Earth Bowl Salads with Smokey Candied Walnuts and Basil Vinaigrette is a masterpiece in a bowl, and based on SweetGreen’s salad of the same name! Mixed greens are topped with Smokey Candied Walnuts, creamy white cheddar cheese, cherry tomatoes, and spicy roasted broccoli and sweet corn, all drizzled with an easy homemade basil vinaigrette. This bowl meal tastes ultra decadent but is packed with good for you ingredients!
I’ve been wanting to share this summery salad recipe for months after spying it on the sweetgreen menu in DC when we visited earlier in the year. While sweetgreen’s version includes spicy broccoli and corn, white cheddar cheese, and tomatoes, I decided to add crispy, Smokey Candied Walnuts for a boost of protein and burst of flavor. It’s a fabulous addition! This salad is substantial enough for dinner, on account of the cheese and walnuts, but feel free to add grilled chicken or shrimp on top. Anything more will just enhance the yummy flavor. Dig in!
Start by making the Smokey Candied Walnuts. In a mixing bowl, add 3/4 cup walnut halves and pieces, 1 Tablespoon honey, 1/2 Tablespoon extra virgin olive oil, 1/2 teaspoon smoked paprika, and 1/2 teaspoon salt. The sweetness from the honey and smokiness from the smoked paprika is an absolutely killer combo!
Stir to coat the walnuts then spread them out on a silpat or parchment paper-lined baking sheet and bake for 4-5 minutes at 350 degrees or until they’re golden brown. Give them a good stir then let them cool — they’ll crisp as they cool.
Next turn the oven up to 400 degrees then toss fresh sweet corn kernels and 4 cups broccoli florets with extra virgin olive oil, salt, and red chili pepper flakes. Pop into the oven to roast for 10-12 minute or until golden brown. When I first saw the term “spicy roasted broccoli” on the sweetgreen menu I was turned off a bit, but the tiny bite of heat is actually so delicious!
While the veggies are roasting, whip up a garden-fresh basil vinaigrette. In a food processor or blender add 1/2 cup fresh basil leaves, 3 Tablespoons fresh lemon juice, 1 Tablespoon honey, salt, and pepper then process while drizzling in 1/2 cup extra virgin olive oil.
And like I said, totally garden fresh. Herb hill is outta control!
This vinaigrette is not only delectable when drizzled over this salad but it makes from a great chicken and shrimp marinade, too. The color is so gorgeous!
Finally, divide mixed greens between bowls then top with the Smokey Candied Walnuts, and spicy roasted vegetables. Add cubes of white cheddar cheese, fresh cherry or grape tomatoes, and you’re set!
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