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  • Spectacular Salad
  • Spectacular Salad
  • Spectacular Salad
  • Spectacular Salad

Spectacular Salad

Food | October 07, 2016 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 4.00 out of 5)

This SPECTACULAR SALAD has it all – baby spinach, arugula, frisée, red onion, toasted walnuts, Honeycrisp apples, and a tangy, spicy vinaigrette. The name says it all!

There’s something pleasing about the layers of flavour that come together so harmoniously in this SPECTACULAR SALAD, I can’t say enough about it. Best suggestion is for you to try it; you won’t be disappointed.

Here’s why:

1) GREENS – The combination of baby spinach, arugula and frisée produces a peppery, slightly tart mix, and these flavours are enhanced by the apple and vinegar. The greens are also loaded with vitamins and minerals, making this salad a powerhouse of good nutrition.

2) WALNUTS – These oft-overlooked nuts are loaded with protein and fiber, and are an excellent source of ALPHA-LINOLENIC ACID (ALA), which reputedly reduces the risk of heart disease. Wow! I use them in this salad because I love the flavour, especially when toasted.

3) APPLES – Although I peel the Honeycrisp apples for this recipe, you can use them skin-on if you wish. This cultivated apple is a relative newcomer to the market, having first been produced in Minnesota in 1991. I especially like them in this application because they remain sweet and crunchy.

4) VINAIGRETTE – The vinaigrette for this salad is straightforward, although you may have to search a bit for walnut oil. Make sure you whisk the ingredients well and add the vinaigrette little by little when dressing the salad.

Having a solid, never-fail salad recipe is essential, and I hope this is exactly that for you. Enjoy!

Crispy, crunchy, tangy, spicy – this SPECTACULAR SALAD offers deliciousness with every bite.



Ingredients & Amounts

  • For the salad:
  • 3 cups of baby spinach, washed and rinsed
  • 3 cups of baby arugula, washed and rinsed
  • 4 heads of frisée, washed and rinsed
  • ½ a small red onion, thinly sliced
  • ½ cup of walnuts, toasted
  • 2 Honeycrisp apples, peeled, cored and sliced into thick matchstick-style strips
  • salt and pepper to taste
  • For the vinaigrette:
  • ¼ cup of vegetable oil
  • ¼ cup of walnut oil
  • ¼ cup of apple cider vinegar
  • 1 tablespoon of honey
  • ¼ cup of toasted walnuts, finely chopped
  • ¼ teaspoon of ground cinnamon
  • 1/8 teaspoon of ground cloves
  • 1/8 teaspoon of ground nutmeg


  1. Add all the vinaigrette ingredients into a small bowl and whisk together until well-mixed and slightly frothy. Set aside.
  2. Prepare salad greens, onion, apples and nuts and transfer into a medium-sized salad bowl. Toss.
  3. Add a bit of the vinaigrette to the salad - about ¼ cup - and toss again. Alternate adding small amounts of vinaigrette and tossing until the salad is lightly dressed. Add salt and pepper to taste. Serve immediately.
Listen on MUSIC

Listening to great music is an essential part of every Weekend at the Cottage. I recently heard the String Quartet in A Major by Richard Strauss and got lost in it for a while. I thought it might go well with this lovely salad. Here’s the link if you’re so inclined –  String Quartet in A MajorHead to iTunes to download this beautiful piece of music, plus additional ones by Verdi and Puccini to your collection.

Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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