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Apple Walnut Salad with Toasted Cumin Vinaigrette

Print Recipe
5 from 5 votes
Prep Time 10 mins
Cook Time 2 mins
Total Time 12 mins
Yield 6 servings
Category Side Dish
Cuisine American

Description

Ingredients

Toasted Cumin Vinaigrette

  • ¼ cup minced shallot
  • 6 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon cumin seeds
  • 4 tablespoons white balsamic vinegar
  • 2 teaspoon Dijon mustard
  • 1 teaspoon honey
  • Kosher salt

Salad

  • cup raw walnuts
  • 8 cups hearty baby greens, such as baby kale, baby chard, and spinach**
  • 1 green apple, thinly sliced then cut into 1-inch pieces
  • 4 ounces fresh goat cheese (chevre), crumbled
  • 8 large basil leaves, thinly sliced

Instructions

Toasted Cumin Vinaigrette

  • Add shallots to a glass measuring cup or jar.
  • In a small skillet, heat olive oil over medium heat until shimmering. Add cumin seeds and cook, swirling skillet, until cumin seeds are toasted and fragrant. About 1 minute. Immediately transfer oil and cumin seeds to jar with shallots.
  • In now-empty skillet, add walnuts and cook, over medium heat, until toasted and fragrant, 2–5 minutes.
  • Add vinegar, Dijon, honey and ½ teaspoon kosher salt to shallot-oil mixture; whisk to combine.

Salad

  • In a larger serving bowl, combine greens, apple, goat cheese, basil and cooled toasted walnuts. Drizzle with vinaigrette and gently toss; season with salt and pepper.
  • Serve immediately.

Notes

We like to use hearty baby greens mix which is sometimes sold as Power Mix or Powerhouse blend.

Nutrition

Serving: 1/6 recipeCalories: 342kcalCarbohydrates: 13gProtein: 9.5gFat: 30gSaturated Fat: 7.5gCholesterol: 20mgSodium: 297mgFiber: 3gSugar: 6.5g
Keywords Apple Walnut Salad
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