Recipe- Super Healthy To Eat Apple And Walnut Salad

Salads are not just for summer, and this apple and walnut salad is proof as they can be dressed up or down depending on the season. Keep it as it is for the spring and summer, simple and straightforward, perhaps topped with a little feta cheese. In the autumn and winter, the salad becomes the base for a stunning entrée when topped with confit duck strips, and, if you want to take it further, serve with duck roasted potatoes. We guarantee you will love it as the combo of duck, walnuts, and salad is superb.

Ingredients

1 cup walnut halves
3 tablespoons extra-virgin olive oil
2 tablespoons good-quality balsamic vinegar
1 pinch kosher salt
1 pinch freshly ground black pepper
1 head crisp romaine lettuce
1 rib celery
2 scallions
2 Granny Smith apples

Method

* Gather the ingredients. Preheat the oven to 325 F.

* Place the walnuts on a small baking sheet. Roast on the center oven rack for 7 minutes. The walnuts should be a lovely golden brown color and no darker (if they get too dark, they will become bitter).

* In a small bowl or a ramekin, combine the olive oil and a little balsamic at a time, whisking as you go until you create a thick, glossy dressing. Taste the dressing and add a little salt and pepper to taste.

* Chop the lettuce into strips and finely slice the celery and scallions. Keep to one side.

* When you are ready to serve the salad, cut the apples into quarters, then remove the core, slice thickly, and cut the slices in half. You are looking for a nice small chunk of apple.

* Divide the salad greens and veggies between bowls or assemble in a large serving dish, then sprinkle apples over the top of each. Gently crush the walnuts over each so all the pieces fall onto the salad. Using a teaspoon, drizzle with the dressing. Serve immediately.