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:
- Walnut halves
- Olive oil
- Honey
- Smoked paprika
- Cayenne pepper
- Sea salt
- Romaine lettuce
- Avocado
- Black beans
- Cherry tomatoes
- Bell pepper
- Spicy jack cheese, or pepper jack
- Fresh lime
- Your favorite creamy ranch dressing
This makes enough for about 2 entree salads
Ingredients:
Directions:
Preheat the oven to 350 degrees. Line a sheet pan with parchment paper.
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.
While nuts are roasting, wash, cut and prepare the salad vegetables, drain and rinse the black beans, chop the romaine, slice the avocado.
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!
This recipe originally appeared in an IGTV video on @eatwellwithsari in partnership with California Walnuts.
If you liked this Spicy Walnut Southwest Salad, make sure to check out some of my other recipes!
Ingredients
Directions
Preheat the oven to 350 degrees. Line a sheet pan with parchment paper.
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.
While nuts are roasting, wash, cut and prepare the salad vegetables, drain and rinse the black beans, chop the romaine, slice the avocado.
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!
