Toasted Walnut Salad

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      40 min

Appears in
The Thrifty Veggie

By Nicola Graimes

Published 2021

  • About

If I’m using chopped walnuts, I prefer to buy walnut pieces — not only do they save the bother of chopping, they are also much cheaper than whole or halved walnuts. Steer clear of turning the oven on to roast a small amount of nuts — it makes sense to plan ahead, if you can, and utilize the oven for more than one dish.


  • 1 head of broccoli, large stalk removed, cut into small florets
  • 3 handfuls of oakleaf or other red salad leaves, torn into large pieces


  1. Cook the broccoli in a pan of boiling salted water for 4 minutes until only just tender. Refresh under cold running water and leave to drain and cool.
  2. Mix together the ingredients for the dressing — adding more balsamic vinegar if you like a sharper dressing — and season with salt and pepper.
  3. Put the salad leaves on a large serving plate and scatter over