Date Summer Salad

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"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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50 m servings 283 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 283 kcal
  • 14%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 36.8g
  • 12%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 415 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

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.


  • Prep

  • Cook

  • Ready In

  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.



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