Sauteed Spinach with Apples and Walnuts



Serving size

about 1 cup
15 Minutes

This recipe can be multiplied and will keep well, refrigerated, for about 24 hours. Reheat gently or serve cold.

Sauteed Spinach with Apples and Walnuts


1 Tbsp. Olive oil
1/4 cup, chopped Walnuts, shelled
1 large Apples (diced)
1/4 cup, packed Raisins
16 Ounces Fresh spinach
1/4 tsp. Salt
1 to taste Black pepper


Place the olive oil in a large skillet over medium high heat.

Add the walnut pieces and toss for one minute.

Add the apple and raisins and toss for two minutes.

Add the spinach, salt and pepper.

Toss for about one minute until the spinach begins to wilt.

Serve hot.

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Special Diet Information

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GERD / Acid Reflux

No specific GERD triggers.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

I first had this recipe in Spain and again here in the United States at a Spanish restaurant. It is a simple and quick dish that balances the bitterness of the spinach with sweet raisins and apples. The touch of salt and nuttiness round out the flavors for a well-balanced dish.

"Spinach is susceptible of receiving all imprints: It is the virgin wax of the kitchen."

Grimod de la Reyniere, 19th century gourmand