There's been a LOT of carbs lately...pasta, muffins, dessert...thanks to those pregnancy cravings 🥴. So I'm attempting something at least a little on the green side today even if it comes with nuts coated in a cinnamon sugar glaze and a solid helping of bleu cheese crumbles 🤷🏼♀️: fall harvest salad with homemade candied walnuts!
Quick side note here. This recipe is actually an adaption from a salad I made 6 YEARS ago on the blog (can you believe?? 6 years!). TBH the only thing I changed were some of the measurements for the vinaigrette and I added figs. They looked perfectly ripe at the store and I couldn't help myself. Oh and also new photos because ohmygod 6 years definitely changes your photography skill level.
Ergo, in true lazy, tired, pregnancy fashion, here's a good ol' copy paste from the original post because I need a nap 👋🏻:
This fall harvest salad concoction consists of green and red sliced apples, crumbled bleu cheese, dried currants and cranberries, pomegranate seeds, freshly whisked up apple cider vinaigrette and 5 minute homemade candied walnuts. YUM right? With very little prep, this salad gets thrown together in just 15 minutes!
The walnuts only take 5 minutes in a skillet and couldn't be easier. basically, throw all the walnut ingredients in the pan and cook over medium heat, stirring frequently. Let cool on some parchment paper and voila! Delicious homemade walnuts.
I was actually just going to buy some at the store but they're so easy to make AND if you make them yourself they don't have weird, unnecessary ingredients in them (did not need corn syrup, "natural flavors", or sesame seeds in my opinion). So why not?? Plus it sounds super snazzy when you say you made them yourself
The homemade vinaigrette is also ridiculously easy as well. Throw all the ingredients in a bowl and whisk together. If you like it sweeter, add a smidge more sugar. Toss all the salad ingredients together, top with the walnuts and vinaigrette and DONE! A delicious side salad that's perfect for Autumn. If you want to serve this as a main dish, just throw some sliced chicken breast on top and you've got a well rounded meal.
Quick tip: Slicing open a pomegranate can be tricky. You don't want to cut through the ripe, jewel-like magenta seeds inside! Here's a quick video on how to to easily open up a pomegranate while keeping every seed in tact. Thank you Martha Stewart!
Now, with easy homemade walnuts, a quick vinaigrette and a simple toss of ingredients, you just HAVE to make this fall harvest salad. Say hello to Autumn and enjoy!
Fall Harvest Salad with Homemade Candied Walnuts
- Total Time: 10 minutes
- Yield: Serves 3-4 1x
Description
Fall Harvest Salad with Homemade Candied Walnuts - Quick and easy green salad recipe with all the flavors of autumn, including 5 minute homemade candied walnuts!
Ingredients
For the Salad
- 6 cups baby greens (arugula, spinach, romaine, kale)
- 1 green or red apple, thinly sliced*
- 4 ounces black mission figs, quartered
- ¼ cup pomegranate seeds
- ¼ cup dried black currants
- ¼ cup dried cranberries
- ½ cup bleu cheese crumbles
For the Walnuts
- 1 cup raw walnuts
- 3 tablespoons white sugar
- 1 tablespoon unsalted butter, melted
- ½ teaspoon cinnamon
- Pinch of nutmeg
For the Vinaigrette
- ⅓ cup extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- ½ tablespoon white sugar
- ½ teaspoon salt
- Dab of dijon mustard (⅛ of a teaspoon) - this helps keep the oil and vinegar emulsion together (if you don't like mustard, go ahead and skip this ingredient)
Get Recipe Ingredients
Instructions
Candy the Walnuts
- Heat a skillet over medium heat. Add butter and let melt completely.
- Reduce heat to medium low. Whisk in sugar, cinnamon, and nutmeg.
- Add walnuts and stir to coat. Cook for 4 to 5 minutes until they are a toasted deep brown, stirring frequently to avoid the walnuts sticking together. Remove them to piece of parchment paper and let cool.
Assemble the Salad
- In a large bowl, toss the ingredients for the salad together.
- In a small bowl, whisk together the ingredients for the vinaigrette. Drizzle over the salad and top with cooled candied walnuts.
Notes
I used a green Granny Smith apple because I like the sour taste with the sweeter vinaigrette but it's totally up to your personal taste!
- Prep Time: 5 minutes
- Cook Time: 5 minutes
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