Published by Nicki Hayes

Categorised in Quick Food

This take on a classic Waldorf salad comes with thanks to my raised vegetable bed, which is providing the family with a veritable glut of spinach this year. We’re enjoying this salad so much that I’m tempted to plant a walnut tree too, to ensure a plentiful supply of ingredients for years to come.

Not only does this fresh summer salad provide a colourful addition to your table, it’s rich in protein, fibre, vitamins, beneficial phytonutrients and fat, as well as various essential minerals.


Total time and servings

Preparation time: 15 minutes

Cooking time: 0

Total time: 15 minutes

Serves: 2


2 large eggs

30 g walnuts

2 large handfuls of spinach

1 large carrot

¼ of a red cabbage

1 apple

2 tablespoons of tahini

1 tablespoon of balsamic vinegar

1 tablespoon honey

¼ tablesoon water


Freshly ground black pepper


  1. Empty boiling water from a kettle into a saucepan and turn on heat to full. Once the water is bubbling, add the eggs and boil for 10 minutes, reducing the heat if the water begins to boil over.
  2. Roughly chop walnuts and dry roast by placing in a pre-heated frying pan, stirring with the heat still on for approximately 2 minutes.
  3. Rinse and chop the spinach.
  4. Peel and grate the carrot.
  5. Finely chop the red cabbage.
  6. Finely slice the apple.
  7. Remove eggs from the pan, run under cold water, peel and finely chop.
  8. Toss all of the above into a salad bow and give a good stir.
  9. Season with salt and freshly ground pepper.
  10. Add the tahini, balsamic vinegar, honey and water to a bowl. Season to taste with salt and pepper. Whisk to make a dressing.
  11. Pour dressing over salad mix and toss to distribute the flavours.
  12. Enjoy!