Autumn salad greens have more flavor and substance than their summer counterparts.

This easy recipe combines autumn greens with toasted walnuts and red onion to make a hearty, crunchy, nutrient-filled salad that is a refreshing contrast to the creamy richness of so many holiday foods.

INGREDIENTS
Assorted greens, well washed and spun dry (choose from arugula, chicory, curly endive, mustard greens, or romaine–or a mixture)
8 tablespoons chopped red onion
1 cup walnuts
Olive oil
Balsamic or red wine vinegar
Salt and freshly-ground black pepper to taste

1. Toast walnuts in a 300F oven for 10 minutes, until lightly browned.

2. For each serving, tear several leaves of each green into bite-sized pieces and mound on individual salad plates. Sprinkle with onion and walnuts.

3. Drizzle each salad with olive oil and a few drops of vinegar. Add salt and pepper to taste and serve.

Serves 6.