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Serving Candied Walnut Apple Salad

Candied Walnut Salad


  • 2 heads leafy greens like Romaine lettuce, chopped
  • 3/4 cup Craisins
  • 2 sweet, crisp apples (like Honeycrisp), cored and diced
  • About 1/2 cup orange juice
  • 1/2 cup chopped walnuts
  • 1/4 cup sugar
  • 4 ounces crumbled blue or Gorgonzola cheese
  • 1 recipe Honey Red Wine Vinaigrette (linked below)


Prepare dressing (this can be done a few days in advance).

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.


  • Calories: 144kcal
  • Sugar: 17g
  • Sodium: 12mg
  • Fat: 4g
  • Saturated Fat: 0g
  • Trans Fat: 0
  • Carbohydrates: 24g
  • Fiber: 4g
  • Protein: 3g
  • Cholesterol: 0