National Walnut Day: Why We Love California Walnuts (and Why You Will Too)
National Walnut Day is here, and we can’t think of a better reason to celebrate one of the most versatile ingredients in the kitchen: California Walnuts!
Naturally creamy, satisfyingly crunchy and full of flavour, California Walnuts are the kind of ingredient that can make everyday food feel a little more special. Sprinkle them over breakfast, toss them through salads, stir them into pasta, bake them into sweet treats, or enjoy them straight from the fridge when snack time calls.
Just a daily handful, around 30g, is an easy way to add more taste, texture and plant-based goodness to your routine.
Small handful, big benefits
Walnuts might be small, but they bring a lot to the table! They’re the only tree nut that provides the plant-based omega-3 ALA (2.7g per 30g handful), which supports heart and brain health[1], as well as 4.4g protein and 1.4g fibre[2], helping you feel fuller for longer.
They also carry the heart-healthy seal of approval from HEART UK, making them a simple, feel-good addition to everyday meals.
But the real reason we love them? They’re delicious, easy to use and endlessly adaptable.
5 reasons to love California Walnuts
- They’re small but mighty – a handful of California Walnuts is a simple way to bring together flavour and function. They add crunch, creaminess and plant-based goodness to the foods you already love.
- They make feel-good eating easy – it’s not about overhauling your meals. It’s about small, simple choices that make everyday food work a little harder. Sprinkle California Walnuts over breakfast, add them to lunch, stir them into dinner or keep them ready for snack time.
- They’re a winner in sweet and savoury dishes – their mild, creamy flavour means they work beautifully in almost anything!
- They’re perfect for busy days – California Walnuts are made for quick wins. Add them to traybakes, pasta dishes, salads, snack bars and batch-cook recipes for maximum flavour with minimal effort.
- They’re an everyday handful worth remembering – whether you’re keen to boost your fibre, add more plant-based foods to your routine or simply make meals more exciting, California Walnuts bring both flavour and goodness to every dish.
Your fridge is their happy place
A simple tip for keeping walnuts at their best: keep them in the fridge or freezer.
Keeping California Walnuts chilled helps protect their fresh taste and quality, so they’re ready whenever you need a quick snack, crunchy topping or last-minute recipe upgrade.
And when you’re shopping, look for California or USA on pack.
Make today a walnut day
This National Walnut Day, why not make California Walnuts part of your everyday routine?
Add a handful to breakfast. Sprinkle them over lunch. Stir them into dinner. Bake them into something lovely. Or try one of our easy recipes below and discover just how simple it is to bring more crunch, flavour and goodness to your day!
Harissa Chicken, California Walnut & Bean Traybake
Ingredients
- 8 skinless chicken thigh fillets halved
- 2 tbsp harissa paste
- 1 tsp smoked paprika
- 2 cloves garlic finely chopped
- 1 tbsp oil
- 2 peppers sliced,1 red, 1 yellow
- 400 g can cannellini beans
- 75 g California Walnuts roughly chopped
- 2 tbsp Greek style yogurt
Instructions
- Preheat the oven to 200oC, gas mark 6.
- Place the chicken pieces in a large bowl and mix in the harissa, smoked paprika and garlic, season.
- Heat the oil in a large frying pan and fry the chicken and all the excess paste for 5 minutes until evenly golden. Transfer to a large roasting tin with the pan juices and add the peppers and beans with their juices, bake for 20 minutes.
- Stir in the Walnuts and Greek style yogurt and bake for a further 5 minutes.
Nutrition
Notes
Orzo, Tomato, Feta & California Walnut Traybake
Ingredients
- 300 g orzo pasta
- 1 red pepper sliced
- 2 cloves garlic crushed
- 3 tbsp pesto
- Pinch chilli flakes optional
- 1 vegetable stock cube
- 400 g can chopped tomatoes
- 200 g cherry tomatoes
- 75 g California Walnuts roughly chopped
- ½ x 25g pack basil shredded, plus extra leaves to garnish
- 200 g pack feta
Instructions
- Preheat the oven to 200oC, gas mark 6.
- Place the orzo, pepper, garlic, pesto and chilli flakes (if using) in a large roasting tin.
- Dissolve the stock cube in 500ml boiling water. Stir the chopped tomatoes into the tray with the stock. Stir well and add the cherry tomatoes.
- Bake for 15 minutes then stir. Mix together the Walnuts and basil, sprinkle over the traybake and crumble over the feta, bake for a further 15 minutes until tender.
- Serve scattered with fresh basil leaves.
Nutrition
Notes
Leek, Bean, California Walnut & Goats Cheese Traybake Tart
Ingredients
- 1 tbsp oil
- 2 leeks sliced
- 2 cloves garlic finely chopped
- 2 tsp Dijon mustard
- 400 g can red kidney beans drained and rinsed
- 320 g pack ready rolled puff pastry sheet
- 75 g soft goat’s cheese
- 75 g California Walnuts chopped
Instructions
- Preheat the oven to 200oC, gas mark 6.
- Heat the oil in a large frying pan and fry the leeks and garlic for 5-6 minutes until softened, season and stir in the Dijon and beans.
- Unroll the pastry sheet onto a large baking tray, still on its paper. Score a 1cm border with a sharp knife around the edges.
- Spread the leek mixture over the pastry keeping it within the border. Dot over the goat’s cheese and sprinkle with Walnuts.
- Bake for 25-30 minutes until golden.
Nutrition
Notes
Date, Apricot & California Walnut Slices
Ingredients
- 2 tbsp chia seeds
- 300 g pitted soft dates
- 300 g dried apricots
- 1 tsp ground cinnamon
- 1 tbsp coconut oil melted
- 150 g California Walnuts chopped
- 1 tbsp mixed seeds
Instructions
- Line a 20cm square tin with baking parchment.
- Place the chia seeds in a small bowl with 5 tbsp boiling water and leave for 10 minutes to soak.
- Meanwhile, place the dates, 200g apricots, cinnamon and coconut oil in a food processor and blitz to give a coarse paste. Add the soaked chia seeds and pulse until well blended.
- Transfer to a large bowl and stir in the remaining apricots, chopped and 100g Walnuts. Press into the prepared tin. Mix the remaining Walnuts and seeds together, sprinkle over the date mix and press in gently. Allow to chill until required.
- Cut into 12 rectangles to serve.
Nutrition
Notes
[1] Sala-Vila A, Fleming J, Kris-Etherton P, Ros E. Impact of alpha-linolenic acid, the vegetable omega-3 fatty acid, on cardiovascular disease and cognition [published ahead of print February 16, 2022]. Advances in Nutrition. doi.org/10.1093/advances/nmac016.
[2] Food Standards Agency (2002), McCance & Widdowson’s The Composition of Foods, Seventh summary edition. Cambridge: Royal Society of Chemistry
