Arugula-Walnut Salad

🥘 Ingredients

• walnuts 1 cup
• extra virgin olive oil 1 ½ tsp
• Heaping kosher salt or sea salt ½ tsp
• Red Wine Vinaigrette 4-6 tbsp
• medium carrots 2
• clementines or mandarins or navel or Cara Cara orange 1
• arugula or mixed greens of choice 5 oz
• Sea

Toasted Walnuts (With Oil)

1. 1

   Prepare: walnuts , extra virgin olive oil , Heaping kosher salt or sea salt .
2. 2

   Arrange a rack in the middle of the oven and preheat to 350ºF / 175ºC. Line a sheet pan with parchment paper (for easier cleanup).
3. 3

   In a small bowl, combine the walnuts, oil, and salt, tossing well to coat. Spread out on the lined sheet pan. Roast in the oven for 8-12 minutes , tossing or stirring halfway through, until toasty in aroma and golden brown (if your walnuts are already in pieces, they may be done sooner).
4. 4

   Remove from the oven and allow to cool. Label and store in the pantry in an airtight container, sealed jar, or ziploc bag for 1 to 2 weeks.
5. 5

   Gather: Red Wine Vinaigrette , medium carrots , clementines or mandarins or navel or Cara Cara orange , 1/4-1/2 cup Toasted Walnuts (from meal prep), arugula or mixed greens of choice , Sea salt or kosher salt and freshly cracked black pepper.
6. 6

   Take the Red Wine Vinaigrette out of the fridge. If it has solidified, set the jar in a shallow bowl of hot water to come back to room temperature.
7. 7

   Using a Y-shaped vegetable peeler, shave the carrots into ribbons (once you get to the inner core, either thinly slice the carrot or save them for snacks). Or, use a box grater to shred the carrots.
8. 8

   Segment the clementines and chop into bite-sized pieces. Break the Toasted Walnuts into pieces with your hands.
9. 9

   Add the arugula, carrots, citrus, and walnuts to a serving bowl.
10. 10

    Shake the Red Wine Vinaigrette to re-emulsify. Drizzle 1/4 cup of vinaigrette on the salad and toss to coat with your hands or tongs. Taste, adding more vinaigrette as desired. Season to taste with salt/pepper.