Nut salad Calories

To make a nut salad, combine washed, thoroughly dried greens with chopped vegetables, then add nuts and dressing just before serving. Keeping the nuts separate until the end helps them stay crisp.

Walnuts, almonds, pecans, hazelnuts, and pistachios all work well in a nut salad. Choose one or mix a few; unsalted nuts make it easier to balance the flavor of the dressing and other toppings.

A simple vinaigrette made with olive oil and lemon juice or vinegar pairs well with a nut salad. Add the dressing shortly before serving so the greens stay fresh and the nuts do not lose their crunch.

Yes, roasted nuts give a nut salad a deeper, more pronounced flavor. Let them cool before adding them, and choose unsalted nuts if you want more control over the seasoning.

Yes, fresh fruit such as apple or pear, or dried fruit such as cranberries, can complement a nut salad. A modest amount adds sweetness and contrasts with the savory greens and crunchy nuts.

Arugula, spinach, mixed salad leaves, and tender lettuce all work in a nut salad. Peppery arugula pairs particularly well with walnuts, while milder leaves let the dressing and toppings take the lead.

A nut salad pairs well with grilled fish, chicken, roasted vegetables, or a bowl of soup. It can also sit alongside a grain dish when you want a more substantial meal.

Yes, you can prep a nut salad ahead by storing the dried greens, dressing, and nuts separately. Combine them just before eating; this keeps the leaves from wilting and the nuts from turning soft.

Nut salad is best eaten soon after it is dressed, because the leaves wilt and the nuts soften as it sits. Refrigerate leftovers in a covered container and aim to eat them by the next day.