Heat a medium-sized saute pan on medium heat for 1 minute. Place the olive oil and onions in the pan and saute for about 3 minutes, or until the onions become translucent.
Add the walnuts and cook for an additional 2 minutes.
Add ½ of the balsamic glaze and salt and lower to a medium low heat. Cook for 2 minutes. Add the basil, stir, and set aside.
In a separate bowl, add the spinach.
Add the warm vegetables and mix well.
Top with the remaining balsamic glaze, dried cranberries, parmesan, and sea salt to taste.
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