Roasted Cherry & Walnut Salad with Radicchio & Romaine Lettuce
When the Alzheimer’s Association reached out to me asking to teach a virtual cooking class for Brain Health month in June 2020, I jumped at the opportunity. Many of the foods and dishes that find their way onto my menus and into my mouth are nutrient dense and provide a strong foundation for good health. However, I wanted to craft something that was specific to supporting the brain. I developed this salad to include two brain all-stars: leafy greens and walnuts.
Time after time, study after study asserts that the daily inclusion of leafy greens is correlated with slower cognitive decline and reduced inflammation. Greens are high in fiber, which prevents sharp increases in blood sugar, something that damages nerve and neuronal cells over time. They boast high levels of a myriad of phytochemicals that can combat oxidative stress, shore up our immune systems and modulate activity of genes involved in metabolism. Another reason to include greens… they taste delicious.
I’d like to think that nature shaped walnuts like a brain to signify that this is exactly what they will support. Walnuts are high in omega 3 fatty acids, which support neuronal function and help to maintain the brain cell- membrane integrity. The walnuts are candied ever so slightly in maple syrup to both increase their crunch and to provide flashes of sweetness amidst the slightly bitter greens.
INGREDIENTS
1 c roughly chopped walnuts
2 tsp maple syrup
1 c fresh or thawed cherries, pitted and halved
1 small head of Romaine, chopped
½ small head of radicchio, chopped
1/4 c olive oil
½ medium lemon, juiced
¼ tsp salt
Freshly cracked black pepper
DIRECTIONS
Preheat the oven to 350°F (180°C) and line two small baking sheets with parchment paper. Set aside.
In a medium bowl mix walnuts with maple syrup and a pinch of salt. Spread out evenly on a baking sheet and bake for about 10 minutes, until walnuts are lightly browned and smell fragrant. Set aside to cool.
Drain cherries (if using frozen) and spread evenly over the remaining baking sheet. Bake for 15 minutes until the cherries begin to brown ever so slightly. Set aside to cool.
In a large bowl combine Romaine, radicchio, olive oil, lemon, salt and black pepper. Mix using tongs or clean hands.
Mix in cooled walnuts and plate using a wide, shallow bowl or large platter.
Sprinkle cherries on top, careful to not mix them in as they will stain the greens.
Serve immediately.
Serves 4-6
NOTE
If you are using fresh cherries consider leaving them raw in the salad. They will not have the same flavor depth but they will be brighter.