Quick Hit: Asian Walnut Salad

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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

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 2 – 4
  • Difficulty: easy


  • 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


  1. Pre-heat oven to 375 degrees.

  2. 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.

  3. 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.

  4. Spread walnuts on a sheet pan and roast for 5 minutes in pre-heated oven, stirring frequently. Remove from oven; cool.

  5. Combine remaining ingredients in a large bowl. Add walnuts and toss with dressing.

  6. Serves 4 as a side; 2 as an entrée.

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