We can make a nice lunch or light supper from this Grape and Walnut Salad with Balsamic Truffle Vinaigrette. And it seems like such a nice, luxurious treat to splash in that little bit of truffle oil which I keep in my frig at all times. It only takes a tiny bit to give a big taste. So go ahead. Splurge.
Hubby and I try to work in lots of salads into our meals. Not only does it help with our weight control, it’s just plain healthy. As long as you don’t load them down with unhealthy ingredients, that is. Piling on tons of heavy dressings, cheeses, eggs and such will soon make for a very calorie-laden salad. Which, as you know, is not a good thing after all. You can tell yourself that it’s okay since it is a salad, but truthfully it is not.
But you know that.
So go ahead and do yourself a big favor. Add this full-of-flavor salad to your meal plan. You’ll be glad you did. Trust me:)
- 1/2 cup grapeseed oil
- 1/4 cup white balsamic vinegar
- 3 Tablespoons honey
- 1/4 teaspoons freshly cracked black pepper
- 2 Tablespoons truffle oil*
- Salt and pepper to taste
- 16 ounces spring greens or a mixture of baby kale, spinach or arugula
- 1 1/2 cups mixed seedless grapes, halved
- 3 ounces candied walnuts or pecans
- 3 ounces soft goat cheese (gorgonzola, bleu cheese), optional**
- Chill four salads plates.
- Whisk together grapeseed oil, white balsamic vinegar, honey, black pepper and truffle oil until thoroughly mixed; season to taste.
- Combine the salad greens, grape halves, and candied walnuts or pecans; toss well.
- Evenly divide among four chilled salad plates and top with dollops of the soft goat cheese.
- Grated white cheddar, camembert, or other similar cheeses also work well.
- Glazed pecans: see accompanying recipe.
- *You can substitute walnut oil for the truffle oil if you prefer.
- **I really love the goat cheese on this salad, but I am cutting out most cheese this month as part of my diet plan.
- 4 cups chopped walnuts (or leave whole if you prefer)
- 1/4 cup dark brown corn syrup*
- 1/4 cup dark brown sugar
- Preheat the oven to 350 degrees.
- Line a cookie sheet with either parchment paper or aluminum foil.
- Spray the lined cookie sheet with nonstick spray.
- Combine the pecans, corn syrup and brown sugar; pour onto the cookie sheet in a single layer.
- Bake for 12-16 minutes, stirring every 4 minutes.
- Cool completely; store in an airtight container and use within 2 weeks.
- *Try molasses or pure maple syrup sometime for a different taste. I use these in salads, in pecan pie, and even some pasta dishes. They don't last long if Hubby finds them. Well, actually, I need to hide them from myself as well.
- You can also sprinkle them with Kosher salt if you want to just use them for a snack. They are terrific in granola.
Print this handy portion control card to help guide your food choices.
This looks delicious, Debbie! We’re always looking for tasty salad recipes to take to work for lunch! Those glazed almonds are a MUST!! 🙂
I used glazed walnuts, but almonds would certainly work well.Thanks for stopping by. I hope you make and enjoy the salad.