I am from the midwest and right now is prime apple picking season. This salad recipe reminds me of the midwest and the approaching fall season…even though it’s still 100 degrees here in Texas! There is something magical about the midwest this time of year, the days are still warm but nights are a little chilly.
I usually just use toasted walnuts in this salad, but I made some quick candied walnuts using just a little bit of sugar, water, and walnuts. The sweetness of the apples and candied walnuts pairs so well with the tangy vinaigrette and creamy goat cheese. Definitely one of my favorite salads..and it’s so simple to throw together!
AuthorShannon
In a small pan over medium heat add 1 cups walnuts, 1 tbsp sugar, and 1 tbsp water. Stir constantly, cook about 5 minutes. Remove from heat and transfer to parchment paper to cool.
Combine 3 tbsp olive oil, 2 tbsp red wine vinegar, 2 tsp sugar, 1 tsp dijon, 1/2 tsp salt, 1/4 tsp pepper, and 1/8 tsp garlic powder.
Combine 2 5oz bags of spring mix, thinly sliced honeycrisp apple, 4 oz crumbled goat cheese, and candied walnuts. Toss with vinaigrette before serving **there will be more dressing than you need, be careful not to over dress.
Ingredients
Directions
In a small pan over medium heat add 1 cups walnuts, 1 tbsp sugar, and 1 tbsp water. Stir constantly, cook about 5 minutes. Remove from heat and transfer to parchment paper to cool.
Combine 3 tbsp olive oil, 2 tbsp red wine vinegar, 2 tsp sugar, 1 tsp dijon, 1/2 tsp salt, 1/4 tsp pepper, and 1/8 tsp garlic powder.
Combine 2 5oz bags of spring mix, thinly sliced honeycrisp apple, 4 oz crumbled goat cheese, and candied walnuts. Toss with vinaigrette before serving **there will be more dressing than you need, be careful not to over dress.
