Cooking Green Goodness: (Holiday Salad No.3) Spinach & Baby Kale with Walnut Vinaigrette (Vegan)

Salads are among the quickest dishes to prepare. If you’re planning to host a holiday party, this nutrient-rich salad would be nothing less than a complete delight for you and your guests. Let the festivities begin!

Spinach & Baby Kale with Walnut Vinaigrette

  • Servings: 4
  • Difficulty: super easy
  • Print

Light, tasty walnut crunch.

Ingredients

For the salad:

  • 1 cups walnuts, finely chopped
  • 6 loosely packed cups, spinach
  • 4 loosely packed cups, baby kale
  • 2 ripe avocados, sliced
  • ½ cup white mushrooms, sliced (optional)

For the dressing:

  • ¼ cup extra-virgin olive oil
  • ¼ cup apple cider vinegar
  • ½ teaspoon freshly squeezed lemon juice
  • 1 teaspoon freshly ground black pepper
  • ¼ teaspoon sea salt (or to taste)

Directions

In a small skillet, toast the walnuts over low heat. Stir occasionally until golden, about 5 minutes. Transfer to a large bowl and let cool.

Add the salad ingredients to the bowl. Toss to coat with the dressing.

See more: Food You’ll Love Cooking!

Holiday Salad No.1: Kale, Orange & Cranberry Salad 

Holiday Salad No.2: Honey-Roasted Root Vegetables 

11 thoughts on “Cooking Green Goodness: (Holiday Salad No.3) Spinach & Baby Kale with Walnut Vinaigrette (Vegan)

    • Thank you Jenny. You are spot on – so many gatherings, potlucks, and food to eat this time of year. I personally appreciate having some lighter, healthful options.
      Add a bit of the toasted walnuts to the dressing. 👌
      Appreciate you stopping by. 🙂

      Like

    • Thanks you two! I never enjoyed avocado more. If you add some of the toasted walnuts to the dressing and drizzle some on the avocado, it just taste SO yum! Appreciate you stopping by as always. xx

      Like

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