Winter Salad with Maple Candied Walnuts & Balsamic Fig Dressing

A Winter Salad to Brighten Even the Coldest Day

Winter. The word itself conjures images of crackling fireplaces, cozy sweaters, and...well, let's be honest, sometimes a bit of a culinary slump. The vibrant colors of summer's bounty seem a distant memory, replaced by root vegetables and hearty stews. But even in the depths of winter, there's a way to bring a burst of freshness and flavor to your table – and it all starts with this incredible winter salad.

As a busy working mom, I need recipes that are both delicious and quick. This salad hits the mark perfectly. The candied walnuts add a delightful crunch and sweetness that balances beautifully with the peppery bite of the arugula and the tangy balsamic fig dressing. It's the perfect side dish to any winter meal, but it's also substantial enough to be a light lunch on its own. And let's be honest, the beautiful presentation makes it almost too pretty to eat (almost!).

The best part? This recipe is incredibly adaptable. Don't have pomegranate arils? No problem! Dried cherries or even chopped apples would work wonderfully. Feeling adventurous? Try adding some crumbled bacon or toasted pecans for extra flavor and texture. The beauty of this salad is its versatility – you can tailor it to your own preferences and what you have on hand.

Why This Salad is a Winter Winner

Beyond the delicious taste, this salad offers several advantages:

• Quick and Easy: The recipe is simple and straightforward, perfect for busy weeknights.
• Nutrient-Packed: The mix of greens, pomegranate, and walnuts provides a healthy dose of vitamins, antioxidants, and fiber.
• Beautiful Presentation: This salad is visually stunning, making it ideal for entertaining guests or simply brightening up your own dinner table.
• Versatile and Adaptable: Easily customize the ingredients to your liking and what’s in season.

One of my favorite things about this salad is the maple candied walnuts. The process is super simple, but the results are truly transformative. The sweet and slightly spicy walnuts add a textural and flavorful element that elevates the entire salad to a new level. I often make a double batch of these candied walnuts and keep them on hand for snacking – they're irresistible!

The balsamic fig dressing is another star of the show. The rich, slightly sweet flavor of fig preserves complements the other ingredients beautifully. It's a perfect balance of sweet and tangy, adding a depth of flavor that you won't find in your average salad dressing. I highly recommend making your own dressing rather than using a store-bought one; the difference is truly noticeable.

Beyond the Recipe: Embracing the Winter Season

This salad isn’t just a meal; it's a celebration of winter's bounty. It's a reminder that even during the colder months, there's an abundance of fresh, flavorful ingredients to enjoy. It’s about taking the time to appreciate the simple things, like the satisfying crunch of a candied walnut or the bright burst of flavor from a pomegranate aril. It's about slowing down, savoring the moment, and finding joy in the simple act of preparing and sharing a delicious meal.

So, the next time you find yourself craving a vibrant and satisfying meal during the winter months, look no further than this Winter Salad with Maple Candied Walnuts and Balsamic Fig Dressing. It's a recipe that’s both comforting and exciting, a testament to the fact that winter doesn't have to mean a culinary compromise. Embrace the season, embrace the flavors, and enjoy!

I encourage you to share your own winter salad creations! What are your favorite ingredients to include in your winter salads? Let me know in the comments below. Happy cooking!

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!