Winter Salad with Maple Candied Walnuts + Balsamic Fig Dressing (+ a big giveaway!)
Winter Salad with Maple Candied Walnuts + Balsamic Fig Dressing (+ a big giveaway!) takes about 35 minutes from beginning to end. One serving contains 340 calories, 3g of protein, and 19g of fat. This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe serves 4 and costs $3.08 per serving. If you have pomegranate arils, balsamic vinegar, crushed red pepper, and a few other ingredients on hand, you can make it. It is perfect for Winter. 997 people were glad they tried this recipe. It is brought to you by Half Baked Harvest. Plenty of people really liked this side dish. Taking all factors into account, this recipe earns a spoonacular score of 72%, which is solid. Similar recipes are Winter Beet and Pomegranate Salad with Maple Candied Pecans + Balsamic Citrus Dressing, Winter Salad with Clementine Dressing and Vanilla Bean Candied Walnuts, and Fig and halloumi salad with balsamic fig dressing.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 25 minutes
Ingredients:
2 cups arugula
1/4 cup balsamic vinegar
1/4 teaspoon cinnamon
pinch of crushed red pepper
1 tablespoon fig preserves
1/3 cup pure maple syrup
6 cups mixed greens (I used baby kale and spinach)
1/3 cup olive oil
arils from one pomegranate
4 DeLallo Fresh SaladSavors® salad topping packs (OR 2 cups raw walnuts, 1 cup dried cranberries and 8 ounces crumbled goat cheese)
1/2 teaspoon salt
salt and pepper, to taste
Equipment:
baking paper
baking sheet
oven
bowl
whisk
Cooking instruction summary:
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Pick out the walnuts from all four of the Salad Savors packets and add them to the baking sheet. Toss the walnuts with the maple syrup, cinnamon, crushed red pepper and salt. Bake for 15-25 minutes, stirring 2-3 time throughout cooking until the walnuts are toasted and golden. Remove from the oven and spread the walnuts in one layer. Allow to cool.Add the greens to a large salad bowl. Add the pomegranate arils and the cranberries from the DeLallo Fresh Salad Savors. Add the cooled walnuts and gently toss the salad. Add the goat cheese.To make the dressing, whisk the olive oil, balsamic vinegar, fig preserves and salt until combined. Just before serving, drizzle the dressing over the salad and gently toss. Enjoy!
Step by step:
1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Pick out the walnuts from all four of the Salad Savors packets and add them to the baking sheet. Toss the walnuts with the maple syrup, cinnamon, crushed red pepper and salt.
2. Bake for 15-25 minutes, stirring 2-3 time throughout cooking until the walnuts are toasted and golden.
3. Remove from the oven and spread the walnuts in one layer. Allow to cool.
4. Add the greens to a large salad bowl.
5. Add the pomegranate arils and the cranberries from the DeLallo Fresh Salad Savors.
6. Add the cooled walnuts and gently toss the salad.
7. Add the goat cheese.To make the dressing, whisk the olive oil, balsamic vinegar, fig preserves and salt until combined. Just before serving, drizzle the dressing over the salad and gently toss. Enjoy!
Nutrition Information:
covered percent of daily need
