A bright cranberry dressing is the perfect addition to this salad.
  • Makes: 2 cups walnuts, 1 cup vinaigrette
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Difficulty Rating: Easy

  • Recipe Created By:
  • Recipe From: Tennessee Home & Farm

Ingredients

Spiced Walnuts

  • 2 cups walnut halves
  • 2 tablespoons butter, melted
  • ½ teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • ⅛ teaspoon cayenne pepper

Cranberry Vinaigrette

  • ½ cup fresh cranberries
  • 2 small cloves garlic
  • ½ cup olive oil
  • 2 tablespoons white wine vinegar
  • ¼ cup maple syrup or honey
  • ½ teaspoon salt

Salad

  • 6-8 cups baby kale and spinach mix (or any favorite mixed greens)
  • ½ cup white cheddar or asiago cheese shavings
  • ⅓ cup golden raisins
  • ⅓ cup dried cranberries

See Also:  Henrietta's Pumpkin Bread With Pecans

Instructions

  1. Heat oven to 350 degrees. In a bowl, combine all ingredients for spiced walnuts and toss well to coat nuts evenly with butter and spice mixture. Place nuts on a baking sheet and bake for 10 minutes, turning several times to ensure even browning. Remove from oven and allow to cool completely.
  2. In a blender, combine all vinaigrette ingredients and puree until very well combined, creamy and bright pink.
  3. To assemble salad, divide greens evenly between 4 to 6 salad bowls. Sprinkle spiced walnuts, dried fruits and cheese on top of each bowl of greens. Drizzle vinaigrette over the top of each salad. Serve immediately.

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