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Date Summer Salad

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    50 m
lelamtts

lelamtts

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 283 kcal
  • 14%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 36.8g
  • 12%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 415 mg
  • 17%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
  2. 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.
  3. Arrange walnuts and pecans on the prepared baking sheet.
  4. 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.
  5. Mix salad greens, strawberries, blackberries, blue cheese, cranberries, dates, and vinaigrette dressing; toss to coat. Sprinkle candied nuts over salad.
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