Apple, Cherry and Candied Walnut Salad + Cherry Balsamic Vinaigrette

You can never have too many side dish recipes, so give Apple, Cherry and Candied Walnut Salad + Cherry Balsamic Vinaigrette a try. One serving contains 358 calories, 4g of protein, and 24g of fat. This recipe serves 6. For $1.57 per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe is liked by 1195 foodies and cooks. Head to the store and pick up salad greens, honey, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes about 35 minutes. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It is brought to you by Simply Scratch. All things considered, we decided this recipe deserves a spoonacular score of 35%. This score is not so super. Similar recipes include Cherry, Goat Cheese & Candied Walnut Salad + Cherry Balsamic Vinaigrette + A Giveaway, Russian Walnut-Cherry Latkes with Cherry-Apple Sauce, and Cherry Couscous & Arugula Salad with Balsamic Vinaigrette (plus a giveaway!).

Servings: 6

Preparation duration: 25 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

FOR THE VINAIGRETTE: Bring a half cup of cherry juice to a boil and whisk until it's reduced by half {1/4 cup}.In a bowl add in the minced garlic, salt, pepper, cherry juice, honey, balsamic vinegar and a splash of raspberry vinegar. Whisk until the honey is dissolved and keep whisking while you slowly pour in the 1/2 cup of grapeseed or olive oil.FOR THE SALAD: Lay out a Silpat in a sheet pan or parchment paper. Toss the walnuts and sugar in a small pan. Stir over moderate heat until the sugar starts to melt and caramelize. Once the sugar is a golden caramel color; remove the pan off of the heat, stir the walnuts and pour the hot mixture onto the Silpat to cool. Once cooled, break apart if necessary.Add your leafy salad greens to a large bowl and top with the chopped apples, dried cherries, blue cheese and candied walnuts. Toss and serve with drizzle of the cherry balsamic vinaigrette.*NOTE: Store walnuts in an airtight container in a dry spot. If the salad is refrigerated with the candied walnuts the moisture will sweat the candy right off of the walnuts.

 

Step by step:

1. FOR THE VINAIGRETTE: Bring a half cup of cherry juice to a boil and whisk until it's reduced by half {1/4 cup}.In a bowl add in the minced garlic, salt, pepper, cherry juice, honey, balsamic vinegar and a splash of raspberry vinegar.

2. Whisk until the honey is dissolved and keep whisking while you slowly pour in the 1/2 cup of grapeseed or olive oil.FOR THE SALAD: Lay out a Silpat in a sheet pan or parchment paper. Toss the walnuts and sugar in a small pan. Stir over moderate heat until the sugar starts to melt and caramelize. Once the sugar is a golden caramel color; remove the pan off of the heat, stir the walnuts and pour the hot mixture onto the Silpat to cool. Once cooled, break apart if necessary.

3. Add your leafy salad greens to a large bowl and top with the chopped apples, dried cherries, blue cheese and candied walnuts. Toss and serve with drizzle of the cherry balsamic vinaigrette.*NOTE: Store walnuts in an airtight container in a dry spot. If the salad is refrigerated with the candied walnuts the moisture will sweat the candy right off of the walnuts.

Nutrition Information:

covered percent of daily need