Nutty Salad Recipes

 

Za'atar-Spiced Beet Dip with Goat Cheese and Hazelnuts

 

Posted On December 21st, 2014 Author Lia Rinaldo

 

Makes about 3 cups in 1 1/2 hours.

6 medium beets (1 1/2 pounds), trimmed
2 small garlic cloves, minced
1 small red chile, seeded and minced
1 cup plain Greek yogurt
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons pure date syrup (you can sub in maple syrup)
1 tablespoon za’atar- this spice can be found all over- I grabbed some locally from the Mid East Food Centre
Salt
1/4 cup roasted skinned hazelnuts, chopped- I crushed up some Maple Espresso Hazelnuts that were sent to me from Jewels Under the Kilt in Fergus, Ontario.
2 tablespoons goat cheese, crumbled
2 scallions, thinly sliced
Warm bread, for serving- I used pita chips

 

1. Preheat the oven to 350°. Put the beets in a small roasting pan and add 1/4 cup of water. Cover with foil and bake for about 1 hour, until tender. Let cool slightly.

 

2. Peel the beets, cut into wedges and transfer to a food processor. Add the garlic, chile and yogurt and pulse until blended. Add the olive oil, maple syrup and za’atar and puree. Season with salt. Scrape into a wide, shallow bowl. Scatter the hazelnuts, goat cheese and scallions on top and serve with bread.

Apple Cinnamon Walnut Waldorf Salad

   3 apples peeled, cored and chopped

                       1 bag of chopped maple cinnamon walnuts

                       1 cup of grapes halved

                       2 stalks  of chopped celery

                       2 green onions chopped

                       2 tbsp. mayo

                       2 Tbsps. Plain Yogurt (Greek is best)

                       3 Tbsps apple juice

 

Mix ingredients together, place on a bed of greens and sprinkle with some chopped Maple Cinnamon Walnuts

Jicama, Apple & Carrot Slaw with Walnuts

                       

  • 5 ounce piece of jicama, peeled (about half a small jicama)

  • 1 carrot, large, peeled

  • 1 Granny Smith apple, peeled, cored

  • 1 head radicchio, small

  • 4 scallions (green onions), very thinly sliced

  • 1/2 cup California walnuts, finely chopped, toasted

  • 1 tablespoon tarragon, fresh, chopped, or 1/2 teaspoon dried tarragon

  • 1/4 cup canola oil

  • 3 tablespoons walnut oil

  • 3 tablespoons champagne vinegar

  • 1/2 teaspoon salt

  • 1/2 cup pecorino Romano cheese, shaved or grated, for garnish

 

 DIRECTIONS

  • Using a mandoline, carefullt cut the jicama, carrot and apple into matchstick-sized julienne.

  • Alternately, grate them on the coarse grating disk of a food processor. Toss together in a large bowl.

  • Cut the radicchio in half, remove and discard the core, and using the mandoline or the thin slicing disk of a food processor, cut it into thin shreds or slices.

  • Add it to the bowl, along with the scallions, walnuts and tarragon, and toss to combine.

  • Combine the canola oil, walnut oil, vinegar and salt in a tightly capped jar and shake vigorously to blend, or whisk them together in a small bowl.

  • Pour over the prepared ingredients and toss to coat them evenly with the dressing.

  • Refrigerate the slaw if you are not serving it immediately; it is best eaten within a few hours.

  • Serve as an appetizer, or as an accompaniment to grilled meat or fish. Garnish each serving with gratings or shavings of cheese.

 

Courtesy of www.Walnuts.org