Monday Munchies: Winter Salad With Candied Walnuts & Balsamic Fig Dressing

Did you eat a little too much over the festive season and are craving a bit of healthy salad like us? We found a perfect Winter salad that’ll do just the trick.


2 cups raw walnuts
1 cup dried cranberries
8 ounces crumbled goat cheese
1/3 cup pure maple syrup
1/4 teaspoon cinnamon
pinch of crushed pepper
1/2 teaspoon salt
6 cups mixed greens (baby kale and spinach)
2 cups arugula
Arils from one pomegranate

Balsamic Fig Dressing:
1/3 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon fig preserves
salt and pepper, to taste



1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Add the walnuts 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.

2. Add the greens to a large salad bowl. Add the pomegranate arils and the cranberries. Add the cooled walnuts and gently toss the salad. Add the goat cheese.

3. 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!


Credit // Half Baked Harvest

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