Fall Salad with Shaved Parsnip, Carrot, Apple and Honey Roasted Walnuts
Serves 4-8
Servings: 0
Ingredients
Ingredients for the honey roasted walnuts:
- *1 cup walnuts
- *1/4 cup honey
- *1 tablespoon butter
- *1 pinch ground cinnamon
- *1 pinch ground ginger
- *1 pinch course sea salt
Ingredients for the salad:
- *4 cups chopped red or green leaf lettuce or mixed baby greens rinsed and dried
- *4 cups arugula rinsed and dried
- *1 large parsnip peeled and then shaved lengthwise
- *1 large carrot peeled and then shaved lengthwise
- *1 honeycrisp or Fuji apple peeled and then shaved lengthwise
- *1/2 cup goat or sheep milk feta cheese crumbled
- *1 cup honey roasted walnuts
- *1/3 cup olive oil
- *1 teaspoon Dijon mustard
- *1 teaspoon honey
- *1/2 shallot peeled and minced
- *2 tablespoons apple cider vinegar
- *1/2 cup dried cranberries-optional
Instructions
Directions for the honey roasted walnuts:
- 1. Pre-heat oven to 300°F.
- 2. Combine the honey and the butter in a small microwave-safe bowl. Heat in the microwave for 30-45 seconds, until the butter has melted.
- 3. Place the walnuts into a medium sized bowl and pour the honey-butter mixture over them; add the spices and salt and mix well so that the walnuts are coated.
Directions for the salad:
- 1. Place the greens, shaved parsnip, carrot and apple, feta cheese and walnuts in a large salad bowl. Mix well.
- 2. In a separate medium sized bowl, whisk the olive oil, vinegar, mustard, honey and minced shallot to make the dressing.
- 3. Pour the dressing over the salad and mix well to combine. Garnish with the dried cranberries, if desired, and serve immediately.
- 4. Bake the walnuts for 15-20 minutes, tossing mid-way through, until crispy; watch closely so that they do not burn. Once out of the oven, they will continue to crisp and the honey will harden as they cool. Set aside.