Apple Walnut Salad
Ingredients
The salad
-
¾
cup
raw walnut halves
-
2
small
apples (recommended: Honeycrisp)
-
4
ounces
baby arugula (about 4 tightly packed cups)
-
3
pieces
Belgian endives (about 6 ounces)
-
⅓
cup
dried cranberries or golden raisins
-
3
ounces
crumbled gorgonzola, goat cheese, or feta (about a generous ½ cup)
The dressing
-
1
small
shallot (very finely chopped)
-
3
tablespoons
extra virgin olive oil
-
2
tablespoons
red wine vinegar
-
1
tablespoon
pure maple syrup
-
¾
teaspoon
kosher salt
-
¼
teaspoon
ground cinnamon
Instructions
- Preheat the oven to 350°F and toast the walnuts on a baking sheet for 8-10 minutes until fragrant.
- Chop the cooled walnuts.
- In a bowl, whisk together the dressing ingredients: shallot, olive oil, red wine vinegar, maple syrup, cinnamon, and salt. Add the apple slices and toss to coat.
- In a large serving bowl, combine arugula and thinly sliced endive.
- Add half of the cranberries, cheese, and walnuts to the greens.
- Transfer the dressed apple slices into the bowl with the greens and toss to combine.
- Add more dressing if needed until the salad is moist but not soggy.
- Top with remaining cranberries, cheese, and walnuts, then lightly toss again before serving.
Nutrition Facts (estimated)
Servings
6
Calories
277
Total fat
21g
Total carbohydrates
20g
Total protein
6g
Sodium
20mg
Cholesterol
11mg
You might also like