Strawberry Salad with Lightly Candied Walnuts and Rosemary Balsamic Vinaigrette
Strawberries and candied pecans add a little bit of sweetness to your leafy greens in this Strawberry Salad with Lightly Candied Walnuts and Rosemary Balsamic Vinaigrette. Makes a great side dish or light entree.
Servings: 2
Calories: 280kcal
Ingredients
- 1/4 cup walnuts, coarsely chopped
- 1 1/2 teaspoons granulated sugar
- 2 Tablespoons balsamic vinegar
- 1 teaspoon maple syrup or honey
- 1 teaspoon fresh or dried rosemary, minced
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 Tablespoons olive oil
- 6 medium strawberries, stemmed, cored and sliced
- 5 ounces salad greens (spring mix or mixed field greens spinach, arugula, red or leaf lettuce), about 8 cups
Instructions
- Toast walnuts in a medium non-stick skillet over medium-high heat. When they become fragrant, push walnuts to the side of the skillet. Add sugar to the center of the skillet to melt. Stir the walnuts into the melted sugar. The nuts will only be lightly coated. Remove from heat and allow to cool in the skillet. Break up clumps of nuts with a wooden spoon or your hands.
- Whisk together remaining teaspoon of syrup, balsamic vinegar, rosemary, salt and pepper. Continue whisking vigorously while slowly drizzling in the olive oil. Toss greens with this dressing to coat in a large bowl.
- Split greens evenly among 2-4 bowls. Top with portions of sliced strawberries and candied walnuts. Serve immediately.
Notes
Recipe serves 2 as an entree, or 4 as a side or appetizer.
Nutrition
Calories: 280kcal
