Crunchy Winter Salad
A nice healthy salad is always a great side dish to any meal, or can act as a meal on it's own. This Crunchy Winter Salad could do both. Having new recipes for easy delicious salads makes eating healthy fun. The best healthy salads are ones that don't take a lot of effort to prepare but include a medley of healthy ingredients that taste amazing together. This classic winter salad recipe is one of our favourite salad recipes that includes a sage infused prosciutto crisp, candied balsamic walnuts, over arugula, figs, apples and shaved Manchego cheese. Sounds delicious doesn't it?
This easy salad recipe also features a homemade salad dressing that adds a little bit of flavour but doesn't take away from the key flavours in the salad. All of the flavours of the sweet, spicy, savoury and sour ingredients perfectly complement each other creating a salad that will be hard to forget. You may even just feel satisfied having this alone as your full meal.
This crunchy winter easy salad recipe looks as lovely as it tastes. With prosciutto crisps and toasted walnuts, this might just be the best salad you've ever had. The toasted walnuts have a flavor all of their own toasted with sugar and balsamic vinegar for just the right amount of sweetness. And the prosciutto crisp are tossed with fresh sage leaves and extra virgin olive oil for the wintery flavor that compliments the rest of the salad. Arugula, fresh thyme, figs and Spanish Manchego cheese make for an easy salad idea like nothing else. This crunchy winter salad recipe is just one of the easy salads you will find at the Grandmothers Kitchen site.
There are so many unique ingredients that bring this easy salad together; this is one to add to your family-friendly meal ideas. Although this easy salad recipe would work just as well for a fancy dinner with friends. This easy salad is sure to be a favorite, perfect for special occasions and holidays. The toasted walnuts in this easy salad recipe give this salad just the right amount of crunch. You will love these toasted walnuts so much, that you will want to use them in some of your other salad recipes. Think a spinach salad with fresh strawberries, goats cheese and these walnuts. The toasted walnuts are so easy to make. You will want to start by preheating the oven to 325 degrees F and lining a baking sheet with some parchment paper. After the ingredients for the walnuts are combined in a small saucepan, you can stir them over medium heat until the sugar dissolves. You want to make sure and set your oven timer, and bake the walnuts until they are a nice deep brown and the syrup thickens and coats the walnuts and occasionally stir, about 10 minutes. Be careful not to overcook them.
Between the toasted walnuts and the walnuts in this easy salad recipe, there are 2 1/2 cups of walnuts. When choosing the walnuts for this easy salad recipe, it is best to use organic walnuts if you can. Walnuts that are non-organic may be grown with chemical fertilizers and sprayed with chemical herbicides. The fertilizers make the walnut plants grow faster and larger so they will produce more walnuts quicker. Insecticides are sprayed onto the plants to help reduce pests and diseases. The non-organic walnuts also use chemical herbicides to help manage weeds. The chemicals and insecticides that are used to manage the non-organic walnuts are dangerous to humans. That is why organic walnuts are the better choice. It is always good to use organic nuts, and organic product to reduce the chances of consuming these chemicals. Organic walnuts are fed with natural fertilizers. Some natural fertilizers include manure and compost. Both insects and birds are used with walnut plants to help keep the pests and diseases from harming the plants. In organic gardening, crop are rotated, along with tilling and weeding or mulching to keep the plants healthy and the soil fertile. The best part about organic is that there are no chemicals used. This means you can feel good purchasing organic walnuts, they will most likely be more expensive, but it is worth the price. When you eat walnuts that are grown organically, you can enjoy them the way they were meant to be, with the best taste. **
This is a printable recipe.
12 prosciutto slices
24-36 fresh sage leaves
1-2 Tablespoons extra-virgin olive oil
Nonstick vegetable oil spray
1/2 cup granulated sugar
2 Tablespoons balsamic vinegar
1 1/2 cups walnuts
1/2 cup balsamic vinegar
1/4 cup olive oil
3 Tablespoons Champagne vinegar or white wine vinegar
1 spring of thyme
8 cups arugula
5 fresh figs quartered or dry fig sliced
50gr Spanish Manchego cheese shaved
1 1/2 cups apple, sliced
1 cup walnuts
4 large shallots, minced
1.Toss prosciutto slices and fresh sage leaves with a little extra-virgin olive oil, and then place them on a parchment-lined baking sheet. Bake at 375F until they're crisp and the edges curl, about 14 minutes.
1.Preheat oven to 325°F. Line heavy rimmed baking sheet with foil. Spray foil with nonstick spray. Combine sugar and vinegar in small saucepan. Stir over medium heat until sugar dissolves, about 3 minutes. Add nuts; toss to coat. Transfer mixture to baking sheet.
2.Bake until nuts are deep brown and syrup thickens and coats nuts, stirring occasionally, about 10 minutes. Cool completely on baking sheet. Break nuts apart.
1.Boil balsamic vinegar and thyme sprig in small saucepan over medium-high heat until syrupy and reduced to 1/4 cup, about 4 minutes. When you have reached the desired consistency, remove thyme spring
2.Whisk oil and Champagne vinegar in bowl. Season with salt and pepper.
3.Toss arugula, apples, half of cheese, walnuts, and shallots in large bowl with enough vinaigrette to coat. Season salad with salt and pepper.
4.Mound salad in center of each plate. Drizzle balsamic syrup around salads. Sprinkle remaining cheese atop salads. Add figs if they are fresh, or a wedge if they are dry couple sliced on top of the salad and finish with the prosciutto crisp
Nutrition Facts for: Fig and Prosciutto Salad From DISH Cooking Class From Grandmother's Kitchen
Ingredients: Prosciutto, fresh sage, extra-virgin olive oil, granulated sugar, balsamic vinegar, walnuts, Champagne vinegar or white wine vinegar, thyme, arugula, figs, Spanish Manchego cheese, apples, shallots.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 10 servings. * Per Serving: Calories 404, Calories from Fat 248, Total Fat 27.6g 42%, Saturated Fat 3.3g 16%, Cholesterol 10mg 3%, Sodium 149mg 6%, Potassium 458mg 13% Carbohydrates 33.6g 11%, Dietary Fiber 4.7g 19%, Sugars 21.7g, Protein 11.6g, Vitamin A 8%, Vitamin C 8%, Calcium 11%, Iron 12%
This recipe comes to use from Dish Cooking Studio in Toronto, Canada.
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