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Ingredients50 m servings 283 cals
Original recipe yields 6 servings
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
- Whisk brown sugar and water together in a small saucepan; bring to a boil and cook until reduced to a caramel syrup, 5 to 10 minutes.
- Arrange walnuts and pecans on the prepared baking sheet.
- Toast nuts in the preheated oven until fragrant, about 5 minutes. Pour caramel syrup over nuts; toss to coat. Bake until nuts are lightly browned and syrup has thickened, 8 to 10 more minutes. Let cool on baking sheet.
- Mix salad greens, strawberries, blackberries, blue cheese, cranberries, dates, and vinaigrette dressing; toss to coat. Sprinkle candied nuts over salad.
Per Serving: 283 calories; 13.9 g fat; 36.8 g carbohydrates; 6.8 g protein; 13 mg cholesterol; 415 mg sodium. Full nutrition