Winter Salad with Maple Dijon Dressing

This simple Winter Salad with Maple Dijon Dressing has been a go to for me this season (& for many season’s if I’m being honest). It’s simple enough to whip up for a quick lunch or easy dinner, but tasty enough I even whipped it up as my Christmas contribution. The reason I love it so much - the dressing! This maple dijon dressing is just it. Perfect consistency, perfect balance of sweet + tangy, and (my personal favorite salad dressing trick) no oil. A no oil dressing just makes me feel like I’m doing something right, and taking the time to whip up a homemade dressing that’s also on the lighter side.

It really is a super tasty mix of so many of my favorite things. Fresh + peppery arugula, avocado, candied walnuts (the ones we make have a little heat + are so easy to make), and blue cheese. My tip for the blue cheese - spring for the good stuff!

 
 

As for the fruit component - my FAVORITE fruit to add in is persimmon. It’s so good and such a great way to incorporate this fruit outside of a cheeseboard. That’s what we used on Christmas + it was heaven. But persimmon season is over already, so pears + apples it is. Berries also work for a Summer iteration!

Honestly such a yummy + tasty mix of ingredients, and it’s a salad that’s easy to make look quite appetizing.

 
 

For the dressing

  • 1/4 c. Dijon

  • 2 tbsp maple dressing

  • 1 1/2 tsp balsamic vinegar

  • 1 tsp orange zest + 1 tbsp fresh orange juice

For the candied walnuts

  • 1 c. raw walnurs

  • 1/3 c. maple syrup

  • sea salt

  • 1/2 tsp pinch of cayenne pepper

For the salad

  • Arugula

  • Salt + pepper

  • 1 honeycrisp apple, sliced or cubed (persimmon or pear also work great)

  • 1 avocado, sliced

  • Blue cheese, cut into slices + crumbled

  • Sesame seasoning blend (like everything seasoning blend)

Make the dressing - add ingredients to a mason jar + shake to combine. Set aside in the fridge.

Next make the walnuts. Preheat the oven to 375. Mix together all ingredients for the nuts + toss to coat. Spread the walnuts on a baking sheet lined with parchment + bake for 15-20 minutes; Let the nuts cool on the hot pan. When cooled, break into pieces to sprinkle over the salad.

The last step is top assemble the salad. Toss the arugula with a couple tablespoons of the dressing and small pinch of salt + pepper. Lay the apple slices + avocado slices on top. Sprinkle the cheese + walnuts on top. Drizzle with a little bit more dressing. Finish with some everything seasoning blend. So good!

Lesley ZehnerComment