Roasted Apple Candied Walnut Salad Food

MISSY'S CANDIED WALNUT GORGONZOLA SALAD

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.

ROASTED APPLE & CANDIED WALNUT SALAD

Steps:

• In a small heavy skillet, melt butter. Add walnuts and cook over medium heat until toasted, about 4 minutes. Sprinkle with brown sugar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool., Core apples and cut into quarters. Slice apples, but not all the way through, leaving slices attached at the stem end. Place apple quarters in a greased 15x10x1-in. baking pan; fan slightly., In a small bowl, whisk the cider, vinegar, honey, salt and pepper; gradually whisk in oil. Set aside 1 cup for dressing; drizzle remaining mixture over apples. Bake, uncovered, at 425° for 18-22 minutes or until tender., Meanwhile, arrange the romaine, leaf lettuce, onion and cranberries on 12 salad plates. Top each with a roasted apple fan; sprinkle with cheese and candied nuts. Drizzle with reserved dressing.

SPINACH BERRY SALAD WITH CANDIED WALNUTS

Steps:

• For the dressing: Whisk together the vinegar, mustard, honey, jam, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Whisk in the oil in a slow stream and continue whisking until the dressing is emulsified.
• For the salad: Toss together the spinach, blackberries, onions and Candied Walnuts in a large salad bowl. Drizzle with the dressing and toss. Using a vegetable peeler, shave some cheese over the top.
• Line a baking sheet with parchment paper and set aside.
• Melt the butter in a medium saucepan over low heat. Add the walnuts and stir to coat. Raise the heat to medium, add the sugar and cook until the sugar is dissolved and caramelized, stirring often, about 5 minutes. Stir in the cinnamon, 1/2 teaspoon salt and 1/4 teaspoon pepper, then transfer the mixture to the baking sheet. Spread the nuts in a single layer. Let the walnuts cool until hardened, about 15 minutes.

CANDIED WALNUT SALAD

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!

CANDIED WALNUT SALAD WITH WALNUT VINAIGRETTE

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.

APPLE SALAD WITH APPLE POPPY SEED VINAIGRETTE

Steps:

• Add all of the dressing ingredients to a medium bowl and whisk to combine or shake in a mason jar. Refrigerate while you prepare the salad ingredients then whisk/shake again before drizzling over salad. The dressing can be made up to five days in advance.
• When ready to serve, toss all of the salad ingredients together in a large bowl. You can either drizzle with desired amount of dressing and toss to combine or if you expect leftovers, drizzle individual salad servings with dressing.

ARUGULA SALAD WITH APPLE AND PECAN

Steps:

• In a large mixing bowl or serving bowl, combine arugula, apple slices, candied pecans, and feta cheese.
• In a small mixing bowl, combine olive oil, honey, lemon juice, salt, and pepper, and stir to mix together.
• Pour the dressing on the salad and toss to combine. Serve immediately.

AUTUMN SALAD WITH APPLES AND CANDIED WALNUTS

Steps:

• Nuts: Preheat oven tp 350 degrees.
• Combine walnuts and butter in glass baking dish.
• Bake 15 minutes, stirring every 5 minutes.
• Combine sugar and pepper and toss warm walnuts in mixture to coat.
• Let cool and store in jar in fridge.
• Dressing: Blend all ingredients, except oin in processor or blender. With it running, slowly add oil. (may be refrigerated, but bring to room temp to serve).
• Salad: Assemble and toss with dressing right before serving. (You will have dressing left over) To keep apples from turning brown, place slices in a zip lock with a little lemon juice and water and shake.