Winter Salad with Maple Candied Walnuts + Balsamic Fig Dressing

A Winter Salad to Warm the Soul: My Simple, Delicious Recipe

As a busy working mom, time in the kitchen is precious. I need recipes that are quick, easy, and, most importantly, delicious. This winter salad with maple candied walnuts and balsamic fig dressing fits the bill perfectly. It's a vibrant explosion of flavors and textures, a beautiful contrast to the often-heavy fare of the winter season. It's elegant enough for a dinner party, yet simple enough for a weeknight meal. And the best part? It takes less than 30 minutes to prepare!

The key to this salad is the balance. The peppery arugula and spinach provide a robust base. The sweetness of the maple candied walnuts offers a delightful counterpoint to the tartness of the pomegranate arils and cranberries. The balsamic fig dressing brings it all together, tying the flavors into a harmonious whole. It's a salad that’s both satisfying and refreshing, leaving you feeling energized and ready to tackle whatever the day throws your way. I often find myself making a double batch – one for dinner, and another for lunch the next day. It's just that good!

The Magic of Maple Candied Walnuts: Let's talk about the star of the show – the maple candied walnuts. They're incredibly easy to make. Simply toss walnuts with maple syrup, cinnamon, a pinch of red pepper flakes (for a subtle kick), and a little salt. Roast them in the oven until golden brown and crispy. The process is quick, and the result? A crunchy, sweet, and slightly spicy delight that adds a whole new dimension to the salad. You can even make a big batch and store them in an airtight container for snacking throughout the week.

A Dressing to Remember: The balsamic fig dressing is the perfect complement to the sweet and savory components of the salad. It's simple to whip up – just whisk together olive oil, balsamic vinegar, fig preserves, and a pinch of salt. The richness of the olive oil blends beautifully with the tangy balsamic vinegar and the sweetness of the fig preserves, creating a dressing that's both flavorful and subtly complex. I like to drizzle it just before serving to maintain the crispness of the salad greens.

A Versatile Recipe: This salad is remarkably adaptable. Feel free to experiment with different types of greens – baby spinach, kale, or even a spring mix all work wonderfully. You can also adjust the amount of cranberries and pomegranate arils to your preference. If you’re not a fan of goat cheese, feta or even crumbled blue cheese would be delicious substitutes. The possibilities are endless! This is a recipe that encourages creativity and allows you to tailor it to your own tastes and preferences.

Beyond the Salad: This salad is not just a meal; it's an experience. The vibrant colors, the delightful textures, and the explosion of flavors make it a true feast for the senses. It's a salad that's perfect for any occasion – a casual weeknight dinner, a festive holiday gathering, or even a romantic lunch date. It's versatility extends beyond the dinner table as well. I often pack a smaller portion for my lunch at work. It’s the perfect midday pick-me-up, full of energy-boosting nutrients and delicious flavors that keep me going through the afternoon slump.

More than Just a Meal, a Moment: For me, this winter salad is more than just a delicious and healthy meal; it's a moment of mindfulness. It's a chance to pause, to savor the flavors, and to appreciate the simple pleasure of a well-made dish. In the hustle and bustle of daily life, finding these small moments of peace and satisfaction is essential. And this salad, with its simple elegance and vibrant flavors, provides just that – a moment of mindful enjoyment, a delicious escape from the everyday.

So, next time you’re looking for a quick, easy, and incredibly delicious salad, give this recipe a try. I guarantee it will become a new favorite in your kitchen. It's a recipe that's as versatile as it is delicious, allowing you to customize it to fit your preferences and dietary needs. So go ahead, experiment, have fun, and enjoy the deliciousness!

Step-by-step

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• Pick out the walnuts from all four of the Salad Savors packets and add them 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 times throughout cooking until the walnuts are toasted and golden.
• Remove from the oven and spread the walnuts in one layer. Allow to cool.
• Add the greens to a large salad bowl.
• Add the pomegranate arils and the cranberries from the DeLallo Fresh Salad Savors.
• Add the cooled walnuts and gently toss the salad.
• Add the goat cheese.
• 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!