Salad Days – Apple Walnut Salad

Apples and Fall just go together. As Fall sets in sometimes it is nice to have a tasty bowl of soup and a refreshing salad for supper. This Apple Walnut Salad is full of flavor and pairs well with most soups.

Today we will give you directions for this very tasty salad. (Stay tuned later this week for a perfect Fall soup to serve with it.) This salad comes together easily and is a nice change. You can even add some left over roasted chicken to this and make it a main dish salad. Give it a try 🙂

Apple Walnut Salad
6-8 cups of mixed chopped greens such as romaine, spinach, frisee, or arugula
2 apples cut into matchstick pieces
1-1 1/2 cups candied walnuts*
1-2 avocados, diced
2 oz. of goat cheese
roasted chicken shredded, optional
Spicy Apple Cider Vinaigrette

Spicy Apple Cider Vinaigrette
1/3 cup apple cider vinegar
1/4 cup honey
1/4 teaspoon cinnamon
a slight pinch of cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
2/3 cup oil, grapeseed, sunflower seed, or avocado
Blend all ingredients in the blender. Use about 1/2 on the salad adding more as needed to taste. Store any extra in a jar in the refrigerator for up to 2 weeks.

Candied Walnuts
1-1 1/2 cups walnuts
1/2 cup sugar
salt

Put sugar in a heavy bottomed pan and cook over high heat until it melts and is a light amber in color. Remove from the heat right away and add in the walnuts. Stir quickly to coat the nuts. Turn them out on a parchment covered baking sheet. Sprinkle lightly with salt. Using two forks separate the nuts working quickly as once they cool they harden up very fast. Allow to cool completely and break apart any nuts still clumped together.