I easily get bored with the same old side salad with dinner. So I’m constantly trying to put together different combinations to switch things up a bit. This salad is so simple just one of my favorites. It’s got such good cold weather flavors and fits in perfectly on the table this holiday season.
To me, a salad is something that can be added to or taken away from. Add more ingredients or take away whatever you don’t like. Substitute a different cheese or a different lettuce if you like. To each their own. Don’t feel limited to these few ingredients. Not into gorgonzola cheese? No problem. Add in crumbled goat or feta instead. Not a fan of walnuts? Replace them with slivered almonds or croutons. There really is no right or wrong here.
Other salads I’m loving:
SPRING SALAD WITH CILANTRO-LIME VINAIGRETTE
CAPRESE SALAD WITH HEIRLOOM TOMATOES, BASIL, BURRATA, AND BALSAMIC VINAIGRETTE
GORGONZOLA, WALNUT + APPLE SALAD WITH AN APPLE CIDER VINAIGRETTE
Prep time: 10 minutes
Total time: 10 minutes
Serves: 4-6 side salads
INGREDIENTS:
For salad:
- 1 large handful baby arugula
- 1 large handful watercress
- 1 large handful baby spinach
- 3/4 cup toasted walnuts
- 1/2 large green apple, julienned or diced
- 1 radish, thinly sliced
- 1/2 cup crumbles Gorgonzola
For dressing: (note: you will have leftover dressing. Keep in fridge for up to 3 weeks.)
- 1/4 cup apple cider
- 1/4 cup canola oil
- Dash kosher salt
- Dash ground black pepper
- 1 tbsp honey
- 2 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 lemon, juice of
DIRECTIONS:
- Whisk together all dressing ingredients.
- Toss together salad ingredients.
- Gently toss salad with about 2-3 tbsp salad dressing.
Looks tasty!
I made this for book club one night and loved it!