Winter Kale Salad with Candied Walnuts

Directions

1. Wash hands with soap and water.

2. Rinse fresh produce.

3. Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.

4. In a small bowl, toss together walnuts, maple syrup, cinnamon and salt. Spread out on the prepared baking sheet and bake for 15 to 20 minutes, stirring 2 to 3 times throughout cooking or until the walnuts are toasted and golden. Remove from oven and let cool.

5. In a large serving bowl, combine kale, cranberries, pomegranate seeds and red onion and gently toss; add walnuts.

6. In a small bowl, whisk together oil, vinegar, sugar and salt and pepper to taste.

7. A half hour before serving, drizzle dressing over salad and gently toss.

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!