Cranberry Candied Walnut Salad with Chick'n
This Cranberry Candied Walnut Salad with Chick'n is my favorite winter salad - it comes together in less than 30 minutes!
Ingredients
FOR THE WALNUTS
- 1 tbsp. vegan butter
- 1/2 cup raw walnuts
- 1/4 cup sugar
FOR THE BALSAMIC VINAIGRETTE DRESSING
- 1/4 cup balsamic vinegar
- 1 tsp. brown sugar
- 2-3 cloves garlic diced
- 1/2 cup olive oil
- salt and pepper to taste
FOR THE SALAD
- 5-8 crispy Chick'n strips
- 1/2 package romaine salad mix
- 1/2 package baby spinach
- 1/4-1/2 cup dried cranberries to taste
- 1/4-1/2 cup candied walnuts to taste
- Dressing to taste
Instructions
- Line a baking sheet with parchment paper
- Place a pan on the stove over medium heat. Melt butter. Add walnuts and sugar. Continuously stir until sugar is dissolved and walnuts are coated. Spread walnuts out on baking sheet and allow to cool - approx. 1 hour.*
- While the walnuts are cooling, make the dressing. Add all of the dressing ingredients to a bowl and whisk until combined. Place in the fridge until ready to use.
- Cook the chick'n according to the package instructions.
- Separate romaine, spinach, cranberries, walnuts and chick'n among individual bowls. Top each with desired amount of dressing.
- Serve and enjoy!
Notes
*If short on time, place in the fridge until cooled.