Crunchy Walnut Red White and Greens

Small red potatoes smoked whitefish and a variety of greens are the base of this very flavorful dish

Authored by: Walnut Marketing Board

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  • Cooking Time: 30 minutes one hour
  • Serves: 4
  • Suitable Diets: Dairy Free, Wheat Free


  • 1/2 cup chopped walnuts
  • 2 pounds small red potatoes, quartered
  • 2 cups red Kale, stems removed and cut into 1/2 strips
  • 1/2 cup shallots, thinly sliced
  • 2 large cloves garlic, minced
  • 2 tablespoons dijon mustard
  • 1/2 lemon, juiced
  • 1 tablespoon canola or walnut oil
  • 2 tablespoons balsamic or sherry vinegar
  • salt and pepper to taste
  • 2 cups spinach leaves
  • 2 cups arugula leaves
  • 12 ounces smoked whitefish
  • roasted red pepper strips for garnish, optional


Preheat oven to 350 degrees. Arrange walnuts in a single layer on a baking sheet and toast until lightly browned, about 57 minutes. cool. Place potatoes in a large steamer. Place over boiling water, cover and cook 10 minutes. Add Kale and cook an additional 1015 minutes, until Kale is softened, and potatoes are done. In a small bowl, whisk together shallots, garlic, mustard, lemon, oil and vinegar. In a large bowl, toss warm potatoes and Kale with the Vinaigrette. Add salt and freshly ground pepper to taste. Divide the spinach and arugula leaves between 4 plates. Spoon 1/4 of the potato mixture over leaves. Flake the whitefish and place on top of each salad. Sprinkle with toasted walnuts. Garnish with red pepper. Serve immediately. Contains 1.63 grams omega3s.