Enjoy the flavors of fall with this bright and fresh Apple Walnut Salad. Loaded with textures and flavors, this green salad is the perfect side dish for any weeknight meal or Sunday night dinner.
8cupshearty baby greens,such as baby kale, baby chard, and spinach**
1green apple,thinly sliced then cut into 1-inch pieces
4ouncesfresh goat cheese(chevre), crumbled
8large 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.
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