Candied Walnut Salad with Walnut Vinaigrette

Made  times
Aaron Geiger 11

"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!"
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40 m servings 596 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 596 kcal
  • 30%
  • Fat:
  • 56.5 g
  • 87%
  • Carbs:
  • 21g
  • 7%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 26 mg
  • 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.



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!

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 ...

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.

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