I normally don’t like fruit in my salad, but for some reason the sweetened, dried cranberries combined with the goat cheese really works in this recipe. This salad is great as a side with a spicy Thai noodle dish or as a meal topped with some grilled chicken!
Quick Hit: Asian Walnut Salad
- 1 tablespoon sesame seeds
- 1 ½ tablespoons apple cider vinegar
- 1 ½ tablespoons low sodium soy sauce
- 1 clove of garlic, chopped
- 2 teaspoons of ginger, chopped
- ¼ teaspoon salt
- 1 tablespoon orange juice
- 1 ½ teaspoons sesame oil
- 1/3 cup vegetable oil
- 6 cups baby spinach
- ¼ cup dried, sweetened cranberries
- 1 cup mushrooms, sliced
- ½ cup crumbled goat cheese
- ¾ cup walnuts
Pre-heat oven to 375 degrees.
Heat a medium frying pan over moderate heat. Add the sesame seeds and cook, stirring frequently, until browned, 2 to 3 minutes. Remove the seeds from the pan immediately.
In a blender, combine the vinegar, soy sauce, garlic, ginger, salt, orange juice, sesame oil, vegetable oil and sesame seeds. Puree until smooth. Set aside.
Spread walnuts on a sheet pan and roast for 5 minutes in pre-heated oven, stirring frequently. Remove from oven; cool.
Combine remaining ingredients in a large bowl. Add walnuts and toss with dressing.
Serves 4 as a side; 2 as an entrée.