Best 6 Mixed Greens With Walnut And Roasted Onion Dressing Recipes

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**Mixed Greens with Walnut and Roasted Onion Dressing: A Symphony of Flavors**

Indulge in a culinary delight with our Mixed Greens with Walnut and Roasted Onion Dressing, a vibrant and flavorful salad that tantalizes the taste buds. This dish offers a symphony of textures and flavors, combining the crispness of mixed greens, the crunch of walnuts, the tangy sweetness of roasted onions, and a luscious dressing that brings it all together. With its vibrant colors and irresistible taste, this salad is a feast for the eyes and the palate, perfect for a light lunch, a refreshing side dish, or as part of a wholesome meal. Discover the culinary magic of this delectable salad and embark on a journey of flavors that will leave you craving for more.

**Recipes Featured in the Article:**

1. **Mixed Greens with Walnut and Roasted Onion Dressing:**
- A step-by-step guide to creating the perfect mixed greens salad, featuring a delectable dressing made with roasted onions, walnuts, and a tangy vinaigrette.

2. **Roasted Onion Dressing:**
- Learn the art of roasting onions to perfection and transform them into a flavorful dressing that elevates any salad or dish.

3. **Candied Walnuts:**
- Discover the secret to making candied walnuts, a crunchy and sweet addition to salads, desserts, and charcuterie boards.

4. **Homemade Croutons:**
- Elevate your salads with homemade croutons, adding a delightful crunch and savory flavor to every bite.

5. **Simple Vinaigrette Dressing:**
- Master the art of making a classic vinaigrette dressing, a versatile condiment that complements a wide range of salads and dishes.

Here are our top 6 tried and tested recipes!

MIXED GREENS SALAD WITH STRAWBERRIES AND CANDIED WALNUTS



Mixed Greens Salad with Strawberries and Candied Walnuts image

Provided by Food Network

Categories     side-dish

Time 35m

Yield 12 servings

Number Of Ingredients 17

1 tablespoon unsalted butter
1 cup walnuts
1/4 cup granulated sugar
Pinch ground cinnamon
Pinch kosher salt
2 tablespoons sugar
2 tablespoons blush wine vinegar
2 tablespoons hot water
2 teaspoons mixed berry jam
1/4 teaspoon garlic powder
1/4 cup extra virgin olive oil
Pinch kosher salt
10 ounces mixed greens
1 cup sliced strawberries
1 cup candied walnuts (or pecans)
1/2 cup feta cheese
Blush wine vinaigrette, homemade (recipe follows) or store bought

Steps:

  • To make the candied walnuts: In a large skillet, melt the butter over medium heat. Add the walnuts, sugar, cinnamon, and salt and cook, stirring constantly, until the sugar melts and caramelizes, about 2 minutes. Transfer to a silicone mat-lined baking sheet and let cool completely, 20 minutes.
  • To make the vinaigrette: In a jar with a lid, add the sugar, vinegar, hot water, mixed berry jam, and garlic powder. Add the oil and salt. Cover and shake vigorously to combine.
  • To make the salad: In a large bowl, toss together the mixed greens and 1/2 cup of the strawberries. Add the vinaigrette to taste and toss until the greens are coated. Top with the remaining strawberries and sprinkle the feta cheese and candied walnuts on top.

MIXED GREENS WITH WALNUTS AND ROASTED ONION DRESSING



Mixed Greens with Walnuts and Roasted Onion Dressing image

Categories     Salad     Leafy Green     Onion     Appetizer     Side     Super Bowl     Low Cal     Lunch     Winter     Healthy     Bon Appétit     Dairy Free     Peanut Free     Soy Free     Kosher

Yield Serves 10

Number Of Ingredients 8

2 large onions (about 1 3/4 pounds), peeled, cut into 8 wedges
1 cup plus 2 tablespoons walnut oil or olive oil
1 tablespoon sugar
1/2 cup canned chicken broth
6 tablespoons Sherry wine vinegar
14 cups mixed greens (such as curly endive, romaine, Belgian endive and radicchio), torn into bite-size pieces
1 cup chopped toasted walnuts (about 4 ounces)
1/2 small red onion, halved, thinly sliced

Steps:

  • Preheat oven to 400°F. Place 2 onions cut side down on baking sheet. Pour 2 tablespoons oil over. Sprinkle with sugar. Bake onions 30 minutes; turn onions over and bake until brown and caramelized, about 30 minutes longer. Cool. Transfer onions to processor. Add remaining 1 cup oil, broth and vinegar and puree (mixture will be thick). Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Combine greens, 1/2 cup walnuts and half of red onion in large bowl. Add enough dressing to coat greens; toss well. Sprinkle remaining walnuts and red onion over and serve.

ROASTED BEETS WITH WALNUT GORGONZOLA DRESSING



Roasted Beets with Walnut Gorgonzola Dressing image

Provided by Todd English

Categories     Salad     Cheese     Nut     Vegetable     Appetizer     Roast     Vegetarian     Wheat/Gluten-Free     Basil     Walnut     Arugula     Beet     Fall     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 to 6

Number Of Ingredients 14

1 1/2 to 1 3/4 pounds beets, trimmed and halved
2 tablespoons olive oil
1/2 teaspoon coarse salt
1/4 teaspoon black pepper
1 bunch arugula, well washed and torn apart
For the Walnut Gorgonzola Dressing:
2 tablespoons extra-virgin olive oil
1/4 cup chopped walnuts
1/4 red onion, thinly sliced
2 tablespoons chopped fresh basil leaves
1 tablespoon balsamic vinegar
1/4 teaspoon coarse salt
3 ounces Gorgonzola cheese
1/4 cup light or heavy cream

Steps:

  • Preheat the oven to 425 degrees.
  • To roast the beets: Place the beets, 1 tablespoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon pepper in a roasting pan and cook until the beets are tender, about 40 minutes. When they are cool enough to handle, remove the skins and slice the beets.
  • Place the beets in a medium-sized mixing bowl and toss with the remaining 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
  • To make the Walnut Gorgonzola Dressing: Place a large skillet over medium-high heat and, when it is hot, add the extra-virgin olive oil. Add the walnuts and cook until they are browned, about 2 to 3 minutes. Transfer to a small mixing bowl and when the walnuts have cooled to room temperature, add the onion, basil, vinegar and salt.
  • Place the Gorgonzola cheese and cream in a blender or food processor fitted with a steel blade and process until smooth. Transfer to the bowl with the walnuts and mix to combine.
  • Divide the arugula between 4 to 6 plates and top with equal amounts of beets. Serve immediately with a large dollop of Walnut Gorgonzola Dressing.

SALAD DRESSING WITH WALNUTS



Salad Dressing with Walnuts image

A wonderful dressing for fall. I add walnut oil to the dressing and sprinkle a handful of ground walnuts on top of the salad.

Provided by Ursel

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes

Time 5m

Yield 4

Number Of Ingredients 6

4 tablespoons white balsamic vinegar
4 tablespoons walnut oil
2 teaspoons white sugar
1 teaspoon salt
4 tablespoons heavy cream
3 tablespoons coarsely ground walnuts

Steps:

  • Combine white balsamic vinegar, walnut oil, sugar, and salt in a cup and mix well. Stir in cream and mix well. Add to a salad of your choice and sprinkle with ground walnuts.

Nutrition Facts : Calories 225.7 calories, Carbohydrate 5.6 g, Cholesterol 20.4 mg, Fat 22.8 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 5 g, Sodium 591 mg, Sugar 4.5 g

ORANGE, WALNUT, GORGONZOLA AND MIXED GREENS SALAD WITH FRESH CITRUS VINAIGRETTE



Orange, Walnut, Gorgonzola and Mixed Greens Salad with Fresh Citrus Vinaigrette image

A tasty summery salad made with fresh oranges, red onions, glazed walnuts, and Gorgonzola cheese, then topped with a homemade citrus vinaigrette! Easy and delicious!

Provided by FAITHFUL96

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 20m

Yield 6

Number Of Ingredients 13

¾ cup walnut halves
10 ounces mixed salad greens with arugula
2 large navel oranges, peeled and sectioned
½ cup sliced red onion
¼ cup olive oil
¼ cup vegetable oil
⅔ cup orange juice
¼ cup white sugar
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
¼ teaspoon dried oregano
¼ teaspoon ground black pepper
¼ cup crumbled Gorgonzola cheese

Steps:

  • Place the walnuts in a skillet over medium heat. Cook 5 minutes, stirring constantly, until lightly browned.
  • In a large bowl, toss the toasted walnuts, salad greens, oranges, and red onion.
  • In a large jar with a lid, mix the olive oil, vegetable oil, orange juice, sugar, vinegar, mustard, oregano, and pepper. Seal jar, and shake to mix.
  • Divide the salad greens mixture into individual servings. To serve, sprinkle with Gorgonzola cheese, and drizzle with the dressing mixture.

Nutrition Facts : Calories 368.4 calories, Carbohydrate 22.9 g, Cholesterol 7.5 mg, Fat 30.1 g, Fiber 3 g, Protein 5.2 g, SaturatedFat 4.9 g, Sodium 127.8 mg, Sugar 16.7 g

MIXED GREENS SALAD WITH ORANGE VINAIGRETTE



Mixed Greens Salad with Orange Vinaigrette image

This is the kind of salad that doesn't require much work but looks super-pretty on the table. It's great for everything from brunch to an easy dinner party. You start off with a simple base of mixed greens (pick your fave!), then toss in handfuls of fresh blueberries, mandarin segments (or any kind of sweet citrus) and crunchy spiced nuts (again, any kind you like). The dressing is an easy vinaigrette that gets a special touch from orange juice. You'll have extra dressing you can refrigerate for another day.

Provided by Alejandra Ramos

Categories     side-dish

Time 10m

Yield 2 to 3 servings

Number Of Ingredients 11

1/2 cup orange juice
2 tablespoons red wine or apple cider vinegar
3/4 cup extra-virgin olive oil
2 teaspoons honey
1 clove garlic, peeled
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
5 ounces mixed prewashed greens
1/2 cup fresh blueberries
1/2 cup peeled citrus segments (mandarins, oranges, grapefruit, etc.)
6 tablespoons spiced or candied nuts, such as almonds or pecans

Steps:

  • Make the dressing by blending the orange juice, vinegar, oil, honey, garlic, salt and pepper in a blender until very smooth. Place the greens, blueberries and citrus segments in a large salad bowl. Add dressing to taste and toss until evenly coated. (You will have extra dressing.) Garnish with the nuts and serve immediately.

Tips:

  • Choose fresh, tender greens: A mix of lettuces, arugula, spinach, and herbs like mint or cilantro works well.
  • Roast the onions in advance: This can be done up to a week ahead of time. Simply slice the onions, toss them with olive oil, salt, and pepper, and roast at 400°F for about 30 minutes, or until caramelized.
  • Make the dressing ahead of time: The dressing can be made up to 3 days in advance. Simply whisk together the olive oil, vinegar, mustard, honey, salt, and pepper.
  • Toast the walnuts: Toasting the walnuts brings out their flavor and makes them more crunchy. Simply spread them on a baking sheet and toast them at 350°F for about 10 minutes, or until fragrant.
  • Assemble the salad just before serving: This will prevent the greens from wilting. Simply toss the greens, roasted onions, walnuts, and dressing together.

Conclusion:

This mixed greens salad with walnut and roasted onion dressing is a delicious and healthy side dish that is perfect for any occasion. The roasted onions add a sweet and caramelized flavor to the salad, while the walnuts add a crunchy texture. The dressing is light and tangy, and it perfectly complements the greens. This salad is sure to be a hit at your next potluck or dinner party.

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