Roasted Walnut-Oil Salad

Roasted Walnut-Oil Salad

Serves: 2

Lunch, Dinner


  • For the salad:
    • 1 & 1/2 to 2 bags pre-washed salad greens (e.g., mesclun, mixed greens, baby spinach)
    • 4 tablespoons crumbled goat cheese
    • 1/2 cup roasted, unsalted walnuts, chopped
    • 3 tablespoons dried blueberries or cranberries
  • For the dressing:
    • 2 tablespoons walnut oil
    • 1 tablespoon balsamic or red wine vinegar B/C teaspoon prepared mustard
    • Salt and pepper to taste


Arrange the salad greens in a salad bowl and top with goat cheese, walnuts, and dried berries. In a bowl, whisk together the dressing ingredients until thoroughly combined. Pour the dressing over the salad, toss, and serve.