This Spicy Walnut Southwest Salad was inspired by a trip to Austin, Texas I was supposed to take last spring! I was so excited to visit the southwest foodie city, and enjoy all the food. Since I couldn't actually go, I wanted to create something that could make me feel a bit better about that missed experience. Enter this zesty salad, packed with southwest flavors! I know if I made it to Austin, I'd be chowing down on lots of salads like this (with some spicy margs alongside!). Here at home, it's a great and simple dinner to whip up for a casual date night with my husband!
Here's what you need for this Spicy Walnut Southwest Salad:
Yields1 ServingPrep Time10 minsCook Time8 minsTotal Time18 mins
This makes enough for about 2 entree salads
Ingredients:
For the Spicy Walnuts
1cupWalnut Halves
1tbspOlive Oil
½tbspHoney
1tspSmoked Paprika
1dashCayenne (if you want to turn up the heat!)
Sea Salt, to taste
For the Salad
3cupsChopped Romaine
1Medium Avocado, cubed
1cupBlack Beans, drained and rinsed
1cupCherry Tomatoes, halved
1Bell Pepper, chopped
½cupSpicy Jack Cheese ("Pepper" Jack), grated
Fresh Lime for garnish (optional)
Your favorite Creamy Ranch, for dressing
Directions:
1
Preheat the oven to 350 degrees. Line a sheet pan with parchment paper.
2
Mix together the spicy walnut coating (oil, honey, paprika, cayenne, salt), then gently toss the nuts in the mixture. Spread evenly in a single layer on prepared sheet pan. Roast for 8 minutes.
3
While nuts are roasting, wash, cut and prepare the salad vegetables, drain and rinse the black beans, chop the romaine, slice the avocado.
4
Place chopped romaine into serving bowls and arrange tomatoes, peppers, cheese, black beans, and sliced avocado on top of each. Add the spicy walnut mixture and drizzle with your fave creamy ranch dressing. Spritz some fresh lime juice on top and enjoy!
Preheat the oven to 350 degrees. Line a sheet pan with parchment paper.
2
Mix together the spicy walnut coating (oil, honey, paprika, cayenne, salt), then gently toss the nuts in the mixture. Spread evenly in a single layer on prepared sheet pan. Roast for 8 minutes.
3
While nuts are roasting, wash, cut and prepare the salad vegetables, drain and rinse the black beans, chop the romaine, slice the avocado.
4
Place chopped romaine into serving bowls and arrange tomatoes, peppers, cheese, black beans, and sliced avocado on top of each. Add the spicy walnut mixture and drizzle with your fave creamy ranch dressing. Spritz some fresh lime juice on top and enjoy!
