Candy the walnuts: Place the walnuts and the 1/4 cup of sugar in a nonstick skillet. Turn heat to medium high and stir constantly with a wooden spoon until the sugar has melted and coated the walnuts. Turn onto a greased sheet of foil and separate with 2 forks. Let cool while assembling the salad.
Wash and dry the spinach. Tear into bite sized pieces and place in a large bowl.
Add cranberries and candied walnuts.
Make dressing: in a cruet, combine the olive oil, vinegar and honey. Shake well.