Earth Bowl Salads with Smokey Candied Walnuts and Basil Vinaigrette

Ben and I enjoyed ourselves immensely this past 4th of July weekend!  Like, iiiimmensely which means I’m soooo ready to get back on track with the help of Earth Bowl Salads with Smokey Candied Walnuts and Basil Vinaigrette.

This salad is a masterpiece. Mixed greens are topped with Smokey Candied Walnuts, creamy white cheddar cheese, cherry tomatoes, and spicy roasted broccoli and sweet corn. Then it’s drizzled with an easy homemade basil vinaigrette. Tastes ultra decadent but eating healthy has never been this big of a treat.

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 this spring. While sweetgreen’s version includes spicy broccoli and corn, white cheddar cheese, and tomatoes, I decided to add in crispy, Smokey Candied Walnuts for a boost of protein and burst of flavor using Fisher Nuts, whom I’ve been developing recipes for this year. It was a fabulous addition. So fabulous that Ben asked for more when he was done.

MORE. SALAD! Total win!

This salad was substantial enough for us for dinner, on account of the cheese and walnuts, but feel free to add grilled chicken or shrimp on top. Anything more would just enhance the yummy flavor. Dig in, people!

RELATED

Tropical Fruit Salad with Chili-Lime Dressing

Start by making the Smokey Candied Walnuts, which is just a fancy name for 3/4 cup Fisher Walnut Halves and Pieces tossed with 1 Tablespoon honey, 1/2 Tablespoon extra virgin olive oil, 1/2 teaspoon smoked paprika (CAN’T STOP WON’T STOP) and 1/2 teaspoon salt.

The sweetness from the honey and smokiness from the smoked paprika is an absolutely killer combo!

Spread the walnuts out on a silpat or parchment paper-lined baking sheet then bake for 4-5 minutes at 350 degrees or until they’re golden brown. Give ’em a good stir then let ’em cool. Don’t worry, they’ll crisp as they cool.

Next turn the oven up to 400 degrees then toss fresh sweet corn kernels cut from 2 ears of corn (about 1-1/2 cups) 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 awesome!

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. Easy.

And like I said, totally garden fresh. Herb hill is outta control!

This vinaigrette was not only delectable when drizzled over this salad but it’d make a really good marinade for chicken or shrimp, too. The color is so vibrant.

Finally, divide mixed greens between bowls then top with the Smokey Candied Walnuts and roasted spicy broccoli and sweet corn. Add cubes of white cheddar cheese, fresh cherry or grape tomatoes, and you’re set!

This salad is all about the toppings. Crunchy, creamy, sweet, smokey, fresh and totally feel good food!