Earth Bowl Salads with Smokey Candied Walnuts and Basil Vinaigrette combines spicy, sweet, and smokey in one sensational salad!
Earth Bowl Salads with Smokey Candied Walnuts and Basil Vinaigrette is a masterpiece in a bowl, and based on SweetGreen’s salad of the same name!
Mixed greens are topped with Smokey Candied Walnuts, creamy white cheddar cheese, cherry tomatoes, and spicy roasted broccoli and sweet corn, all drizzled with an easy homemade basil vinaigrette.
This bowl meal tastes ultra decadent but is packed with good for you ingredients!
I’ve been wanting to share this summery salad recipe for months after spying it on the sweetgreen menu in DC when we visited earlier in the year. While sweetgreen’s version includes spicy broccoli and corn, white cheddar cheese, and tomatoes, I decided to add crispy, Smokey Candied Walnuts for a boost of protein and burst of flavor.
It’s a fabulous addition!
This salad is substantial enough for dinner, on account of the cheese and walnuts, but feel free to add grilled chicken or shrimp on top. Anything more will just enhance the yummy flavor. Dig in!
Start by making the Smokey Candied Walnuts.
In a mixing bowl, add 3/4 cup walnut halves and pieces, 1 Tablespoon honey, 1/2 Tablespoon extra virgin olive oil, 1/2 teaspoon smoked paprika, and 1/2 teaspoon salt.
The sweetness from the honey and smokiness from the smoked paprika is an absolutely killer combo!
Stir to coat the walnuts then spread them out on a silpat or parchment paper-lined baking sheet and bake for 4-5 minutes at 350 degrees or until they’re golden brown.
Give them a good stir then let them cool — they’ll crisp as they cool.
Next turn the oven up to 400 degrees then toss fresh sweet corn kernels and 4 cups broccoli florets with extra virgin olive oil, salt, and red chili pepper flakes. Pop into the oven to roast for 10-12 minute or until golden brown.
When I first saw the term “spicy roasted broccoli” on the sweetgreen menu I was turned off a bit, but the tiny bite of heat is actually so delicious!
While the veggies are roasting, whip up a garden-fresh basil vinaigrette.
In a food processor or blender add 1/2 cup fresh basil leaves, 3 Tablespoons fresh lemon juice, 1 Tablespoon honey, salt, and pepper then process while drizzling in 1/2 cup extra virgin olive oil.
And like I said, totally garden fresh. Herb hill is outta control!
This vinaigrette is not only delectable when drizzled over this salad but it makes from a great chicken and shrimp marinade, too. The color is so gorgeous!
Finally, divide mixed greens between bowls then top with the Smokey Candied Walnuts, and spicy roasted vegetables. Add cubes of white cheddar cheese, fresh cherry or grape tomatoes, and you’re set!
Equipment
Ingredients
- 4 cups broccoli florets
- 2 ears sweet corn, kernels removed, or 1-1/2 cups frozen-than-thawed sweet corn kernels
- extra virgin olive oil
- red chili pepper flakes
- salt
- 1 pint cherry or grape tomatoes, halved
- 6 oz white cheddar cheese, cubed
- 10 oz mixed greens
For the Smokey Candied Walnuts:
- 1 Tablespoon honey
- 1/2 Tablespoon extra virgin olive oil
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 3/4 cup walnut halves and pieces
For the Basil Vinaigrette:
- 1/2 cup lightly packed fresh basil
- 3 Tablespoons fresh lemon juice
- 1 Tablespoon honey
- salt and pepper
- 1/2 cup extra virgin olive oil
Directions
For the Smokey Candied Walnuts:
- Preheat oven to 350 degrees then line a baking sheet with a silpat or parchment paper and set aside. Add all ingredients except walnuts to a small bowl then stir to combine. Add walnuts then stir to coat. Spread walnuts out on prepared baking sheet then bake for 4-5 minutes or until golden brown. Remove from oven then stir and let cool — walnuts will crisp as they cool.
For the Vegetables:
- Turn oven up to 400 degrees then spray 2 baking sheets with nonstick spray and set aside. Add broccoli to one baking sheet and corn to the other then drizzle with extra virgin olive oil, red chili pepper flakes, and salt, then toss with hands to coat. Roast for 10-12 minutes or until golden brown. Set aside to cool slightly.
For the Basil Vinaigrette:
- Add all ingredients except extra virgin olive oil to a food processor or blender then pulse to roughly chop the basil. Turn processor on then slowly stream in olive oil.
- Divide lettuce between bowls then top with roasted broccoli and sweet corn, smokey candied walnuts, white cheddar cheese, tomatoes, and basil dressing.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Just saved this to my yumprint account! Will definitely be trying this recipe!
–soulalien.blogspot.com
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Yay for thigh birthmarks! Mine looks like someone slapped me just below my butt, but (no pun intended) I completely forget it’s even there most of the time as I don’t tend to check my rear view too much!
My picky boyfriend and I both consistently love all your recipes – if it’s IGE he’ll trust it’s good, which is a great help while we’re travelling the globe and I’m trying to come up with new quick, healthy recipes we can make on the road. Thank you.
You look absolutely adorable on that patio!
Hi Kristin! I just wanted to thank you for making your giveaways so easy to enter! It’s so nice to just click once and be entered instead of having 43000 options for enter. So, thank you and happy belated birthday!
Such a cute patio set! My hubby and I are going on our honeymoon in a couple of weeks (we got married last August), and we are going to Sorrento, Rome, and Venice. Our itinerary was totally inspired by your travels, and all of your awesome pics! Can’t wait. Please let us know if you had any favorite spots in Rome we should check out- from one foodie to another:) Love your blog!
Happy belated birthday, Kristin!! You’re so young!
I’m so jealous of your herb garden! Heaven. And your patio set is darling…great gift!! Did you hurt the back of your leg?
Thank you so much, Tracy! It’s a birthmark. :)
Happy belated birthday!
Can we just take a moment to talk about the size of the silverware at Malo?!? It’s ginormous! I loved the food, but felt a bit ridiculous with that massive fork in my hand :)
Thanks for the delicious salad recipe! I will give it a try!
Hahaha! I got tacos so I didn’t even notice. I will have to pay attention next time. ;)
Malo has gluten-free options?!!! That just made my week!!
They do – just ask for the gluten-free menu. The owner, George Formaro, is gluten intolerant (doesn’t have CD, but does have an intolerance,) so he has a great GF menu at each of his restaurants!
What is in the pasta salad they y’all had with your birthday meal? It looks so yummy!
It was so good! Just baby spinach, pasta, artichoke hearts, tomatoes, black olives, and Italian dressing.
Your can’t-stop-won’t-stop comment about the smoked paprika is ON. POINT. I am so with you on that one. I made a Lauren’s Latest Easy Tortilla Soup recipe a couple months ago and my fiance and I became obsessed with smoked paprika after that. I find excuses to use it in everything, so I am glad you are finding more for me! :D Loved seeing the photos of your weekend. Happy belated birthday!
Oh my gosh, seriously – soooo good. I’ve been buying regular hummus and dousing it in smoked paprika. It’s my new favorite snack ever!
Yum, this looks like a wonderful salad. I definitely need it too!
An adorable family …..I’m going to give this salad a try!!