Candied Walnut Salad with Walnut Vinaigrette Recipe - Allrecipes.com
  • READY IN 40 mins

Candied Walnut Salad with Walnut Vinaigrette

Recipe by  

"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!"

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
ADVERTISEMENT
  • PREP

    25 mins
  • COOK

    15 mins
  • READY IN

    40 mins

Directions

  1. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with foil.
  2. 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.
  3. 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.
  4. Whisk the vinegar together with the chives, parsley, dill, and chervil. Whisk in walnut and peanut oils until well combined.
  5. 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.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Sep 09, 2007

One winner of a salad for sure! Due to allergies did not use the peanut oil. A must to impress guests! Thank you so very much Doppio!

 
Jun 18, 2007

I really enjoyed this. It had a really different flavor and would be excellent to serve to guests for something a little different. I scaled it down to 4 people. I used spring mix and went a little heavier on the chopped fresh spices in the dressing. I had no fresh dill, so I used dried instead. Very nice, light, nutty flavor. Thanks for the great recipe!

 

5 Ratings

Nov 11, 2008

Be careful not to burn the walnuts. They can toast up fast. Also mix dressing separately and pour over greens. Delicious side! Perfect with Arugula.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 596 kcal
  • 30%
  • Carbohydrates
  • 21 g
  • 7%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 56.5 g
  • 87%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 7.5 g
  • 15%
  • Sodium
  • 74 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

Guilt-Free Munchies
Guilt-Free Munchies

Get healthier takes on your favorite between-meal snacks.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Arugula and Beet Salad

Learn how to put a contemporary twist on the traditional Waldorf salad.

Ukrainian Salat Vinaigrette (Beet Salad)

Watch how to make this traditional Ukrainian beet salad.

Beet Salad with Goat Cheese

This substantial, 5-star salad features a sweet and tangy balsamic dressing.

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States