Name: Winter Salad with Toasted Walnuts
Prep time: 20 min
Total time: 20 min
Ingredients: 1 medium shallot, finely diced; 1 tablespoon red-wine vinegar; 1 teaspoon Dijon mustard; 0.5 teaspoon salt; 0.25 cup walnut oil; 4 cups mixed salad greens, such as fris&#233;e, watercress, Boston, escarole and/or curly endive, torn into bite-size pieces; 1 Belgian endive, cut crosswise into thin slices; 1 small fennel bulb, trimmed and cut into 2-inch slivers; 4 ounces white mushrooms, sliced; 0.25 cup chopped walnuts, toasted

Winter Salad with Toasted Walnuts

Be the first to rate & review!

This salad was one of the favorites chosen from over 1,000 salad recipes for our 30th anniversary issue. In 2004, Deborah Madison waxed poetic about winter ingredients, particularly nuts. "In the chill air of winter, nuts move up to center stage as do their warming, substantial, golden oils—so good with winter salad greens and vegetables, such as shaved fennel, all of which are likely to end up in a salad together," she says. Madison suggested using a mix of lettuces that balance each other here—a mild, tender variety, such as Boston, with a more intense and sturdy green, such as escarole, for instance.

By Deborah Madison

Updated on September 11, 2020

Prep Time:

20 mins

Total Time:

20 mins

Servings:

Yield:

4 servings, 2 cups each

Nutrition Profile:

Dairy-Free Egg-Free Gluten-Free Healthy Immunity Heart Healthy High Fiber Low Added Sugars Low Carbohydrate Low-Calorie Vegan Vegetarian

Jump to Nutrition Facts

Ingredients

Walnut Vinaigrette

1 medium shallot, finely diced
1 tablespoon red-wine vinegar
1 teaspoon Dijon mustard
½ teaspoon salt
¼ cup walnut oil

Salad

4 cups mixed salad greens, such as frisée, watercress, Boston, escarole and/or curly endive, torn into bite-size pieces
1 Belgian endive, cut crosswise into thin slices
1 small fennel bulb, trimmed and cut into 2-inch slivers
4 ounces white mushrooms, sliced
¼ cup chopped walnuts, toasted

Directions

To prepare vinaigrette: Combine shallot, vinegar, mustard and salt in a small bowl. Let stand for 5 minutes, then whisk in oil.
To prepare salad: Combine salad greens, endive, fennel and mushrooms. Drizzle with the vinaigrette and toss to coat well. Sprinkle with walnuts and serve immediately.

Tips

Make Ahead Tip: Refrigerate the dressing (Step 1) for up to 2 days.

The oil and nuts in this salad provide a heart-healthy balance of omega-6 to omega-3 fats, a generous amount of antioxidants and a good supply of protein and fiber.

Nutrition Facts (per serving)

211	Calories
19g	Fat
10g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 2 cups
Calories 211
% Daily Value *
Total Carbohydrate 10g	4%
Dietary Fiber 5g	18%
Total Sugars 4g
Protein 4g	8%
Total Fat 19g	24%
Saturated Fat 2g	10%
Vitamin A 2130IU	43%
Vitamin C 18mg	20%
Folate 106mcg	26%
Sodium 354mg	15%
Calcium 75mg	6%
Iron 2mg	9%
Magnesium 42mg	10%
Potassium 627mg	13%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.