I’m really trying, you guys. I know you want vegetables. Maybe even need them, at this point in the winter, when the idea of eating another bowl of soup is enough to make you want to head for the tropics. I feel you.
Which is why I think this salad is so perfect. First, vegetables. Second, they’re not delicate spring veggies that won’t fill you up. No, this is a combination of sturdy baby greens, red lettuce and beets, the root vegetable to end all root vegetables.
With the additions of fennel, which adds an unexpected warmth, apple, walnuts and blue cheese, this is a salad that eats like a meal. It will fill you up with fiber and good fats and so many antioxidants you won’t even know what to do with yourself.
Oh, and did I mention there’s horseradish cream? I know it sounds a little weird, but trust me, it’s delicious. Use a good quality mayo (I used Sir Kensington’s and no, despite their really widespread blogger ad campaign, they didn’t pay me to write that) and, if the sauce seems a little thick, add just a touch of white vinegar.
(Lastly, I forgot the walnuts in that photo. I’m sorry. It was taken on a fast lunch break from work and the walnuts flew out of my mind. Pretend they’re there. Thanks.)
- 1/4 cup walnuts
- 2 tsp honey
- 1 beet, spiraled with a spiralizer or a regular vegetable peeler
- 2 cups greens (including arugula, spinach and lettuce)
- 1/4 cup diced apple
- 1/4 cup thinly sliced fennel
- 2 Tbsp blue cheese
- 1 Tbsp horseradish
- 1 Tbsp good mayo
- First, take your walnuts and honey and toss them in a small bowl until the walnuts are fully coated. Toast in a toaster oven on the “medium” setting or in a 350 degree oven until lightly toasted. Remove and let cool.
- Layer greens, fennel, beets, apple, and blue cheese on a plate. In a small bowl, whisk together horseradish and mayo. Spoon onto salad. Top with candied walnuts. Yeah, buddy.