Apple Walnut Rye Salad
Crispy, snappy apples like a Pink Lady are great for salads including this apple walnut rye salad with shaved white cheddar, lemon, scallions and mixed greens.
Servings: 4
Ingredients
- 4 slices rye bread torn into small pieces
- 3 tablespoons olive oil
- 1/2 teaspoon kosher salt plus more to taste
- 1/2 teaspoon black pepper plus more to taste
- 1/2 cup walnut halves and pieces
- 2 Pink Lady apples cored and thinly sliced
- 5 ounces baby spinach & arugula
- 1 ounce shaved white cheddar
- 3 scallions thinly sliced
- 1 tablespoon parsley roughly chopped
- 1 tablespoon minced chives
- Juice of 1 lemon
Instructions
- Preheat the oven to 350 degrees F.
- Place the rye bread on a sheet pan and toss with 1 tablespoon olive, salt and pepper. Bake until light brown and toasted, about 12-15 minutes. In the last 6-8 minutes of cooking, add the walnuts to the sheet pan, baking until golden. Let cool.
- In a large bowl, combine the toasted rye bread, walnuts, apples, spinach & arugula, cheddar, scallions, parsley and chives. Toss in the lemon juice and remaining olive oil. Season with salt and pepper to taste.
Notes
Adapted from Bon Appetit September 2013
Nutrition
Calories: 364kcal | Carbohydrates: 34g | Protein: 8g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 10g | Cholesterol: 7mg | Sodium: 562mg | Potassium: 473mg | Fiber: 7g | Sugar: 12g | Vitamin A: 3659IU | Vitamin C: 25mg | Calcium: 142mg | Iron: 3mg