Enjoy this playful salad using humble ingredients to create a culinary symphony of flavors and textures that'll have your taste buds FALL-ing in love with the season! Picture a canvas of mixed greens scattered like fallen leaves on your plate, each slice of sweet, crimson apple sings, while toasted walnuts dance with irresistible
crunch. Crumbled goat cheese or blue cheese adds a creamy, tangy twirl, and dried cranberries or raisins deliver a burst of sweet drama.
1/4 cup Roasted Walnut Oil
1 tablespoon Dijon mustard
1 clove garlic, minced
Salt and pepper to taste
For the Salad:
6 cups mixed greens (such as lettuce, spinach, and arugula)
1 cup sliced red apples (use a sweet variety like Honeycrisp or Fuji)
1/2 cup toasted walnuts, chopped
1/4 cup crumbled goat cheese or blue cheese (optional)
1/4 cup dried cranberries or raisins (optional)
Prepare the Vinaigrette:
In a small bowl, whisk together the Baker & Olive Red Apple Balsamic Vinegar, Roasted Walnut Oil, Dijon mustard, minced garlic, and a pinch of salt and pepper. Taste the vinaigrette and adjust the seasoning if needed. Set aside.
Toast the Walnuts:
Preheat your oven to 350°F (175°C).Place the walnuts on a baking sheet in a single layer. Toast them in the preheated oven for about 8-10 minutes or until they become fragrant and lightly golden. Be careful not to burn them. Remove from the oven and let them cool.
Assemble the Salad:
In a large salad bowl, combine the mixed greens, sliced red apples, and toasted walnuts. If you're using cheese and dried fruit, add them to the salad as well.
Dress the Salad:
Drizzle the Red Apple Balsamic Vinaigrette over the salad. Start with a portion of the dressing and add more as needed, tossing the salad gently to coat the ingredients evenly
Serve and Enjoy!