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Ingredients

½ cup brown sugar ⅓ cup water ⅓ cup walnuts ⅓ cup pecans 1 (10 ounce) bag mixed salad greens 2 cups strawberries, halved 1 cup fresh blackberries ¾ cup crumbled blue cheese ½ cup dried cranberries 4 dates, pitted and chopped ¼ cup raspberry vinaigrette dressing, or more to taste

Nutrition Info

282.9 calories carbohydrate: 36.8 g cholesterol: 12.7 mg fat: 13.9 g fiber: 5.2 g protein: 6.8 g saturatedFat: 4 g servingSize: - sodium: 415.1 mg sugar: 29 g transFat: : - unsaturatedFat: : -

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
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.
Arrange walnuts and pecans on the prepared baking sheet.
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.
Mix salad greens, strawberries, blackberries, blue cheese, cranberries, dates, and vinaigrette dressing, toss to coat. Sprinkle candied nuts over salad.

6 servings

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.