Escarole Salad with Toasted Walnuts and Red Wine Vi

Name: Escarole Salad with Toasted Walnuts and Red Wine Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. walnuts; 2 navel oranges; 2 tbsp. red wine or sherry vinegar; 1 tbsp. Dijon mustard; kosher salt; Pepper; 13 c. olive oil; 1 head escarole; 1 small red onion; 6 oz. blue cheese; 1/2 c. pomegranate seeds

Servings: persons

1
Heat oven to 375 degrees F. Spread the nuts on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 6 to 8 minutes; transfer to a bowl (they will keep cooking on the baking sheet).
2
Meanwhile, cut away the peel and white pith from the oranges.
3
Working over a bowl, cut the oranges into segments.
4
In a small bowl, whisk together the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
5
Whisking constantly, gradually add the oil.
6
In a large bowl, gently toss the escarole, onion, walnuts, and oranges.
7
Just before serving, drizzle the vinaigrette over the top and gently toss to coat.
8
Sprinkle with the blue cheese and pomegranate seeds (if using).

7492

kcal

Calories

833

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 c. walnuts, 2 navel oranges, 2 tbsp. red wine or sherry vinegar, 1 tbsp. Dijon mustard, and more.

Yes, Escarole Salad with Toasted Walnuts and Red Wine Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Escarole Salad with Toasted Walnuts and Red Wine Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions