I’m packing up and headed to Michigan for a few days to visit my family, so I’ll make this one quick. It’s fitting, actually, because this hearty salad would make a relatively quick and healthy dinner. It’s also very amendable to variation, though you simply must give these sweet yet guilt-free candied walnuts a shot. The tahini dressing is a creamy, tangy and satisfying addition to salads. I imagine it would also make a great sauce for chicken kabobs. Other possible variations to the salad: chopped avocado, chickpeas, dried cherries or goat cheese.
1/4 cup tahini
1/3 cup lemon juice
2 tablespoons olive oil
2 teaspoons apple cider vinegar
1/2 teaspoons sea salt (or more to taste)
1/4 teaspoon ground black pepper
2 tablespoons chopped parsley (optional)
1-3 tablespoons water, as needed
Truvia Candied Walnuts:
1 tablespoon vegan buttery spread
1/2 cup walnuts
truvia (I don’t like to use Truvia anymore; try your favorite stevia and start with one packet then add more as needed)
pinch of salt (about 1/2 teaspoon)
Bibb lettuce, spinach or romaine
Cooked Lentils (I cook mine with a pinch of salt and a pinch of allspice)
1. To make dressing: blend all ingredients in a blender, minus the water. If dressing is too thick, add water as needed to reach desired consistency. Season with more salt or pepper to taste.
2. To make candied walnuts: In a small saute pan, heat buttery spread over medium-high heat until it begins to bubble. Add walnuts and toss to coat. Saute for about a minute in the butter. Add truvia and salt — when added to the butter, the coating will begin to brown. Continue to toss walnuts in coating and saute for about 4 minutes, or until walnuts begin to brown. Cool walnuts on a flat sheet of parchment paper until hardened.
3. Assemble salad. Garnish with walnuts and drizzle with dressing.