Mediterranean Vegetable & Walnut Salad

So nutritious This salad is high in vitamin A as beta carotene vitamin C folate and fiber

Authored by: Walnut Marketing board

  • Print Recipe
  • Cooking Time: Under 15 minutes
  • Serves: 6
  • Suitable Diets: Dairy Free, Vegan, Vegetarian, Wheat Free


  • 1/2 cup chopped walnuts
  • 1/2 cup prepared, reducedfat balsamic Vinaigrette dressing
  • 1 tablespoon minced, pitted ripe olives
  • 1 can nosaltadded chickpeas
  • 1 red bell pepper, seeded and thinly sliced
  • 1 large carrot, peeled and cut into matchsticks
  • 1 small red onion, thinly sliced
  • 4 cups spinach
  • 4 cups arugula leaves


Heat walnuts in a dry skillet over mediumhigh heat 12 minutes until walnuts are slightly toasted. Set aside and reserve. In a small bowl whisk together Vinaigrette and olives. Set aside and reserve. In a medium bowl combine chickpeas, bell pepper, carrot and onion toss with 3 tablesoons Vinaigrette. Set aside and reserve. In a large bowl toss spinach and arugula with remaining Vinaigrette divide equally among 6 salad plates. Top with vegetable mixture and sprinkle with walnuts.