Candied Walnut Cranberry Salad with Balsamic Dressing
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This recipe is written so that you can prepare the candied walnuts and dressing the day before you serve the salad. My guests beg for it every time they come to visit, and most go back for seconds and thirds.
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.
Transfer walnuts to a sheet of aluminum foil or silicone baking sheets until completely cool.
Place a paper towel inside a resealable storage bag or covered container to absorb moisture. Layer the nuts on top of the paper towel. Store in a cool place.
To Make the Dressing:
Add all of the dressing ingredients except the pepper in a measuring cup or other container. Whisk together thoroughly. Set aside overnight, in an air-tight container, at room temperature. Strain out garlic, if desired. Season with pepper and salt, and stir. Store in refrigerator or use immediately.
To Make the Salad:
Add 2 tablespoons of dressing to a large salad bowl. Add bags of salad. Sparingly, add additional dressing, to taste. Top with candied walnuts and dried cranberries. If desired, crumble feta cheese on top. Have additional freshly ground pepper available for those who desire more. If serving individual plates, be sure to distribute the walnuts and cranberries on top of each serving.
The walnuts should be made in advance and stored to make your cooking day a breeze.