Charim
한 日

Recipes with walnuts

34 recipes. Page 2 of 2

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Grilled Peach Burrata Basil Salad
Salads Easy

Grilled Peach Burrata Basil Salad

Peach wedges seared on a grill pan for 1 to 2 minutes per side caramelize at the cut edges and gain a concentrated sweetness and faint smokiness that raw fruit never has. Torn burrata spills its cream over the warm fruit, while peppery arugula and crunchy walnuts cut through all that cream. A zigzag of balsamic glaze ties the sweet and tangy notes together, and the salad is at its best in midsummer peach season.

⚡ 20-Minute Recipes 🥗 Lighter Meals
Prep 12min Cook 6min 2 servings
Halloumi Persimmon Arugula Salad
Salads Easy

Halloumi Persimmon Arugula Salad

In a dry, hot pan, halloumi holds its shape and browns into a golden crust while the inside turns squeaky and chewy. It needs only 2 to 3 minutes per side; longer and it turns rubbery. Its saltiness meets thin slices of sweet persimmon head-on, and peppery arugula makes the pairing feel lighter. Red onion soaked in cold water for 10 minutes or more loses its sharpness and stops crowding out the fruit and cheese. White balsamic, paler and gentler than the dark kind, dresses the plate without muddying the orange fruit.

⚡ 20-Minute Recipes 🥗 Lighter Meals
Prep 12min Cook 6min 2 servings
Kale Apple Walnut Salad
Salads Easy

Kale Apple Walnut Salad

Raw kale is fibrous and scratchy, but massaging it with half the dressing darkens the leaves, shrinks their volume and makes them easy to chew. Lemon juice softens the kale's bitterness, while olive oil and honey round out the acidity. Thin apple slices get a light coat of dressing as soon as they are cut, and they stay pale while the rest is prepared. Just 1 minute in a dry pan brings oil to the surface of the walnuts and makes them far more fragrant. Dried cranberries scattered through the bowl add small sweet-tart bursts.

⚡ 20-Minute Recipes 🥗 Lighter Meals
Prep 12min 0 2 servings
Lentil Kale Salad
Salads Easy

Lentil Kale Salad

Lentils and kale make this a salad that eats like a meal. Raw kale is tough and bitter on its own, but working part of the dressing into the leaves first darkens and softens them so they sit easily with the lentils. The lentils come off the heat after 20 to 25 minutes, while they still resist the teeth a little, before they turn to mush. The lemon vinaigrette is thickened with Dijon mustard, which keeps the oil from separating and helps it cling to each lentil. Coarsely chopped walnuts add crunch, and shredded carrot brings sweetness and color.

🥗 Lighter Meals
Prep 15min Cook 20min 2 servings
Roasted Brussels Sprout Salad
Salads Easy

Roasted Brussels Sprout Salad

Roasted hard, Brussels sprouts char at the loose outer leaves and turn sweet and brown on the cut face. A crowded pan steams them in their own moisture, and the leaves never crisp. A sharp Dijon and cider vinegar dressing pushes back against that sweetness, while dried cranberries bring tartness and parmesan adds salt. Walnuts carry the same toasty note as the browned sprouts and give the salad more to chew on. After a winter frost, sprouts lose much of their bitterness and turn noticeably sweeter, and the salad is at its best in the cold months.

🥗 Lighter Meals
Prep 15min Cook 20min 2 servings
Roasted Kabocha Miso Nut Salad
Salads Easy

Roasted Kabocha Miso Nut Salad

Kabocha roasted with its skin on turns chestnut-dry and fluffy inside, with caramelized edges outside. Autumn squash, at its sweetest, gives the clearest version of that flavor. White miso loosened with rice vinegar and maple syrup makes a dressing that is salty, sweet, and sour at once, and it makes the squash taste sweeter rather than masking it. With a very salty miso, add the dressing in portions and taste along the way. A bed of peppery arugula keeps the plate from tipping too sweet. Chickpeas and walnuts add chew and enough heft to make this a vegetarian main.

🥗 Lighter Meals
Prep 15min Cook 25min 4 servings
Ukogi no Horohoro (Chopped Ukogi, Daikon, and Walnuts)
Salads Easy

Ukogi no Horohoro (Chopped Ukogi, Daikon, and Walnuts)

Blanched young ukogi shoots, miso-pickled daikon and walnuts are all chopped to just larger than a grain of rice, giving a loose, crumbly mix that scatters as you pick it up. Most of the salt comes from the pickled daikon, so soy sauce and salt are added only after tasting. Only ukogi grown and sold as food belongs in it, since wild plants are easy to confuse with look-alikes, and anyone with a walnut allergy should avoid the dish.

🥗 Lighter Meals
Prep 20min Cook 5min 2 servings
Waldorf Salad
Salads Easy

Waldorf Salad

Crisp apple cubes, thin celery, juicy grapes and lightly toasted walnuts are held together by a light mayonnaise dressing. With only a few teaspoons of mayonnaise and a little sugar and lemon, the dressing should coat thinly, and pressing on the fruit releases juice that turns it runny. The walnuts are warmed in a dry pan over low heat until fragrant, then cooled completely so they match the temperature of everything else. Tossing the apple with lemon juice right after cutting keeps it from browning, and that same juice ends up in the dressing. Swapping half the mayonnaise for Greek yogurt makes a lighter version.

🥗 Lighter Meals
Prep 15min 0 4 servings