Date Summer Salad recipe

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Ingredients

½ cup brown sugar
⅓ cup water
⅓ cup walnuts
⅓ cup pecans
1 (10 ounce) bag mixed salad greens
2 cups strawberries, halved
1 cup fresh blackberries
¾ cup crumbled blue cheese
½ cup dried cranberries
4 dates, pitted and chopped
¼ cup raspberry vinaigrette dressing, or more to taste

Nutrition Info

282.9 calories
carbohydrate: 36.8 g
cholesterol: 12.7 mg
fat: 13.9 g
fiber: 5.2 g
protein: 6.8 g
saturatedFat: 4 g
servingSize: -
sodium: 415.1 mg
sugar: 29 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.

  2. 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.

  3. Arrange walnuts and pecans on the prepared baking sheet.

  4. 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.

  5. Mix salad greens, strawberries, blackberries, blue cheese, cranberries, dates, and vinaigrette dressing, toss to coat. Sprinkle candied nuts over salad.

Recipe Yield

6 servings

Recipe Note

Honestly, I replicated a favorite salad from a restaurant and it is a definite success every time I make it, at home or to friends.

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