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:

Quickview
560k Calories
11g Protein
42g Total Fat
40g Carbs
26% Health Score
Limit These
Calories
560k
28%

Fat
42g
65%

  Saturated Fat
6g
43%

Carbohydrates
40g
14%

  Sugar
28g
32%

Cholesterol
8mg
3%

Sodium
154mg
7%

Get Enough Of These
Protein
11g
22%

Manganese
1mg
98%

Copper
0.88mg
44%

Vitamin B2
0.42mg
24%

Vitamin K
25µg
24%

Phosphorus
225mg
23%

Fiber
5g
22%

Magnesium
84mg
21%

Folate
82µg
21%

Vitamin C
16mg
20%

Vitamin B6
0.34mg
17%

Vitamin E
2mg
17%

Vitamin A
821IU
16%

Vitamin B1
0.21mg
14%

Potassium
458mg
13%

Iron
2mg
12%

Zinc
1mg
12%

Calcium
110mg
11%

Vitamin B5
0.66mg
7%

Vitamin B3
1mg
5%

Selenium
3µg
4%

covered percent of daily need
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