Candied Walnut Butter Salad Recipe

Cook Time: 20 minutes


Servings: 2


  •   nonstick vegetable spray
  • 9 tbsp sugar (6+3)
  • 3 tbsp orange-tangerine juice
  • 2 cups walnut halves
  • 1/2 tsp ground cinnamon
  •   oranges, separated into segments


  1. Preheat oven to 375F. Line a large cookie sheet with foil and spray with nonstick spray.
  2. In a 10-inch skillet over medium heat, add 6 tbsp sugar and orange-tangerine juice. Bring to a simmer, and then add walnuts. Cook until sugar is absorbed and mixture starts to caramelize around walnuts, stirring constantly, about 2 minutes.
  3. In a small bowl, mix cinnamon and remaining 3 tbsp sugar. Toss walnuts in cinnamon-sugar.
  4. Place walnuts in single layer on prepared cookie sheet. Bake until walnuts appear crystallized and toasted, about 8 minutes. Set aside.
  5. Place 4 to 6 dry lettuce leaves on each plate. Randomly place orange segments, onion slices, and walnuts on top of each lettuce bed. Drizzle 2 tablespoons of dressing on top of each salad and serve.



Ground cinnamon



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