40+ Nutty Walnut Recipes
Looking for something to do with extra walnuts? You've come to the right place. From sweet treats (we love this Berry-and-Walnut French Toast Casserole, and these Miso Walnut Sticky Buns are divine) to savory salads and soups (may we suggest Chicken Barley Soup with Walnut Pesto?) to filling entrees (Pan-Seared Shrimp with Walnut and Herb Gremolata is a meal fit for company), you're going to want to save this collection of our best recipes with walnuts.
Stuffed Celery with Cream Cheese and Walnuts
For Test Kitchen director Robby Melvin, it’s not Thanksgiving until his Granny’s “old-school” relish tray hits the table. Her celery sticks stuffed with cream cheese are a multi-generational favorite. While it’s hard to improve upon a classic, he used her recipe as inspiration when creating this delicious version.
Miso Walnut Sticky Buns
Incorporating instant mashed potato flakes into this foolproof sticky bun dough is the secret behind their incredibly moist, tender texture. Meanwhile, using a bit of bread flour, in addition to all-purpose, helps provide structure and height.
Walnut and Onion Tartine
A quick, scratch-made crust forms the base for this French-inspired meal. You can substitute 2 slices of cooked, crumbled bacon for the prosciutto.
Berry-and-Walnut French Toast Casserole
This overnight casserole saves you the trouble of standing over a griddle flipping individual slices of French toast. If using a fresh baguette, cut it up the day before, and let it sit in the bag overnight to become slightly stale—that'll help prevent sogginess when the casserole is baked.
Pan-Seared Potatoes with Blue Cheese and Walnuts
Serve these seasoned, pan-seared potatoes for a sophisticated twist on a classic side.
Maple Quinoa Bake with Skillet Apples and Walnuts
This hearty and comforting baked quinoa is a great healthy breakfast to make ahead for the family or serve for a brunch gathering with friends.
Caramel-Walnut Snack Mix
Pack it up for a tailgate, package it for holiday gifting, or put it out for a party—this easy snack mix is the perfect all-purpose formula for salty-sweet crunch
Instant Pot Pumpkin Spice Candied Walnuts
Yet another way to enjoy pumpkin spice this season. Gift these to friends as a festive treat, or enjoy them yourself with an autumnal beer. Make sure to use pure maple syrup, as pancake syrup will taste artificial and will likely overwhelm the spiced flavor.
Young Lettuces and Shaved Winter Vegetables with Walnut Vinaigrette
This light, fresh salad adds color to the table and balances out the richness of the rest of the menu. Use a mandoline, vegetable peeler, or sharp chef’s knife to slice the vegetables as thinly as possible.
Cider-Glazed Carrots with Walnuts
A few pantry staples—apple cider vinegar, dry mustard, and paprika—turn this traditional side into something spectacular. Be careful not to over-reduce the glaze; it should have a thin, syrupy texture.
Yogurt-Zucchini Bread with Walnuts
Orange-Walnut Coffee Cake
A tall cup of joe knows no better match than a wedge of coffee cake. But standard coffee cake can be a lot first thing in the morning. To build a better breakfast cake that won’t send you into midmorning nap mode, we start by building a whole-grain base bolstered with warm spices and brightened up with citrus juice and zest.
We like the nutty flavor of roasted walnut oil; if you can’t find it, though, you can use regular walnut oil for more subtle walnut notes. Freeze extra slices with wax or parchment paper between them. Reheat in the toaster oven on dark toast setting, or broil 1 to 2 minutes per side.
Salmon with Kale, Walnut, and White Bean Salad
Boost your brain and treat your taste buds with this quick and easy salad. The vinaigrette features turmeric, Dijon mustard, honey, and red wine vinegar for a beautiful balance of peppery, savory, sweet, and tangy flavors.
Pan-Seared Shrimp with Walnut and Herb Gremolata
Fresh herbs and lemon make a bright, tasty topper for succulent shrimp. Fish and shellfish are excellent sources of protein for fewer calories than most meat. Paired with spinach and rice pilaf, this weeknight-friendly main comes together in just 15 minutes.
Maple-Sumac Roasted Walnuts
Here's a perfectly simple and delicious snack. A little sumac adds a bright piney-citrusy note. Look for it at specialty spice stores. A tablespoon of lemon rind can sub for sumac, if you prefer.
Roasted Butternut Squash with Sticky Walnut Topping
Molasses complements the sweetness of the roasted butternut squash and gives the slices a deeply bronzed look.
Dessert Spaghetti Squash with Apples, Walnuts, and Cinnamon Goat Cheese
While a sweet spaghetti squash might sound a little unconventional, it's quite a treat. Accompanied by a warm, buttery cinnamon apple mixture, this squash is packed with festive fall flavors. The simple goat cheese and Greek yogurt mixture is the perfect, creamy component to finish it all off
Farro, Mushroom, and Walnut Pilaf
No need to microwave the farro; it will absorb enough liquid and heat through in the pan. Use the green parts of the green onions as well as the white for flecks of color in the finished dish.
An evergreen, everyday pesto will perk up pastas and pizzas when fresh basil is no longer in season. The warmth from the toasted walnuts will help the sauce emulsify; don't skip this step. Try the sauce on seared salmon or chicken.
Chicken Barley Soup with Walnut Pesto
Habanero peppers are fiery hot, so handle them carefully. In this dish, you simply pierce the chile with a fork and float it in the broth as the soup cooks. Remove it with a slotted spoon before serving. If you prefer milder heat, use the same technique with a jalapeño.
Pear, Olive, and Walnut Chutney
This savory-sweet chutney is tangy, sweet, full of spice, and offers a deliciously surprising salty bite with the castelvetrano olives—in other words, it’s the perfect fall condiment. While this spread tastes complex and sophisticated, it’s actually deceptively easy to whip up. Using an equal amount of sweet (brown sugar) and tart (vinegar) is a traditional blend in a chutney that balances the cooked fruit and spices. We love it served simply—generously slathered over a slice of warm, crusty bread, such as our No-Knead Lightly Rye Bread; however, this pear chutney is equally delicious used as a topper for meat, poultry, and even yogurt.
Feta-and-Walnut Blistered Green Beans
Charring is a great technique for coaxing extra flavor from vegetables without adding calories. Here, slender green beans stay crisp and fresh while taking on a hint of bitter and smoke for balance.
Beet, Lemon, and Walnut Salad
As soon as they are macerated to tone down their pucker, lemon segments are a beautiful addition to an earthy beet salad. Use the remaining sweetened lemon juice for vinaigrettes or lemonade.
Hibiscus-Stuffed Chiles with Walnut Sauce
Traditional chiles en nogada use a pork filling, but hibiscus flowers--typically used in a tart drink--make a surprisingly hearty filling. You can find them at Mexican grocers and specialty stores like Trader Joe's. Mexican cooks often use fresh green walnuts, briefly available in autumn, which have a creamier texture and less bitterness
A labor of love, these adorable little "packets" take about 2 hours to make. Store these filled pastries airtight for up to 2 days.
Berry and Walnut Salad
Best enjoyed at the height of summer, this blueberry, strawberry, and walnut salad is a delicious way to use up fresh produce in your fridge. The use of honey and buttermilk makes for a creamy dressing you won't soon forget.
Figgy Walnut Muffins
Wheat bran and yogurt bump up the protein and fiber so you'll stay fueled. Mashed banana adds moisture and sweetness without noticeable banana flavor, while browned butter lends nutty depth.
Flatbread with Kelp-Walnut Pesto and Asparagus
This fresh take on pizza is going to be your new go-to summertime dinner. Kelp may not sound like a pizza topping you want, but just trust us--you're going to love it.
These delicate moon-shaped cookies are soft and tender on the inside with a delectable nutty flavor from browned butter and toasted walnuts.
Candy Roaster Squash with Sorghum, Black Walnuts, and Cranberries
The unique candy roaster squash may be a regional North Georgia specialty, but the heirloom gourd can be found across the Southeast. It’s known for its signature banana-like shape and light pink color. This heirloom winter squash certainly deserves a spot on your holiday table—luckily, this recipe is sure to be a hit.
Maple-Walnut Cranberry Pie
While the buttery, maple-scented filling is inspired by classic pecan pie, we swap in toasted walnuts and add chopped fresh cranberries for a beautiful pop of color and tart flavor contrast that cuts the sweetness.
Orecchiette With Cauliflower, Walnuts, and White Beans
This filling, vegetarian pasta dish features bright flavors, beans and walnuts for protein, lemon for brightness, roasted garlic for depth, parsley and mint for refreshing herby punch. My most staunch meat-lovers adore this dish, and I have shared the recipe numerous times.
Roasted Asparagus with Walnuts, Parmesan, and Cherry Tomatoes
Serve with grilled flank steak or chicken breasts, and you'll have a fantastic weeknight dinner. Use asparagus that are medium-thick for this recipe--not pencil-thin spears. If you'd like to try this with a raw tomato sauce (especially when the fruits are at peak sweetness), just decrease water to 1 tablespoon and process all sauce ingredients together. For a less expensive and equally savory alternative to Parmigiano-Reggiano cheese, try sheep's milk pecorino Romano.
Apricot and Walnut Rugelach
It's not a proper celebration of the festival of lights without a batch of rugelach. This classic Jewish cookie which is typically served during Hanukkah is an absolute must when it comes to holiday baking. Made with a super straightforward, 4-ingredient dough in the food processor, this pastry is far from intimidating. In this variation, we used our favorite apricot jam along with some hearty walnuts for the perfect fruit and nut dessert. If you don't have apricots or walnuts, any fruit and nut combination will do.
Dark Chocolate Walnut Fudge
This classic fudge recipe is delightfully chocolatey, smooth, and creamy like a truffle. Making the candy takes only 25 minutes, but the fugde must sit at room temperature overnight to cool slowly and set without forming sugar crystals. Purchase high quality 60%-70% chocolate for best flavor and decadence.
Eat these delicious fried walnuts as a snack, or serve them on our Spicy Broccoli Rabe (more on that on the next slide).
Spicy Broccoli Rabe with Fried Walnuts
This side dish gets a sprinkling of nutty flavor from walnuts that are lightly dusted with powdered sugar and fried. The sweetness of the nuts plays off the bitter personality of the broccoli rabe. If you prefer a less bitter taste, substitute Broccolini.
Walnut- and Dijon-Crusted Halibut
Halibut is a versatile fish that can be grilled, poached, sautéed, broiled, or fried, but baking is probably the easiest and most foolproof way to cook it. Because it doesn’t have much oil, it is important to avoid overcooking. The oils from the walnut crust will help moisturize the fillet as it cooks.
Coffee-Vanilla Walnut Butter
Walnuts have to be one of the richest and most luxurious ways to make nut butter. Espresso and vanilla add depth and sweetness to the roasted walnuts, and the whole thing comes together quickly in a food processor.
Pan-Seared Salmon with Pear and Walnut Spinach Salad
Wild salmon has less saturated fat, fewer calories, and 5 to 10 times fewer contaminants and persistent organic pollutants (POPs) than farm-raised (in early studies, POPs have been linked to impaired brain development, type 2 diabetes, and obesity).
Orange-Mango Gritty with Turmeric and Walnuts
Here's our take on Paula Wolfert's daily "gritty"--the opposite of a smoothie thanks to all the nuts, seeds, and spices. The walnut-flaxseed combination adds 2,000mg omega-3s to this satisfying sip, along with a pleasantly nutty balance to the sweet mango and bright citrus.
Honey Walnut Shrimp with Asian Slaw
Our take on a Chinese-restaurant favorite uses the same ingredients, but skips the heavy batter and deep frying. If you can't get jumbo shrimp, use 1 pound of the largest shrimp you can find.
Rainbow Chard with Chanterelles and Walnuts
Chanterelles from the woods at Big Table Farm winery in Oregon's Willamette Valley accent vibrant, knee-high chard from owners Clare Carver and Brian Marcy's garden.