Preheat your oven to 350 degrees F. You want it hot enough to toast the walnuts and bring out their flavor. Make sure to give it a few moments to reach the right temperature.
Spread the walnuts on a baking sheet in a single layer. Toast them in the preheated oven for about 8 minutes. Keep an eye on them; they should be fragrant and golden but not burnt. Once done, remove from the oven and let them cool on the sheet.
Once the walnuts have cooled, chop them into smaller pieces. This will make them easier to distribute throughout the salad and add that perfect crunch.
In a small bowl, combine olive oil, balsamic vinegar, minced garlic, and dijon mustard. Whisk them together until the mixture is smooth and well combined. This dressing will give the salad a lovely depth of flavor.
Season the dressing with salt and pepper to taste. Don’t be afraid to adjust it according to your preference; a little seasoning can make a big difference!
In a large mixing bowl, toss the baby kale, chopped granny smith apple, halved red grapes, and dried cranberries. The flavors will start to mingle, creating a colorful and vibrant salad.
Pour the dressing over the mixture and toss again. Ensure all the ingredients are well coated in the delicious dressing. You want every bite to be flavorful!
Top your salad with the crumbled goat cheese, diced avocado, and the toasted walnuts. This layer not only adds flavor but also makes the salad visually appealing.
Finally, add the diced grilled chicken on top. This makes the salad hearty enough to be a meal on its own. If you’re serving right away, you can also toss the chicken in with the other ingredients.
Serve the salad immediately. The freshness of the ingredients will shine, and you’ll have a beautiful dish to delight your family and friends!
