Holidays bring family and friends together around the table, where my family often gravitates to our favorite dishes. This apple-feta salad is one that we turn to time and time again. My favorite part: the candied walnuts—nutty, sweet, and salty. I always make a double batch, because my family snacks on them throughout the day. Just pour the extra candied walnuts in a small bowl as you mingle.
Apple-Feta Salad
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Makes 12 servings
- 2 Tbsp. unsalted butter
- 1 cup walnut halves (or large walnut pieces)
- 1 tablespoon sugar
- 1/8 tsp black pepper
- 5 cups chopped romaine
- 5 cups red leaf lettuce or mixed greens
- 1 medium red apple, unpeeled and chopped
- 1 medium green apple, unpeeled and chopped
- 1/2–1 cup crumbled feta cheese
- Dried cranberries
Directions:
1. Make the candied walnuts: In a small skillet, melt the butter over medium heat. Add the walnuts, and sprinkle with the sugar and black pepper. Stir until well-coated. Spread on a baking sheet, and bake at 350 degrees for about 15 minutes or until lightly browned, stirring every five minutes. Take out of oven and let cool.
2. Assemble the salad: In a large bowl, toss the lettuce, apples, feta, and cranberries. Toss salad in the vinaigrette (recipe below) and sprinkle with the candied walnuts.
Vinaigrette
- 6 Tbsp. olive oil
- 2 Tbsp. white wine vinegar
- 2 Tbsp. finely chopped onion
- 1 1/2 tsp. Dijon mustard
- 2 garlic cloves, minced
- 1/2 tsp. sugar
- 1/4 tsp. dried oregano
- 1/8 tsp. salt
- 1/8 tsp. dried parsley flakes
- 1/8 tsp. black pepper
Directions:
1. In a blender, process all of the vinaigrette ingredients together until blended, shake the ingredients up in a mason jar with a lid, or whisk them together in a bowl.
2. Drizzle over the salad, and store any extra vinaigrette in the refrigerator for the week.
