Since the holidays are coming up I thought I would share the salad that all of my guests rave about. You will find three recipes below: Candied Walnuts, Balsamic Dressing and how to arrange this all together with baby greens or spring greens; and top it all off with dried cranberries and optional feta cheese. This recipe can be made with sugar or agave syrup. I have used both successfully, notice no difference, and they both taste excellent! – and so easy to make! Enjoy this candied walnut salad, along with your guests.
Ingredients:
- 2 Tablespoon butter, salted or unsalted (or olive oil)
- 1 Tablespoon balsamic vinegar
- 1 Tablespoon sugar or agave syrup
- 2 cups walnuts
- A sheet of aluminum foil or wax paper
- 1/4 cup balsamic vinegar
- 1 tablespoon gluten free mustard (French's and Grey Poupon were gluten-free last time I checked)
- 2 teaspoons light or dark brown sugar or agave syrup
- 3/4 teaspoon fresh ground pepper
- 3/4 cup olive oil
- 2 cloves garlic, minced (optional)
- 2 bags Spring Mix (or if available, straight from your garden)
- Dried cranberries
- Feta cheese (optional)
For Candied Walnuts
For Balsamic Dressing
For Salad
Instructions:
- In a non-stick frying pan, melt the butter on about medium heat (not too high if using butter or it may burn).
- Add the sugar/agave and vinegar, stirring well, and cooking until the sugar is dissolved and well blended.
- Add the walnuts and stir; cook for about 4-5 minutes.
- Remove the nuts from the skillet and place them on a sheet of aluminum foil or wax paper until completely cool.
- Place a paper towel or cheese cloth inside a sealable container or ziplock bag. (This prevents the nuts from absorbing moisture.)
- Layer the nuts on top of the paper or cloth.
- Store in a cool place.
- Add all the above ingredients except the pepper in a measuring cup (easy pour spout makes it easy to pour).
- Whisk together.
- Set aside overnight in an air-tight container.
- If using, strain the garlic out of the dressing, if desired.
- Add pepper and stir.
- Pour into a container with a pour spout. You may serve it in a creamer, if you do not have a dressing container.
- Arrange a serving size portion of baby greens or spring greens on each salad plate.
- Top with candied walnuts and dried cranberries.
- Allow each guest to add their own dressing. Warn them that a little goes a long way. You can set a dish of feta cheese out for guests who like it. Have additional fresh ground pepper available for those who desire more.
Tips
The walnuts should be made in advance and stored to make your cooking day a breeze.
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I’m just curious how many does this salad serve? I am going to make it for a wedding shower of about 25 and need to know if I should double the recipe?
Thanks!!!
Hi Amanda,
I have made this and it fed 8 people with a 3 or 4 people going back for seconds; then again for about 22 people and had to make another half recipe, but only about 2 other people went back for seconds because there was so much food at that gathering. It really depends upon what else is served.
Good idea. It seems like they would dry better. Thanks for the tip. Happy New Year to you also!
Great to hear, Denise! I really wanted to add flax seed to mine, but I hear from some with celiac disease that they are not up for flax seeds yet. Ground flax seeds are a compliment to and I recently learned, work well with oats.
I just made these candied walnuts. I added a little brown sugar to the sauce before adding the walnuts. They are the best I ever tasted! I can’t stop eating them.
Oh good, Denise. Glad you are enjoying them! I used to use brown sugar, but found they dry better with white. I use white sugar when I have guests. They stick together a little more with agave, but my own personal use I find it healthier. Happy new year!