Salads — Roasted Walnut Oil

This easy to make Spinach Apple Salad is loaded up with crispy bacon, crunchy pecan halves, crumbled feta, and sweet dried cranberries. All drizzled with a homemade maple Dijon vinaigrette. This salad comes together in less than 15 minutes and is a perfect side dish or light lunch.

Simple and easy yet tasty! The perfect crowd-pleaser salad to bring somewhere since everything can be placed in individual containers and quickly mixed right before serving. INGREDIENTS Dressing: 1 tablespoon Traditional Balsamic Vinegar 1 tablespoon minced shallot or red onion 2 teaspoons Dijon mustard ¼ teaspoon kosher salt Freshly ground pepper 3 tablespoons Roasted Walnut Oil  Salad: 8 cups baby spinach leaves, stems trimmed, washed, and dried ½ cup whole or chopped toasted walnuts ½ cup crumbled goat cheese INSTRUCTIONS In a small bowl, combine the vinegar, shallot, mustard, salt, and pepper. Gradually whisk in the oil to make a creamy dressing. Put...

Salad Ingredients: 1 apple (cored and sliced thin) ¼ cup dried cranberries ¼ cup walnut (crushed or halved) 16 oz baby spinach Instructions: Combine all ingredients and toss gently. Drizzle the Poppy Seed dressing to taste. Dressing Ingredients 1/4 cup Gravenstein Apple White Balsamic Vinegar 1 small shallot 1 to 1 1/2 tablespoons poppy seeds 1/2 teaspoon salt 1/2 teaspoon ground mustard 1/2 cup Roasted Walnut Oil Instructions: In a medium bowl, add the Balsamic. Peel the shallot and grate it directly into the bowl. Add the poppy seeds, salt, and ground mustard, and whisk to combine. Whisking the dressing steadily,...

Ingredients: 3 beets (medium sized) 2 tablespoons Rosemary Extra Virgin Olive Oil 1 pear (thinly sliced) 1/4 cup walnuts (toasted) 1/4 cup feta cheese (crumbled) 3 handfuls salad greens 1 Radish (sliced thin) 2 tablespoons Roasted Walnut Oil Drizzle Cinnamon Pear balsamic vinegar Drizzle honey Pinch of pepper Pinch of Himalayan Sea Salt Garnish (micro greens, dill, rosemary, your choice)  Instructions: Preheat oven to 350 F. Roast the beets by drizzling them with a bit of olive oil, salt and pepper, and wrapping them in foil. Roast beets approximately 40 minutes or until tender. Check occasionally, when they are fork-tender they are done. Once cooled to the touch, run them under the faucet and slide off...