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Delicious salad with roasted walnuts and gooseberries
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Ingredients
1
bunch chopped frisee
1
large handful spinach
chopped
1
bundle collard greens
thinly chopped
1
large watermelon radish
thinly chopped
Gooseberries
halved for garnish
Basil leaves to taste
minced
1
handful broccoli sprouts
1
cup
roasted walnuts
chopped
2
cups
broccoli
chopped
1
bundle asparagus
DRESSING INGREDIENTS
2
tbsp
walnut oil
2
tbsp
olive oil
1
tbsp
elderberry vinegar
1
tsp
dijon mustard
1
tsp
honey
Salt and pepper to taste
Instructions
Preheat oven to 350 degrees F.
Toast walnuts for 8-10 minutes or until golden brown and crispy.
Place broccoli and asparagus on a pan sheet and roast until cooked through.
Chop spinach and collard greens and toss with frisee.
Thinly slice your radish, half your gooseberries and mince the basil leaves. Add all ingredients to a large serving bowl.
In a small bowl, whisk together the dressing ingredients.
Toss the salad with dressing, roasted vegetables and toasted walnuts.