and pomegranate seeds. Instead of croutons or pine nuts, which I usually use in salads, I decided to grab some walnuts from the pantry and toast them with a little sugar and cardamon to give them a lightly sweet taste. I tossed all of the ingredients together with a Balsamic Dijon Vinaigrette. The salad was a big hit with the adults and the kids. The crunchy nuts combined with the sweet strawberries and the salty and creamy feta was amazing. We all especially loved the pop the pomegranate seeds gave to this delicious and beautiful salad.
Make the Balsamic Dijon Vinaigrette then set aside.
Heat a small skillet over medium low heat. Add the walnut pieces, sugar, and cardamon. Stir often until the sugar caramelizes and sticks to the pecans and the walnuts are toasted. Remove from the heat and let cool.
Combine the spinach and romaine lettuce to a large serving bowl. Top with sliced strawberries, cooled walnuts, feta cheese, and pomegranate seeds. Toss with the vinaigrette and serve immediately. Enjoy!