TOASTED WALNUTS FOR SALAD RECIPES

Name: Chopped Apple Salad with Toasted Walnuts, Blue Cheese and Pomegranate Vinaigrette
Prep time: 15 min
Total time: 15 min
Yield: 8 servings
Cuisine: european
Ingredients: 1/4 cup pomegranate molasses; 2 tablespoons red wine vinegar; 1 heaping tablespoon Dijon mustard; 1 tablespoon honey, or more to taste; Salt; Freshly ground black pepper; 3/4 cup extra-virgin olive oil; 6 apples (Granny Smith, Gala, Fuji) any or a combination of all, skin left on, core removed and cut into 1/2-inch dice; 2 cups baby spinach; 2 heads endive, thinly sliced; 1 cup toasted coarsely chopped walnuts; 3/4 pound blue cheese, crumbled (recommended: Maytag, Danish, Cabrales); Salt; Freshly ground black pepper

CHOPPED APPLE SALAD WITH TOASTED WALNUTS, BLUE CHEESE AND ...

Chopped Apple Salad with Toasted Walnuts, Blue Cheese and ... image

Provided by Bobby Flay

Categories side-dish

Total Time 15 minutes

Prep Time 15 minutes

Yield 8 servings

Number Of Ingredients 14

Ingredients

1/4 cup pomegranate molasses
2 tablespoons red wine vinegar
1 heaping tablespoon Dijon mustard
1 tablespoon honey, or more to taste
Salt
Freshly ground black pepper
3/4 cup extra-virgin olive oil
6 apples (Granny Smith, Gala, Fuji) any or a combination of all, skin left on, core removed and cut into 1/2-inch dice
2 cups baby spinach
2 heads endive, thinly sliced
1 cup toasted coarsely chopped walnuts
3/4 pound blue cheese, crumbled (recommended: Maytag, Danish, Cabrales)
Salt
Freshly ground black pepper

Steps:

Whisk together the pomegranate molasses, vinegar, mustard, honey and salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified.
Combine the apples, spinach, endive, walnuts and blue cheese in a large bowl. Add the vinaigrette and toss to coat, season with salt and pepper, to taste.

FENNEL-APPLE SALAD WITH WALNUTS RECIPE - NYT COOKING

Fennel-Apple Salad With Walnuts Recipe - NYT Cooking image

A bright and tangy salad cuts the heaviness of the typical Thanksgiving meal. This one, with fennel, celery, apples and toasted walnuts, is all crunch, which the carb-heavy meal can generally use more of. You can make the dressing a day ahead and store it in the fridge, but don't dress the salad until an hour before serving.

Provided by Melissa Clark

Total Time 10 minutes

Yield 10 servings

Number Of Ingredients 10

Ingredients

3 tablespoons lemon juice, plus more to taste
1/2 teaspoon fine sea salt, plus more to taste
Freshly ground black pepper
1/4 cup extra-virgin olive oil
3 large fennel bulbs, thinly sliced on a mandoline
2 Granny Smith apples, halved and cored, thinly sliced on a mandoline
3 celery stalks, thinly sliced on a mandoline
1/3 cup fennel fronds or roughly chopped parsley leaves
1/2 cup toasted walnuts
2 1/2 ounces Parmesan, shaved with a vegetable peeler (about 2/3 cup)

Steps:

In a small bowl, whisk together lemon juice, salt and pepper. Slowly drizzle in oil, continuously whisking, until dressing is emulsified. Taste and add more lemon juice and/or salt if needed.
In a large bowl, toss the dressing with fennel, apple and celery. Fold in fennel fronds or parsley and walnuts. Top with Parmesan just before serving.

Nutrition Facts : @context http//schema.org, Calories 114, UnsaturatedFatContent 6 grams, CarbohydrateContent 13 grams, FatContent 7 grams, FiberContent 4 grams, ProteinContent 2 grams, SaturatedFatContent 1 gram, SodiumContent 176 milligrams, SugarContent 7 grams

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