Baby Greens with Warmed Sun-Dried Tomato Walnut Vinaigrette

This Baby Greens with Warmed Sun-Dried Tomato Walnut Vinaigrette is the perfect healthy side salad for any meal! Tender baby greens are tossed in a rich, tangy vinaigrette made with sun-dried tomatoes walnuts, and fresh rosemary bringing a warm, savory depth to every bite. 

I am totally serious when I say this salad is better than a salad you would eat at a fancy restaurant. It is truly one of the best salads I have ever put in my mouth. I cannot wait for you to try it. 

Spotlight on This Baby Greens with Warmed Sun-Dried Tomato Walnut Vinaigrette

It’s unique. There’s nothing like switching it up and making your dressing over the stove. It brings out all of the delicious flavors of spicy garlic and sweet sun-dried tomatoes.

It’s simple. This salad is healthy and easy to make, made with only wholesome and simple ingredients. It may look like a simple green salad but it tastes like it took all day to make.

It’s easy. With only a few ingredients and a few steps, you can have this salad on your dinner plate in just a few minutes. 

It’s healthy. You won’t find a lot of toppings in this salad. It’s just a simple salad with a few ingredients but maximum flavor.

It’s flavorful. Can you imagine the flavor combination of sauteed garlic, sun-dried tomatoes, and fresh rosemary? It’s quite divine if you ask me! The flavorful dressing is what makes this salad!

It’s perfect for dinner parties. This is a great salad recipe to add to a deep serving platter and put out at your next holiday gathering. It’s truly incredible! 

Frequently Asked Questions

Is this salad filling enough on its own as a meal? No, I don’t think so. It is more of a side dish or appetizer salad. I would suggest pairing it with Lentil Enchiladas or Roasted Bell Pepper Pasta.

Can I add additional ingredients to make this salad heartier? The only addition I recommend is maybe avocado chunks. This recipe is meant to be more simple due to the flavorful tomato vinaigrette.

Can I replace the sun-dried tomatoes with fresh tomatoes? No, it just won’t work. It’s the perfect salad just as it is, I promise.

Should this salad be chilled before serving? Yes, I recommend chilling it for about 30 minutes. However, you can definitely enjoy it right away, too.

Would this be a good salad option to serve at a dinner party? Yes!! There’s nothing like a sun-dried tomato salad to start a delicious meal with friends or family.  

The Ingredients

Avocado oil: I recommend using extra virgin avocado oil over olive oil. I prefer the lighter taste and it heats up to higher temperatures.

Garlic: Fresh garlic cloves are the star of the show here. You cannot replace minced garlic with garlic powder.

Rosemary: Adding fresh herbs to a salad not only amps up the flavor but it adds additional health benefits. Fresh rosemary is packed with flavor! 

Sun-dried tomatoes: Grab a container of sun-dried tomatoes that are not in oil. They must be dry since we will be cooking them in more oil. 

Walnuts: I highly recommend using walnuts over any other variety such as pecans. The flavor of walnuts pairs perfectly with garlic and sun-dried tomatoes. Walnuts add a wonderful crunch to this salad.

Nutritional yeast: Skip this step if you do not have any on hand otherwise be excited for a little plant-based cheesy addition. Nutritional yeast is a vegan parmesan cheese replacement. 

Apple cider vinegar: Finish off the dressing with apple cider vinegar. You could also use red wine vinegar. This will help balance out the avocado oil.

Sea salt and black pepper to taste. Give it a taste and adjust the seasoning as needed.

Greens: I like to use butter lettuce, red butter lettuce, or baby greens. Make sure to find softer varieties of greens as opposed to crunchy varieties. 

The Instructions

Step One: Add avocado oil to a pan over medium heat. Once the oil is warm, turn the heat to low and add the minced garlic and minced rosemary. Cook for 3-4 minutes, stirring often. *The garlic should not be browned if you are stirring often. 

Step two: Add the chopped walnuts and chopped sun-dried tomatoes and cook for another 2-3 minutes, stirring often. Remove from heat. Mix in the nutritional yeast, salt, and pepper. Allow the mixture to cool for at least 10 minutes. 

Step three: Once the mixture is cooled, add the apple cider vinegar and give it all a good mix. Add the greens to a large salad bowl. Use a spatula to scoop the oil mixture over the bed of greens. Toss it up and serve immediately or chill for about 30 minutes in the fridge before serving. 

Storage

​I recommend eating this salad right away since the dressing will make it soggy. If you choose to save leftovers, place the salad in an airtight container and in the fridge for up to 24 hours. 

Note: If you choose to save the dressing in the fridge, it will harden up because of the olive oil. You will need to let it sit out on the counter and thaw it to room temperature before serving.

Tips + Modifications

Make sure to pick the perfect greens for this salad. I recommend butter lettuce, red butter lettuce, or baby greens. Stay away from crunchy greens like romaine but also I do not recommend leafy greens such as baby spinach or baby arugula. 

If you want to add a little heat to the vinaigrette, add a dash of red pepper flakes when you add in the sun-dried tomatoes and walnuts. 

Do not use oil-packed sun-dried tomatoes but instead the dried varieties. 

While you may enjoy warm salads, make sure the sauteed vinaigrette is at room temperature before tossing it into your salad otherwise chill your salad for about 30 minutes before serving.

Other Delicious Salads to Try

Farro and Sun-Dried Tomato Salad

Three-Bean Mediterranean Salad

Fall Salad with Pumpkin Maple Vinaigrette

Enjoy!

XOXO

Michelle