Candied Walnut Salad With Walnut Vinaigrette Recipes

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CANDIED WALNUTS FOR COMPOSED SALAD

Use this recipe as an ingredient in our Composed Salad of Roasted Broccoli, Romaine, Chickpeas, and Walnuts.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 1 cup

Number Of Ingredients 6



Candied Walnuts for Composed Salad image

Steps:

  • Preheat oven to 400 degrees. Combine all ingredients on a rimmed baking sheet, and spread out mixture. Roast, stirring occasionally, until golden brown, about 10 minutes. Let cool.

1 cup walnut halves
1 garlic clove, crushed
3 tablespoons honey
1 tablespoon plus 1 teaspoon fresh lemon juice
1/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

CANDIED WALNUT SALAD WITH WALNUT VINAIGRETTE

Sweet, nutty, and herbally aromatic, this vinaigrette compliments a wide variety of dishes, and is easy to make! The sugared walnuts, nut oils, and fresh herbs dramatically open the palate for roasted meats, crisp wines, and full-bodied fare. It is a great herald for spring!

Provided by Aaron Geiger

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 40m

Yield 8

Number Of Ingredients 13



Candied Walnut Salad with Walnut Vinaigrette image

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with foil.
  • Melt butter in a small saucepan over medium heat. Stir in brown sugar, and cook until the sugar has melted and turned deep brown - but not burnt, 5 to 8 minutes.
  • Once the sugar has browned, stir in walnut halves until coated with caramelized sugar. Spread out onto prepared baking sheet, and place into preheated oven. Cook until the center of the walnuts have just turned a light golden brown, about 5 minutes. Once done, remove from the oven and allow to cool until warm or room temperature.
  • Whisk the vinegar together with the chives, parsley, dill, and chervil. Whisk in walnut and peanut oils until well combined.
  • To serve, toss the arugula with enough dressing to moisten in a large bowl. Season to taste with salt and pepper. Place onto salad plates and garnish with candied walnuts.

Nutrition Facts : Calories 596 calories, Carbohydrate 21 g, Cholesterol 3.8 mg, Fat 56.5 g, Fiber 3.5 g, Protein 7.5 g, SaturatedFat 7.1 g, Sodium 25.8 mg, Sugar 15.3 g

1 tablespoon butter
½ cup brown sugar
12 ounces walnut halves
½ cup apple cider vinegar
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1 ¼ teaspoons chopped fresh dill
1 tablespoon chopped fresh chervil
½ cup walnut oil
½ cup peanut oil
10 ounces arugula leaves or spring mix
salt to taste
ground multi-colored peppercorns to taste

CANDIED WALNUT SALAD

Originally from one of the American Diabetes Association cookbooks, I made changes to make it tastier. Deliciously tangy with crunchy sweetness throughout! For a healthier version, use margerine instead of butter and only 1/4 cup walnuts. Also, split the salad into 4 servings.

Provided by LoydaP

Categories     Easy

Time 30m

Yield 3 serving(s)

Number Of Ingredients 7



Candied Walnut Salad image

Steps:

  • Preheat oven to 350 degrees.
  • In a small bowl combine butter and brown sugar. Microwave on high 30 seconds or until butter and sugar have dissolved.
  • Toss walnuts in the butter/sugar mix. Spread on a cookie sheet and bake 15-20 minutes or until beginning to brown.
  • In salad bowl, make the dressing by combining vinegar, oil, and mustard.
  • Gently toss greens in dressing.
  • Allow walnuts to cool 10-15 minutes, then toss with greens.
  • Serve and enjoy!

Nutrition Facts : Calories 237, Fat 21.1, SaturatedFat 4.2, Cholesterol 10.2, Sodium 50, Carbohydrate 11.8, Fiber 1.4, Sugar 9.4, Protein 3.1

1 tablespoon butter
2 tablespoons brown sugar
1/2 cup walnuts, chopped
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 teaspoon Dijon mustard
4 cups mixed baby greens

SWEET AND TANGY CABBAGE SALAD WITH CANDIED WALNUTS

Provided by Aaron McCargo Jr.

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 20



Sweet and Tangy Cabbage Salad with Candied Walnuts image

Steps:

  • Preheat the oven to 250 degrees F.
  • In a medium-sized saucepan, bring the water, sugar and walnuts to a boil. Boil for 1 minute, then drain the liquid from the walnuts. Reserve 2 tablespoons of the walnut syrup. Transfer the walnuts to a sheet pan lined with parchment paper and sprayed with cooking spray. Season the walnuts with salt, cayenne and smoked paprika. Bake for 15 minutes until toasted and dry. Remove from the oven and set aside to cool.
  • In a large serving bowl, add the cabbage, romaine, bean sprouts, oranges, cherries and cheese. Top with the walnuts and toss with the desired amount of Lemon-Thyme Vinaigrette.
  • In a medium bowl add the lemon juice, simple syrup, mustard and thyme. Whisk in the olive oil and season with salt and pepper.

2 cups water
2 cups sugar
1 1/2 cups walnut halves
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon smoked paprika
1 head napa cabbage, chopped
1 head romaine, chopped
1 1/2 cups bean sprouts
2 oranges, cut into supremes
1/2 cup dried cherries
1/2 cup Gorgonzola cheese, crumbled
Lemon-Thyme Vinaigrette, recipe follows
1 lemon, juiced
2 tablespoons reserved walnut simple syrup
1/4 teaspoon dry mustard
2 tablespoons freshly chopped thyme leaves
1/4 cup olive oil
Pinch salt
Pinch cracked black pepper

CANDIED WALNUT BUTTER SALAD

Provided by Sandra Lee

Time 22m

Yield 8 servings

Number Of Ingredients 9



Candied Walnut Butter Salad image

Steps:

  • Preheat oven to 375 degrees F.
  • Line a large cookie sheet with foil and spray with nonstick spray. In a 10-inch skillet over medium heat, add 6 tablespoons sugar and orange-tangerine juice. Bring to a simmer, and then add walnuts. Cook until sugar is absorbed and mixture starts to caramelize around walnuts, stirring constantly, about 2 minutes.
  • In a small bowl, mix cinnamon and remaining 3 tablespoons sugar. Toss walnuts in cinnamon-sugar. Place walnuts in single layer on prepared cookie sheet. Bake until walnuts appear crystallized and toasted, about 8 minutes. Set aside
  • Place 4 to 6 dry lettuce leaves on each plate. Randomly place orange segments, onion slices, and walnuts on top of each lettuce bed. Drizzle 2 tablespoons of dressing on top of each salad and serve.

Nonstick vegetable spray
6 tablespoons plus 3 more tablespoons sugar
3 tablespoons orange-tangerine juice
2 cups walnut halves
1/2 teaspoon ground cinnamon
2 heads butter lettuce, washed and dried
2 (8-ounce) cans mandarin orange segments
1/2 red onion, very thinly sliced
1 cup purchased Asian-style salad dressing (such as miso dressing or ginger dressing)

PARMESAN AND CANDIED WALNUT SALAD

Provided by Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 7



Parmesan and Candied Walnut Salad image

Steps:

  • So first things first, you put all the components of your salad together. Combine the romaine lettuce, the candied walnuts, and the sliced pears n a serving bowl.
  • Whisk the lemon juice, extra-virgin olive oil, and the salt and pepper, to taste, in a small bowl. Drizzle the dressing over the salad.
  • For the finishing touch, shave some fresh Parmesan over the top and serve.

3 heads romaine lettuce, washed, dried and leaves roughly torn
1 1/2 cups store-bought candied walnuts
1 large sliced pear or apple
Shaved Parmesan, to taste
1 lemon, juiced
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper

MIXED GREENS SALAD WITH STRAWBERRIES AND CANDIED WALNUTS

Provided by Food Network

Categories     side-dish

Time 35m

Yield 12 servings

Number Of Ingredients 17



Mixed Greens Salad with Strawberries and Candied Walnuts image

Steps:

  • To make the candied walnuts: In a large skillet, melt the butter over medium heat. Add the walnuts, sugar, cinnamon, and salt and cook, stirring constantly, until the sugar melts and caramelizes, about 2 minutes. Transfer to a silicone mat-lined baking sheet and let cool completely, 20 minutes.
  • To make the vinaigrette: In a jar with a lid, add the sugar, vinegar, hot water, mixed berry jam, and garlic powder. Add the oil and salt. Cover and shake vigorously to combine.
  • To make the salad: In a large bowl, toss together the mixed greens and 1/2 cup of the strawberries. Add the vinaigrette to taste and toss until the greens are coated. Top with the remaining strawberries and sprinkle the feta cheese and candied walnuts on top.

1 tablespoon unsalted butter
1 cup walnuts
1/4 cup granulated sugar
Pinch ground cinnamon
Pinch kosher salt
2 tablespoons sugar
2 tablespoons blush wine vinegar
2 tablespoons hot water
2 teaspoons mixed berry jam
1/4 teaspoon garlic powder
1/4 cup extra virgin olive oil
Pinch kosher salt
10 ounces mixed greens
1 cup sliced strawberries
1 cup candied walnuts (or pecans)
1/2 cup feta cheese
Blush wine vinaigrette, homemade (recipe follows) or store bought

FRISEE SALAD WITH GOAT CHEESE, MAPLE VINAIGRETTE AND CANDIED WALNUTS

Provided by Food Network

Time 45m

Yield 6 servings

Number Of Ingredients 18



Frisee Salad with Goat Cheese, Maple Vinaigrette and Candied Walnuts image

Steps:

  • Make the vinaigrette: In a small bowl whisk together the vinegar, syrup and shallot, add the oils in a stream, whisking, and whisk the vinaigrette until it is emulsified. Season the vinaigrette with salt and pepper.
  • Make the candied walnuts: In a saucepan simmer the walnuts in water to cover for 5 minutes, or until they are softened slightly, drain them, and transfer them to a paper towel to dry completely. In a bowl stir together the walnuts and the sugar. In a Dutch oven heat 3 inches of the oil to 350 degrees on a deep-fat thermometer and in it fry the walnuts in batches for 1 to 2 minutes, or until they are brown and crisp. Transfer the walnuts as they are fried with a slotted spoon to a baking sheet and season them with the salt and cayenne.
  • In a large bowl, toss the frisee with the dates and enough of the vinaigrette to just coat the salad, rserving any remaining vinaigrette for another use. Divide the salad among 6 plates, mounding it in the center, divide the cheeses and the bread around it, and sprinkle the salads with the walnuts and the herbs.

1/4 cup balsamic vinegar
2 tablespoons pure maple syrup
1 tablespoon minced shallot
1/2 cup extra-virgin olive oil
1/4 cup olive oil
1 teaspoon black pepper, or to taste
2 cups walnut halves
3/4 cup confectioners' sugar
Vegetable oil for deep-frying
1/2 teaspoon salt, or to taste
1/8 teaspoon cayenne, or to taste
3 large heads of frisee (French or Italian chicory, available at specialty produce markets), outer leaves discarded and the inner leaves rinsed, spun dry, and torn into 2-inch pieces
9 Medjool dates, pitted and sliced thin
3 ounces Laura Chenel's Taupiniere goat cheese or other such as St. Maure or Valencay, cut into 6 slices
3 ounces Laura Chenel's Chabis goat cheese or other such as Montrachet or Chevrion, cut into 6 slices
3 ounces Laura Chenel's Capriccio goat cheese cut into 6 slices
6 thin slices of whole-wheat walnut bread
Chopped fresh chervil and chives for garnish

MISSY'S CANDIED WALNUT GORGONZOLA SALAD

A yummy, easy salad with candied walnuts, cranberries, Gorgonzola cheese, mixed greens, and a raspberry vinaigrette. It's always a big hit and is requested by my friends and family constantly! Even my picky fiance!

Provided by MissyPorkChop

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 8



Missy's Candied Walnut Gorgonzola Salad image

Steps:

  • Place walnuts and sugar in a skillet over medium heat, stirring constantly until the sugar dissolves into a light brown liquid and coats the walnuts. Remove walnuts from skillet, and spread them out on a sheet of aluminum foil to cool.
  • Place in a large salad bowl the mixed greens, cranberries, cheese, vinaigrette, vinegar, and olive oil. Toss gently; add candied walnuts, and toss again.

Nutrition Facts : Calories 307.7 calories, Carbohydrate 29.4 g, Cholesterol 22.5 mg, Fat 19.2 g, Fiber 2.3 g, Protein 7.4 g, SaturatedFat 5.1 g, Sodium 273.4 mg, Sugar 24.2 g

½ cup walnut halves
¼ cup sugar
3 cups mixed greens
½ cup dried cranberries
½ cup crumbled Gorgonzola cheese
1 tablespoon raspberry vinaigrette
1 tablespoon white vinegar
1 tablespoon olive oil

JUST LIKE DEWEY'S CANDIED WALNUT AND GRAPE SALAD

Perfect for special occasions, but simple enough to make every night. Has a lovely citrus basil vinaigrette that goes well with this salad as well as others. Taste's just like the salad they serve at Dewey's Pizza in Cincinnati, Ohio.

Provided by PalatablePastime

Categories     Cheese

Time 10m

Yield 4 serving(s)

Number Of Ingredients 14



Just Like Dewey's Candied Walnut and Grape Salad image

Steps:

  • Place baby romaine leaves in a salad bowl and top with sliced grapes, candied nuts and crumbled gorgonzola (if making your own candied nuts do this step first so they have a moment to cool).
  • Whisk together orange juice, lemon juice, olive oil, balsamic vinegar, brown sugar, garlic, basil, dijon mustard, salt and pepper in a small bowl.
  • Serve dressing with salad.

Nutrition Facts : Calories 210.3, Fat 14.4, SaturatedFat 5.6, Cholesterol 18.6, Sodium 518.4, Carbohydrate 15, Fiber 2.8, Sugar 10.3, Protein 7.2

5 cups baby romaine leaves or 5 cups mesclun
1/2 cup red seedless grapes, halved
3 1/2 ounces quality gorgonzola, crumbled
1/2 cup candied walnuts or 1/2 cup candied pecans, halves (may purchase or make Candied Walnuts)
1/3 cup fresh orange juice
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
1 tablespoon aged balsamic vinegar
1 tablespoon fresh basil, minced
1 tablespoon brown sugar
1 clove garlic, minced
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper

BUTTER LETTUCE SALAD WITH CANDIED WALNUTS

This is a delicious salad that I adapted from one by Sandra Lee of Semi-Homemade Cooking on the Food Network. She recommends using an Asian-style salad dressing such as miso dressing or ginger dressing. We definitely prefer using a raspberry walnut vinaigrette. Also, the amount of cinnamon used in the candied walnuts may be decreased if desired -- I prefer just a little less, as well as the fact that the cinnamon seems to make it take longer for the walnuts to crystallize in the oven. I hope you enjoy this!

Provided by Pianolady

Categories     Low Cholesterol

Time 22m

Yield 4 serving(s)

Number Of Ingredients 9



Butter Lettuce Salad With Candied Walnuts image

Steps:

  • Preheat oven to 375°.
  • Line a sheet pan with Silpat (or with aluminum foil, sprayed with non-stick spray).
  • In a 10" skillet over medium heat, add 3 tablespoons of sugar and 1 1/2 tablespoons of orange juice (or tangerine juice-- or a combination).
  • Bring to a simmer, then add the walnuts.
  • Cook until sugar is absorbed and mixture starts to caramelize around walnuts, stirring constantly-- about 2 minutes.
  • In a small bowl, mix the cinnamon and remaining 1 1/2 tablespoons of sugar.
  • Toss the walnuts in the cinnamon-sugar mixture.
  • Place walnuts in a single layer on the prepared sheet pan.
  • Bake until walnuts appear crystallized and toasted (approximately 8 or more minutes).
  • Set aside.
  • Place 4 to 6 dry butter lettuce leaves on each plate.
  • Randomly place orange segments, onion slices and walnuts on top of each lettuce bed.
  • Drizzle about 2 tablespoons of dressing on top of each salad and serve.
  • (We prefer a Raspberry Walnut Vinaigrette).
  • Enjoy!

3 tablespoons sugar
1 1/2 tablespoons sugar
1 1/2 tablespoons orange juice or 1 1/2 tablespoons tangerine juice
1 cup walnut halves
1/4 teaspoon ground cinnamon
1 head butter lettuce, washed and dried
6 ounces canned mandarin orange segments
1/4 medium red onion, very thinly sliced
1/2 cup salad dressing (A Raspberry Walnut Vinaigrette or similar dressing is recommended)

CANDIED WALNUT GORGONZOLA SALAD

Make and share this Candied Walnut Gorgonzola Salad recipe from Food.com.

Provided by AZPARZYCH

Categories     Cheese

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6



Candied Walnut Gorgonzola Salad image

Steps:

  • Place walnuts and sugar in a skillet over medium heat, stirring constantly until the sugar dissolves into a light brown liquid and coats the walnuts Remove walnuts from skillet, and spread them out on a sheet of aluminum foil to cool.
  • Place in a large salad bowl the mixed greens, cranberries, cheese, vinaigrette.
  • Toss gently; add candied walnuts, and toss again.

1/2 cup walnut halves
1/4 cup sugar
3 cups mixed greens
1/2 cup dried cranberries
1/2 cup gorgonzola, crumbled
1 tablespoon raspberry vinaigrette dressing

SPINACH SALAD WITH CRANBERRIES AND CANDIED WALNUTS

Spinach, dried cranberries and candied walnuts tossed together with a honey vinaigrette dressing. Easy and delicious!

Provided by Cleanfreshcuisine

Categories     < 15 Mins

Time 15m

Yield 10 , 10 serving(s)

Number Of Ingredients 7



Spinach Salad With Cranberries and Candied Walnuts image

Steps:

  • Candy the walnuts: Place the walnuts and the 1/4 cup of sugar in a nonstick skillet. Turn heat to medium high and stir constantly with a wooden spoon until the sugar has melted and coated the walnuts. Turn onto a greased sheet of foil and separate with 2 forks. Let cool while assembling the salad.
  • Wash and dry the spinach. Tear into bite sized pieces and place in a large bowl.
  • Add cranberries and candied walnuts.
  • Make dressing: in a cruet, combine the olive oil, vinegar and honey. Shake well.
  • Dress the salad just before serving.

Nutrition Facts : Calories 184.2, Fat 14.8, SaturatedFat 2, Sodium 72.6, Carbohydrate 12.6, Fiber 2.3, Sugar 9.1, Protein 2.6

2 lbs fresh spinach, washed and dried
2/3 cup dried cranberries
1 cup candied walnuts
2/3 cup olive oil
1/8 cup apple cider vinegar
1/8 cup honey
1/4 cup sugar

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10 BEST MIXED GREEN SALAD WITH WALNUTS RECIPES - YUMMLY
Mixed Green Salad With Blue Cheese Crumbles, Apples, and Candied Walnuts Garnish With Lemon. granny smith apples, sugar, salt, blue cheese, mixed salad greens and 7 …
From yummly.com


RASPBERRY CANDIED WALNUT SALAD - CULINARY BUTTERFLY
Chop the lettuce into small bite-size pieces. Place the lettuce on individual salad plates or in a large salad bowl if you are making one large salad. Add the Raspberries and 3/4 of the goat cheese. Set aside. Drizzle the salad with dressing. Sprinkle remaining goat cheese on top of salads and serve. Recipe Notes.
From culinarybutterfly.com


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