Winter Salad with Maple Candied Walnuts + Balsamic Fig Dressing (+ a BIG GI
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1/2 teaspoon salt
- salt and pepper to taste
- 1/3 cup olive oil
- 2 cups arugula
- 1/4 teaspoon cinnamon
- 1/3 cup pure maple syrup
- 1/4 cup balsamic vinegar
- pinch of crushed red pepper
- 6 cups mixed greens (i used baby kale and spinach)
- arils from one pomegranate
- 1 tablespoon fig preserves
- 4 [delallo fresh saladsavorsâ® salad topping packs | http://www.dela 1 cup dried cranberries and 8 ounces crumbled goat cheese)
- Carbohydrate 15.5500962577826 g
- Cholesterol 0 mg
- Fat 4.57262000573386 g
- Fiber 0.168495832045873 g
- Protein 0.214306250223928 g
- Saturated Fat 0.633022292458398 g
- Serving Size 1 1 AS A SIDE SALAD (44g)
- Sodium 25.217059906459 mg
- Sugar 15.3816004257368 g
- Trans Fat 0.133115791821939 g
- Calories 104 calories
Instructions 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!
