Healthy Walnut Recipes

This simple snack with protein and healthy fat will get you through the afternoon slump.

Roasted plums and creamy custard combine in this stunning plum tart recipe. A walnut crust adds nutty flavor to complete this seasonal dessert.

These easy muffins are full of antioxidant-packed raspberries and strawberries. Walnuts provide a welcome crunch and are a great source of monounsaturated fat, which research shows lowers LDL (bad) cholesterol.

These quick and easy walnut tacos turn to nuts as a protein-rich substitute for ground beef.

Homemade raspberry dressing? You bet. Prep it a day ahead and this easy salmon salad will come together in no time.

A savory blend of walnuts and mushrooms stands in for meat in these tasty vegan Tex-Mex tacos. Creamy avocado sauce and crunchy cabbage provide just the right combination of flavors and textures. These tacos get a nice kick from chili powder, but feel free to reduce the amount if you prefer a less spicy taco. Add a side of beans to round out the meal. The filling and avocado cream would also be great in a rice bowl, on nachos or in a burrito.

Circassian cooking is from the North Caucasus, which was at different times part of the Ottoman and Persian empires. This chicken stew recipe is made with a creamy walnut sauce and was originally served as a main dish, but became a mezze somewhere along the way. Serve at room temp along with some bread for dipping.

Basil is the backbone of this vibrant no-cook basil-walnut pesto sauce. Toss in some leftover roast chicken or pork with these zucchini noodles for a heartier meal.

Diced sweet potato, bell peppers and apples make a vegan stuffing inspired by the flavors of sausage. To add that savory flavor, we use poultry seasoning (don't worry, there's no actual poultry in it!). Piled into portobello mushroom caps, it creates a beautiful and filling plant-based main dish--perfect for the holidays.

Tender-crisp green beans tossed with creamy blue cheese and topped with toasted walnuts pair well with grilled steak or chicken.

Sticking to its food-waste mission, L.A. Kitchen created this dessert to work with almost any fruit you have on hand. We've done it here with pears and apples, but you can use berries or even tropical fruits instead. The addition of dried fruit adds a concentrated hit of flavor you won't get from fresh alone.

A handful of walnuts and a potassium-rich banana go a long way as a snack. It's the perfect mix of carbohydrates and heart-healthy fats to keep you energized.

Zucchini bread gets an added burst of flavor with shredded orange peel, toasted walnuts, and chocolate chips. The recipe makes 2 loaves, so it makes a sweet little gift.

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.

Wheat berries have amazing texture—they practically pop in your mouth like caviar—and each 1/2-cup serving of cooked wheat berries has more than 4 grams of fiber. Since they take up to an hour to get tender, make them in a large batch and freeze whatever you don't use right away in individual servings. (You can do the same thing with any whole grain!) That way, you can easily stir them into soup, season them with citrus and herbs for a pilaf or make them the base of a satisfying grain salad.

This vegan coffee cake with cinnamon streusel is subtly sweet, with a nutty streusel spiked with just enough spice and walnuts. Whip up this dairy- and egg-free cake for your next brunch to satisfy vegans and non-vegans alike!

These hearty veggie burgers have a touch of grated red beet as a nod to beef. Pile on your favorite toppings or skip the bun and serve with a big salad.

The rich, nutty flavor of brown butter complements the delicate, briny crab in this recipe from The Dabney.

This broiled broccolini recipe is the answer when you're looking for a quick vegetable side dish. Broccolini is a bit sweeter and more tender than broccoli, and tastes delicious when broiled quickly and topped with chopped walnuts.

This creamy vegan mushroom soup is thickened with walnuts, which give the soup a creamy texture--no cream required! Add sautéed mushrooms and walnuts on top for garnish and a little crunch, and a scattering of fresh chives for even more flavor.

These cute mini pizzas are topped with asparagus, walnuts, mint, orange and smoked mozzarella cheese for what may sound like a crazy combination of pizza toppings, but try it for yourself. The mix puts a downright delicious spin on pizza night.

This protein-packed healthy breakfast recipe gets a touch of sweetness from apple and crunch from walnuts. Feel free to pick your favorite fruit (try berries or pears) and nuts (maybe almonds or pistachios) to personalize your healthy oatmeal.

Look to these meringue cookies if you want a new, simple, no-fuss holiday cookie recipe. They're ready to eat after drying in the oven for an hour, but you can leave them in there longer–even overnight.

Baklava is a delicious, flaky dessert that is well worth the time to make. This recipe makes a big batch, but the two-bite pieces freeze like a dream.