This Winter Salad with Maple Candied Walnuts and Balsamic Fig Dressing is the perfect combination of flavors and textures. The sweetness of the maple candied walnuts pairs beautifully with the tangy balsamic fig dressing, while the pomegranate seeds add a burst of freshness. It's a delightful salad to enjoy during the colder months.
Ingredients: 4 cups mixed winter greens e.g., kale, spinach, arugula. 1 cup pomegranate seeds. 1 cup sliced red onion. 1 cup crumbled goat cheese. 1 cup maple candied walnuts see instructions below. For Maple Candied Walnuts:. - 1 cup walnut halves. - 1/4 cup pure maple syrup. - 1/4 teaspoon salt. For Balsamic Fig Dressing:. - 1/2 cup extra virgin olive oil. - 1/4 cup balsamic vinegar. - 2 tablespoons fig preserves. - Salt and pepper to taste.
Instructions: To make Maple Candied Walnuts: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, toss the walnut halves with maple syrup and salt until evenly coated. Spread the coated walnuts in a single layer on the prepared baking sheet. Bake in the preheated oven for 15-20 minutes or until the walnuts are caramelized and slightly crispy. Be sure to stir them once or twice during baking to prevent sticking. Remove from the oven and let them cool completely. Once cooled, break them into smaller pieces. For Balsamic Fig Dressing: In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, fig preserves, salt, and pepper until well combined. Adjust the seasoning to your taste. To Assemble the Salad: In a large salad bowl, combine the mixed winter greens, pomegranate seeds, sliced red onion, and crumbled goat cheese. Drizzle the Balsamic Fig Dressing over the salad and toss gently to coat the ingredients with the dressing. Top the salad with the maple candied walnuts. Serve immediately and enjoy your delicious Winter Salad!
Prep Time: 20 minutes
Cook Time: 15 minutes
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