Walnut Toasted Greens Mix (Printable)

Crisp greens combined with toasted walnuts, apples, and a tangy vinaigrette for a fresh, crunchy blend.

# What You'll Need:

01 - 4 cups mixed salad greens (arugula, spinach, baby lettuce)

02 - 3/4 cup walnuts, roughly chopped

03 - 1 medium apple, cored and thinly sliced

04 - 1/3 cup dried cranberries

05 - 1/2 cup crumbled feta or goat cheese

06 - 3 tablespoons extra-virgin olive oil

07 - 1 tablespoon balsamic vinegar

08 - 1 teaspoon Dijon mustard

09 - 1 teaspoon honey or maple syrup

10 - Salt and freshly ground black pepper, to taste

01 - Toast walnuts in a dry skillet over medium heat, stirring frequently, for 3 to 4 minutes until fragrant. Remove and let cool.

02 - Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl until emulsified.

03 - In a large salad bowl, combine mixed greens, apple slices, dried cranberries, and cooled walnuts.

04 - Drizzle the vinaigrette over the salad and toss gently until evenly coated.

05 - Sprinkle crumbled feta or goat cheese on top if using. Serve immediately.

01 -

Walnuts toast in just minutes and turn a simple salad into something guests actually remember.
The whole thing comes together in 20 minutes, which means you can make it on the nights you genuinely don't have much time.
It's one of those rare dishes that feels indulgent but actually makes you feel better, not worse.

02 -

Toast your walnuts in a completely dry pan—any moisture steams them instead of caramelizing them, and you'll miss that crucial depth of flavor.
Dress the salad just before serving, or the greens will wilt and the whole thing loses its soul within five minutes.

03 -

A tiny pinch of smoked salt in the vinaigrette adds a whisper of complexity that makes people ask what they're tasting.
Keep the greens truly dry—even a little water clings to them and dilutes the vinaigrette, making everything taste thin.