Walnut, Date, and Herb Salad With Chive Oil

If you’re an herb lover, try basil, chervil, dill, and tarragon in this salad.

Walnut Date Herb Salad

Makes four servings
Prep time: 10 minutes


  • 4 cups tightly packed arugula or mixed greens
  • ½ cup loosely packed chopped flat-leaf parsley
  • ¼ cup loosely packed chopped mint leaves
  • ½ cup walnut pieces, toasted
  • ¼ cup chopped dates
  • 4 oz. chèvre or other soft goat cheese, crumbled
  • 1 tbs. freshly squeezed lemon juice
  • ¼ cup chive oil


Place the arugula, parsley, and mint in a bowl and toss to combine. Add the walnuts, dates, and chèvre, toss with the lemon juice and chive oil, and serve.

For the Chive Oil

Makes ½ cup
Prep time: five minutes


  • ½ cup chopped fresh chives
  • ½ cup extra-virgin olive oil


Combine all the ingredients in a blender and process until smooth.

Tip: A member of the allium family (along with onions and garlic), chives contain allicin, a compound with antibacterial, antifungal, and antiviral properties.

Tip: If you’re an herb lover, don’t hold back! Basil, chervil, dill, and tarragon are all tasty additions to this salad.

director of the Healing Kitchens Institute at Commonweal, is the author of several cookbooks, including The Healthy Mind Cookbook and The Longevity Kitchen, from which some of these recipes are adapted. She lives in San Rafael, Calif

Photos: Andrea DAgosto; Prop Styling: Alicia Buszczak; Food Stylist: Paul Jackman

Leave a Comment

Subscribe to our Newsletters

Newsletter Signup
Weekly Newsletter
Special Promotions