Ingredients
Salad Ingredients
- 3.5 ounces walnuts
- 7 ounces baby spinach
- 1 ounce cranberries
- 3 ounces spring greens
- 1 carrot
- 1 apple (Pink Lady or Fuji)
Dressing
- 4 tablespoons raspberry vinaigrette
Instructions
- Toast Walnuts: Heat a skillet over medium heat and toast 3.5 ounces of walnuts for 3-5 minutes, stirring occasionally, until aromatic and lightly browned. Remove from heat and let cool.
- Slice Apple: Core the apple and thinly slice it into even pieces suitable for salad.
- Shred Carrots: Peel the carrot and shred it finely using a grater or food processor for easy incorporation into the salad.
- Assemble Salad: In a large bowl, combine the baby spinach and spring greens. Top with shredded carrots, sliced apple, 1 ounce cranberries, and the toasted walnuts.
- Add Dressing: Drizzle 4 tablespoons of raspberry vinaigrette over the salad and toss gently to coat all ingredients evenly before serving.
Notes
- Toast walnuts carefully to avoid burning and to enhance their flavor and crunch.
- Use Pink Lady or Fuji apples for their sweetness and texture; other apple varieties can be used but may alter flavor slightly.
- Raspberry vinaigrette can be substituted with any preferred salad dressing if desired.
- Serve immediately after dressing to keep greens fresh and crisp.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
