Apple Walnut Salad with White Balsamic Vinaigrette
Say goodbye to boring and uninspiring salads at your table, when you serve this Apple Walnut Salad with a White Balsamic Vinaigrette.
Servings 4
Calories 741kcal
Ingredients
- 4 cups arugula rocket, rinsed and patted dry
- 6 oz 170g walnuts, chopped
- 2 Tbsp honey
- 2 tsp ground cinnamon
- 2 tart apples* cut in half, core removed, and cut into thin slices
- 1 Tbsp fresh lemon juice
- ½ small red onion sliced thin
- 4 oz 100g blue cheese, crumbled
- Sea salt and black pepper to taste
For the Vinaigrette
- ¼ cup white balsamic vinegar
- 2 Tbsp honey
- 1 t. Dijon mustard
- 1 clove garlic finely minced
- Sea salt and pepper to taste
- ½ c. extra virgin olive oil
Instructions
- Preheat oven to 180°C/350°F/Gas 4. Line a rimmed baking sheet with parchment paper on a non-stick baking pat.
- In a small bowl, toss walnuts with honey and cinnamon until evenly coated. Arrange walnuts in a single layer on the prepared baking sheet.
- Place baking sheet in preheated oven and bake for 8-10 minutes. Remove from oven and set aside to cool.
- While the walnuts are toasting, prepare the vinaigrette by combining the white balsamic vinegar, honey, Dijon mustard, and garlic in a small glass bowl. Season with salt and pepper, to taste. Slowly whisk in the olive oil until well combined. Taste and adjust other flavors, as desired. Set aside.
- Add sliced apples to a large salad bowl and sprinkle with lemon juice. Toss until well coated. Add arugula, seasoned walnuts, red onion slices, and blue cheese to bowl and gently toss to combine.
- Drizzle salad with a little vinaigrette right before serving and toss to combine. Serve immediately with remaining dressing on the side. Enjoy!
Notes
*Such as Granny Smith or McIntosh.
Nutrition
Serving: 1 | Calories: 741kcal | Carbohydrates: 37g | Protein: 14g | Fat: 63g | Saturated Fat: 12g | Polyunsaturated Fat: 49g | Cholesterol: 21mg | Sodium: 519mg | Fiber: 6g | Sugar: 27g