Who knew making your own vinaigrette could be so easy? Roasted walnuts and dried cranberries make a great combination to elevate this walnut cranberry salad into an entire experience. Serve it while the walnuts are still warm and enjoy.
Roasted Walnut Cranberry Salad with Dijon Vinaigrette
My favorite spray oil is avocado oil. Give it a try!
Ingredients
- 1/4 head red leaf lettuce
- 1/2 tsp cumin
- Spray oil
- 1/4 c walnuts
- 1/4 c dried cranberries
- 1/2 apple, thinly sliced
- 1 tsp white wine vinegar
- 1/4 tsp dijon mustard
- Pinch of thyme
- 1 tbsp olive oil
- Salt and pepper to taste
Directions
- Preheat the oven to 300. Tear, wash, and spin lettuce.
- Put walnuts on a sprayed cookie sheet. Spray the walnuts and sprinkle with cumin, salt, and pepper. Bake at 300 until golden brown. Cool.
- Put dijon mustard in a bowl and with a whisk, whip in the vinegar, thyme, salt, and pepper. Slowly drizzle the olive oil into the bowl whilst whisking to bubble and emulsify into a vinaigrette.
- Mix the lettuce with some of the dressing, put on a plate, and top with dried cranberries, roasted walnuts, and apple slices. Extra dijon vinaigrette can be stored in the fridge for up to a month, just shake to mix.
If you enjoyed this walnut cranberry salad recipe, you’ll definitely love my Caprese Salad! Check it out!
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