0 from 3 votes
Apple Walnut Salad
This simple fall-winter salad is fit for weeknights and dinner parties alike! Walnuts bring a lovely gluten-free crunch, and feel free to leave off the cheese for a vegan option.
Prep Time
15 mins
Total Time
15 mins
Servings: 4
Calories: 2089 kcal
Course:
Salad
Cuisine:
Mediterranean
Ingredients
- 2 medium endives
- 2 ounces baby arugula (about 3 cups)
- 1/4 cup Deglet Noor or Medjool dates, pitted and sliced lengthwise into thin strips
- 1 Pink Lady or Gala apple, cored and thinly sliced
- 1/2 cup toasted walnuts (see note)
- 3 ounces chevre goat cheese, crumbled
- 2-3 tablespoons Apple Cider Vinaigrette
- kosher salt
- freshly ground pepper
Instructions
- Mix: Slice the endive in half lengthwise and use a small sharp knife to remove the cores. Slice crosswise into strips and add to a large salad bowl or serving platter. Toss in the arugula, dates, apples, walnuts, and half of the cheese.
- Dress and serve: Drizzle on the dressing and toss gently. Season to taste with salt and pepper. Divide the salad among plates and top with the remaining cheese.
Cup of Yum
Notes
- to browse quality Mediterranean ingredients including the
- olive oil,
- cumin
- , and
- Aleppo pepper
- used in this recipe.
- Preheat an oven or toaster oven to 350°F. Spread the nuts on a small baking sheet bake in the hot oven until they turn golden brown and smell toasty, about 10 minutes. Let cool on the baking sheet completely before roughly chopping.
- This same method works equally well for a variety of nuts, including almonds, hazelnuts, and pecans.
- Wait to slice the apples and dress the salad until the final moments.
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, cumin, and Aleppo pepper used in this recipe.
To toast the walnuts: Preheat an oven or toaster oven to 350°F. Spread the nuts on a small baking sheet bake in the hot oven until they turn golden brown and smell toasty, about 10 minutes. Let cool on the baking sheet completely before roughly chopping.
This same method works equally well for a variety of nuts, including almonds, hazelnuts, and pecans.
- This same method works equally well for a variety of nuts, including almonds, hazelnuts, and pecans.
- Getting ahead: Wait to slice the apples and dress the salad until the final moments.
- To further prevent apples from browning: The easiest way to keep apples looking fresh is to toss the cut slices in a bowl with a tablespoon of fresh lemon juice. The citric acid in the juice slows the chemical reaction that happens when cut apples are exposed to the air.
- Nutrition calculation does not include the Apple Cider Vinaigrette.
Nutrition Information
Calories
208.9kcal
(10%)
Carbohydrates
16.7g
(6%)
Protein
7g
(14%)
Fat
14.2g
(22%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
7.1g
Monounsaturated Fat
2.3g
Cholesterol
9.8mg
(3%)
Sodium
83.4mg
(3%)
Potassium
290.9mg
(8%)
Fiber
3.7g
(15%)
Sugar
11.7g
(23%)
Vitamin A
604.9IU
(12%)
Vitamin C
5.2mg
(6%)
Calcium
80.4mg
(8%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 2089
% Daily Value*
| Calories | 208.9kcal | 10% |
| Carbohydrates | 16.7g | 6% |
| Protein | 7g | 14% |
| Fat | 14.2g | 22% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 7.1g | 42% |
| Monounsaturated Fat | 2.3g | 12% |
| Cholesterol | 9.8mg | 3% |
| Sodium | 83.4mg | 3% |
| Potassium | 290.9mg | 6% |
| Fiber | 3.7g | 15% |
| Sugar | 11.7g | 23% |
| Vitamin A | 604.9IU | 12% |
| Vitamin C | 5.2mg | 6% |
| Calcium | 80.4mg | 8% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.