Candied Spiced Nut Salad2017-07-20
- Servings : 4-6
- Prep Time : 10m
- Cook Time : 15m
- Ready In : 25m
This Candied Spiced Nut Salad has a bunch of different components that could be used in other salads. You can find the candied nuts recipe here and the maple balsamic dressing here. I like the combo of the sweet figs against the red onions and the creamy goat cheese against the crunchy spiced nuts.
I prefer my salads to have contrast with the ingredients and something unexpected which we did with the oven roasted beet chips. This salad should be assembled and dressed just before serving but all the components can be made ahead of time.
- 1 package spring mix (140g)
- 3-4 Tbsp crumbled goat cheese
- 6 figs cut into 1/8
- ¼ red onion shaved (mandolin, vegetable peeler, knife)
- Balsamic Maple Dressing
- Chinese 5 Spice Candied Nuts
- 1 cup Roasted beet chips (recipe below)
- Salt and pepper
Roasted Beet Chips
Preheat oven to 325F.
Wash, clean and peel beets. You only need one beet for this salad recipe but if you like snacking on beets, make more!
Shave on a mandolin or in a food processor with the slicing attachment or cut very very thinly.
Place in a single layer on a parchment lined baking sheet, spray with oil and season with salt and pepper.
Bake for about 10-15 minutes.
Leave out to cool so they become crispy.
Fill bowl with greens and sprinkle toppings on top. Dress with salad dressing just before serving.