Candied Walnut Salad


  • 2 heads leafy greens like Romaine lettuce, chopped
    3/4 cup Craisins
    2 sweet, crisp apples (like Honeycrisp), cored and diced
    About 1/2 cup orange juice
    1/2 cup chopped walnuts
    1/4 cup sugar
    4 ounces crumbled blue or Gorgonzola cheese
    1 tbsp Aged Raspberry Dark Balsamic
    1 tbsp Persian Lime Infused Olive Oil



Place chopped lettuce in a large salad bowl. Set aside.
To candy the nuts, combine walnuts and sugar in a medium skillet over medium heat. Stir constantly. After a few minutes, the sugar will look very fine and then a few minutes after that, it will start to liquefy. This is when you have to be absolutely vigilant about scraping the bottom of the skillet and making sure everything gets stirred around. The syrup will begin to darken and will coat the nuts. When they reach a golden brown color, remove from heat. Stir occasionally as the nuts begin to cool. After a few minutes, spread candied nuts onto a greased piece of parchment or wax paper or a greased cookie sheet and allow to cool completely. Set aside.
Chop blue cheese or Gorgonzola very finely. Set aside.
Chop apples and toss in orange juice. When ready to serve, toss lettuce, cranberries, walnuts, apples, and cheese in a large bowl. Mix together the Balsamic Vinegar and Olive Oil and pour over salad as desired. ENJOY!



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