Karol Smith
Washington State Apple and Walnut Salad
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This refreshing and tasty salad combines the crispness of fresh Washington State apples with the crunch of walnuts, the sweetness of cranberries, and the creamy tang of blue cheese. It’s a delightful dish perfect for an appetizer or a light meal, and it’s particularly popular during autumn when apples are at their best.
Ingredients:
– 3 Washington State apples (such as Honeycrisp), cored and sliced thin
– 1 cup walnut halves
– 1/2 cup dried cranberries
– 4 cups mixed salad greens (like arugula, spinach, and romaine)
– 1/2 cup crumbled blue cheese
– 1/4 cup red onion, thinly sliced
– 1/4 cup balsamic vinaigrette dressing
– Salt and black pepper to taste
Instructions:
1. Toast the walnuts: In a dry skillet over medium heat, toast the walnut halves until they are golden brown and fragrant, about 5-7 minutes. Stir frequently to prevent burning. Set aside to cool.
2. Slice the apples: Cut the apples into thin slices. You can leave the skin on for added color and texture.
3. Prepare the salad base: In a large salad bowl, combine the mixed salad greens. Add the sliced red onion.
4. Assemble the salad: Add the apple slices, toasted walnuts, and dried cranberries to the salad bowl.
5. Dress the salad: Pour the balsamic vinaigrette over the salad and toss gently to coat all ingredients evenly.
6. Garnish: Sprinkle the crumbled blue cheese on top of the salad.
7. Season: Add salt and pepper to taste.
Serving suggestion: Serve immediately as a fresh starter or side dish. This salad pairs wonderfully with grilled chicken or salmon for a heartier main course.
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