You absolutely should make this salad this week, and next, and for the entire cold season to offset the mac and cheese.
Trust me. It’s delicious and healthy, so why not? We achieve a creamy dressing with walnuts instead of dairy, and the flavors of the salad with the sweet dressing are just…YES.
I love this salad because the walnuts really give you that holiday feel without tons of calories – this would be a GREAT addition to a holiday table for the health nuts in your life! Or you could make it for lunch today, whatevs.
For the salad AND the dressing, let’s toast some walnuts first! Toss them in a dry skillet over medium-high heat for 2-4 minutes, just until you can smell them, shaking the pan a few times as you go. Then, remove them from the pan and set them aside.
For the dressing, add the olive oil, lemon juice, garlic, walnuts, and honey to a blender or small food processor. If you don’t have one, no worries! Just chop the walnuts up super finely and whisk everything together.
Now, the salad! In addition to the walnuts we already toasted, you’ll need an apple (the tangier the better, I think), salad greens (go dark; they’re healthier!), and onion. You could add anything else you like, duh, like herbs or other veggies or cheese, but I wanted to keep it simple to let the vinaigrette WERK.
- 8 cups dark salad greens such as arugula or spinach
- 1 granny smith apple, chopped
- 1/4 cup toasted walnuts, chopped
- 1/4 onion, thinly sliced
- 1/2 lemon, juiced
- 1/4 cup olive oil
- 1/4 cup chopped toasted walnuts
- 1 tablespoon honey
- salt, to taste
- For the salad, toss all ingredients together and drizzle with the dressing.
- For the dressing, combine all ingredients in a small food processor or blender until smooth. Taste, and add salt to your preference, and more honey or lemon juice to your taste. If the dressing seems thick, add water 1 teaspoon at a time to achieve desired consistency.