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

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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:

1. Whisk together all dressing ingredients.
2. Toss together salad ingredients.
3. Gently toss salad with about 2-3 tbsp salad dressing.