Baby Greens with Warmed Sun-Dried Tomato Walnut Vinaigrette (vegan)

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.

Prep Time4

Cook Time10

Total Time14

Course: Appetizer, Salad, Side Dish

Cuisine: American, French

Keyword: bbq side dish, easy salad, fancy salad, garlic, healthy side dish, simple salad, simple side dish, sun-dried tomato, vegan salad, walnuts

Servings: servings

Calories: 222kcal

Author: Michelle Kadera at The Happy and Wholesome Mommy

Equipment

1 pan *to cook the vinaigrette in
1 large salad bowl

Ingredients

¼ cup avocado oil
4 garlic cloves, minced
1 teaspoon minced fresh rosemary leaves
⅓ cup finely chopped sun-dried tomatoes
⅓ cup chopped walnuts
1 teaspoon nutritional yeast
2 tablespoons apple cider vinegar
Salt and pepper to taste
4 cups greens *I recommend butter lettuce or red butter lettuce

Instructions

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.
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.
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.

Notes

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.

Other notes:

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.

Nutrition