A sweet Honey Red Wine Vinaigrette dresses this delightful Autumnal salad. Crunchy candied walnuts, creamy blue or gorgonzola cheese, orange-drenched apples, and dried cranberries come together with romaine lettuce in a truly magical way. This recipe has been requested of me more times than any other recipe I have. So trust me–I promise not to lead you astray!
Ingredients Needed
Salad
- Leafy greens – Such as Romaine.
- Craisins
- Apples
- Orange juice
- Walnuts
- Granulated sugar
- Blue cheese – Or Gorgonzola. If blue cheese absolutely gives you the ookies and you CANNOT handle the thought of it (the flavor in the salad will be very mild, I promise!), you can use another strong cheese like feta. But I really, really think you should use the real thing!
Dressing
- Red wine vinegar
- Honey
- Fresh garlic
- Kosher salt
- Canola oil
- Black pepper
How to Make Candied Walnut Salad
- Before you get started–even a few days before–go ahead and make the Honey Red Wine Vinaigrette dressing.
- Wash and chop lettuce. Set aside to drain.
- 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. You want crumbles, not chunks.
- Chop apples and toss them in orange juice.
- When ready to serve, toss lettuce, cranberries, walnuts, apples, and blue cheese in a large bowl.
- Add dressing as desired; it really is better all mixed together rather than on top, but the dressing will wilt any leftovers, so plan accordingly.
Storing and Other Tips
- Dressed salad will not make great leftovers so it’s best to store salad and dressing separately if you think you may have leftovers.
- Store dressing and salad ingredients in airtight containers and store in refrigerator. Consume both the salad and the dressing within 3-4 days for best results.
Frequently Asked Questions
Can I make this ahead of time?
You can definitely make your dressing a day or two ahead of time. If you are prepping salad ingredients more than a few hours before, I would store them each separately and combine right before serving for best results.
Are there any other dressings that would be good on this salad?
Honey Cider Vinaigrette or Maple Dijon Vinaigrette would be other great options!
Candied Walnut Salad
This highly requested recipe is a crowd favorite for any gathering.
Servings servings
Equipment
Ingredients
Dressing
- ½ cup red wine vinegar
- ½ cup honey
- 1-2 cloves garlic roughly chopped
- 1 tsp. Kosher salt
- ½ cup canola oil
- 1 teaspoon black pepper ground
Salad
- 2 heads heads leafy greens (like Romaine) chopped
- ¾ cup Craisins
- 2 apples, sweet, crisp cored and diced
- ½ cup orange juice
- ½ cup walnuts, chopped
- ¼ cup sugar
- 4 ounces blue or Gorgonzola cheese crumbled
Instructions
Dressing
- In a blender, combine vinegar, honey, garlic, salt, and pepper. Place lid on blender and blend on high. While blender is running, add oil in a steady stream. Store in refrigerator for about 2-3 weeks. Shake well before serving.
Salad
- 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 blue cheese in a large bowl. Add dressing if desired; it really is better all mixed together rather than on top, but the dressing will wilt any leftovers.
Notes
- Dressed salad will not make great leftovers so it’s best to store salad and dressing separately if you think you may have leftovers.
- Store dressing and salad ingredients in airtight containers and store in refrigerator. Consume both the salad and the dressing within 3-4 days for best results.
Nutrition
Calories: 226kcal, Carbohydrates: 33g, Protein: 0.3g, Fat: 11g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 0.04g, Sodium: 194mg, Potassium: 86mg, Fiber: 1g, Sugar: 30g, Vitamin A: 46IU, Vitamin C: 8mg, Calcium: 8mg, Iron: 0.3mg
Calories: 226kcal
Cost: $10
Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!
Questions & Reviews
Wow thanks for the quick response, you guys are great. Now which one to choose? They both look yum.
Up in Bubbles–I actually did a variation of this salad last summer that includes bacon and it's seriously one of the most delicious things EVER! 🙂 Here's the link:
https://ourbestbites.com/quick-fix-summer-salad-with-strawberries-and-feta/
Could you add a little bacon to this or would it ruin the flavor? (Just wondering) I am making this tonight for a baby shower, so I trusting it is great like everything else you guys make. any suggestions on what apples to use? Thanks
Best salad ever!!! Thanks so much for this post. I made it for Thanksgiving and already again last week because everyone loved it sooo much!
Julie, one batch won't be nearly enough. With things like this you sort of have to eyeball since all heads of lettuce are different sizes. You'll probably need a few batches.
I'm looking forward to making this for a wedding shower I'm hosting tomorrow! I am curious, will one batch be enough for a light luncheon for around 30 women?
I made this salad last night for a party and everyone loved it. Thanks for sharing.
I have been looking for a recipe like this and was SO glad to find it! (Funny, you posted this in 08 and I just found it… lol).
I've posted a link on my blog: http://ificould-ificould.blogspot.com/2010/05/candied-walnut-salad.html
Thanks again!!
Missy
I took a chance and made this for a huge Easter party even though I had never tried it myself. I must trust you guys! And, of course, it was a HIT!
Yum-o.
Yum, yum! I first had a salad like this at a friend’s wedding luncheon where we were served at our tables rather than buffet-style and let me tell you, I was very hesitant to see fruit and nuts in my salad. I had been been a pretty strict veggies-only-in-my-salad girl and this really caught me off guard. I was so glad I was hungry and a little more open-minded because I loved it! I think their’s may have had pears, too. Also, Costco has a fairly decent bagged version of this (minus the apples), but nothing compares to the real thing. I’m glad to finally have a recipe! 🙂
I am making this for dinner tonight. Just so ya know. And I will think of you with every single bite.
I made this for Christmas dinner and loved it!! This is my new favorite salad. And Kate’s right about the walnuts – you can’t even tell that they’re walnuts. My mother in law asked me if it was popcorn (caramel corn).
i made this salad for an enrichment dinner and for a family christmas dinner we had…both times it was a hit! everyone loved it – including myself! :o) yum!
Ooooh yum. I think I’ll add that one to my arsenal of delicious salads.
Shara, you nailed it! 🙂 That’s exactly what it was. I seem perpetually destined for Enrichmenthood–I was on the E. committee for 2 years and now I’m the leader. In a completely different ward. Sigh.
The conversation in your post sounds just like an enrichment committee conversation…
the salad sounds great! I will be trying it for Christmas Eve dinner – Thanks!
Your salad looks wonderful and perfect for the season. I love blue cheese, and really should use it more often.
If I have leftover salad that is wilted from the dressing, I put in in a cheese sandwich.
Great salad recipes are so hard to find. I’ll be taking this one to our street’s Christmas party this weekend! Thanks!
This really sounds good, I’m bookmarking this and if i can swing it , I’m making this for Christmas Dinner, thanks!
Now that’s my kind of salad. It looks and sounds perfect.
I make a salad just like this and it is my fave, Super-yummy! I appreciate the candied walnut how-to, sooo easy. Thanks!
Oh yum!
Thank you once again! Looks fantastic!
Mary, just don’t tell him about the blue cheese–he’ll never know. Seriously, my DH doesn’t know there’s blue cheese in it, but he wouldn’t eat it if he did!
Kaylene–you could definitely use pecans. I will say, though, that once these are candied this way, you can’t tell they’re walnuts–they taste like crunchy little sugar bites. I really don’t like walnuts, either, but a spoonful of sugar makes the medicine go down! 🙂
I think this looks fantastic. Well not right now because I’m sick with the stomach flu, but in *theory* it looks fantastic! I love sweet and savory together and I’m totally going to make this when I’m feeling better!
I’m looking forward to having my hubby home for the rest of the year to help me entertain the kids while they are out of school!
Question, would pecans be just as tasty? They seem som similar but I enjoy (so does my hubby) pecans much more than walnuts.
Looks delicious.
As to what I’m looking forward to the most: my parents coming from Indiana on Monday, and seeing my kids’ faces on Christmas morning.
I’m not a huge fan of bleu or gorganzolla, they taste moldy to me, but I’ll try it. I don’t mind bleu cheese dressing, just not my fave. It does look super tasty though. I may have to try it when my mom’s around, I know my husband will refuse to eat it! But I might make him try it anyways.
My mom used to make that salad as I was growing up… I LOVE it!!! The falvors go SO good together! I read your post and was expecting something wierd, then I scroll down and see a salad that I find to be super tasty. LOL, I guess I’m wierd too!
Ohh, well I think it sounds SUPER DELICIOUS!