Winter Kale Salad with Candied Walnuts

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Serving: Serves 8
Prep Time: 20 Minutes
Cooking Time: Cook 15 to 20 Minutes

November/December 2018 Dig In the Big Y Magazine

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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.

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Nutrition Facts

Nutrition Information Per Serving Calories: 274 (Calories from Fat: 144)
Total Fat: 16g (Saturated Fat: 2g)
Protein: 4g
Total Carbohydrates: 31g (Dietary Fiber: 4g
Sugars: 23g)
Cholesterol: 0mg
Sodium: 183mg