This Apple Walnut Salad with Balsamic Almond Dressing is a great addition to your lunch or dinner meal.
Even though it is finally October, and #pumpkineverything is all the rage, let’s take a break from the squash for just a hot second and dive into apples. Because you just can’t beat seasonal apples.
This Apple Walnut Salad with Balsamic Almond Dressing is a great way to change up your salad routine. I, for one, am a HUGE fan of salads. I pretty much have one every day, so for me it is important that I introduce new flavors every once in a while… enter: BALSAMIC ALMOND DRESSING >>> Super easy and ingredients that are most likely in your pantry (unless you haven’t hopped on the almond butter bandwagon yet, then you might have to run to the store. But seriously hop on, the love is real).
Balsamic vinegar, almond butter, with a bit of pure maple syrup and stone ground mustard. This dressing pairs PERFECTLY with the apples and walnuts on dark leafy greens. And then I added goat cheese because that stuff is too legit to quit. Speaking of “too legit to quit”… for Christmas one year, my dad bought me a Nike shirt that said “Too Fit To Quit”. While I am not sure it was something I would purchase on my own, just the fact that he picked that out himself for me was too darn cute. He is actually a great gift giver. Last year he got me my silicone baking pans and I use them ALL THE TIME. I highly recommend for no-bake bars (and even baked bars).
Okay, sorry back to the salad!
On this salad we have:
-thinly sliced HONEYCRISP (the holy grail of apples)
-balsamic almond dressing
Simple, yet so flavorful. And of course, your choice of protein can be added on top. I enjoyed this salad with chicken for lunch a couple times this week. I also added avocado the next day. SO GOOD. Oh man, do you know what else would be REALLY good? SALMON. I made one of the best salmon dinners of my life the other week, seriously. (Thank you Erin!) I plan on making it again ASAP.
- 8 cups spring mix salad
- 1 large honeycrisp apple, thinly sliced
- 1/3 cup walnuts
- 1/2 cup goat cheese, crumbled
- 3 TBS balsamic vinegar
- 2 TBS natural almond butter
- 1.5 TBS pure maple syrup
- 1 tsp stone ground mustard
- 1 tsp organic apple cider vinegar (optional)
- salt & pepper to taste
- To make the dressing, add balsamic, almond butter, maple syrup, mustard, and optional apple cider vinegar, salt/pepper to taste in a small bowl and whisk until combined.
(You can also mix in jar with lid and shake vigorously, or use a mini food processor or NutriBullet)
- In large bowl, add salad mix, apple slices, walnuts and goat cheese.
Drizzle with dressing and toss to coat.
- Serve with dinner or have with lunch.
-If making salad for one portion, dressing will keep fresh in airtight container in fridge for up to 5 days.
-Dressing as written will serve about 4 people, with each serving size 1.5-2 TBS
-Add about 1 TBS of water if you prefer a thinner dressing.
-Salad pairs well with grilled chicken, or balsamic glazed salmon.
-If looking for a vegetarian protein option, lentils, tempeh, and quinoa are all great plant-based sources!
Making this recipe? I would love to see it!
Tag @fitmittenkitchen and hashtag #fitmittenkitchen
So how about you??? >>
Have you had your HONEYCRISP fix yet?!
What is your favorite way to enjoy this wonderful, seasonal produce?
Is your Dad a cool gift-giver like mine? 😉
Happy Friday, friends!