Fresh Herb Salad with Apples + Spiced Walnuts
Serves: 4
  • 4 cups baby lettuce mix
  • 2 cups arugula
  • ½ cup Italian parsley, roughly chopped, loosely packed
  • ¼ cup cilantro, roughly chopped, loosely packed
  • 2 Tbs fresh thyme leaves, roughly chopped
  • 1 small bunch sorrel
  • 3 medium radishes, halved and thinly sliced
  • 4 whole scallions, cut on a bias
  • 1 cup walnuts
  • ¼ cup olive oil, divided
  • 1 tsp fennel seeds, crushed
  • 1 pinch chili flakes
  • sea salt, to taste
  • ¼ cup balsamic vinegar
  • 1 Tbs + 1 tsp dijon mustard
  • 1 Tbs honey
  • 2 green apples, cored and thinly sliced
  • freshly ground black pepper, to taste
  1. Combine greens, herbs, radishes, and scallions in a large bowl.
  2. Preheat oven to 325°F. Place walnuts in a bowl and toss with 1 teaspoon olive oil. Add crushed fennel seeds, chili flakes, and a pinch of salt. Toss to coat and place on a parchment-lined sheet pan. Toast in the oven for about 15 minutes or until crisp, checking frequently.
  3. Whisk together vinegar, mustard, and honey. Whisk constantly while drizzling in remaining olive oil until emulsified.
  4. To serve, toss apples and walnuts into bowl with greens and herbs. Coat lightly with dressing. Season with salt and pepper to taste. Serve and enjoy!
Allergens: nuts, nightshades
Recipe by Bauman College at