CANDIED WAL­NUT SPINACH & ARUGULA SALAD WITH RASP­BERRY VI­NAI­GRETTE

Raise Vegan - - Live -

In­gre­di­ents:

• 3 cups baby spinach

• 3 cups baby arugula

• 1- ½ cups wal­nut pieces

• 2 tbsp maple syrup

• 2 tbsp date sugar

• 2 tbsp ve­gan but­ter, melted

• ½ tsp ground cin­na­mon

• 1/ 2 cup fresh rasp­ber­ries

• 1 tsp di­jon mus­tard

• 1 tbsp maple syrup

• 1 tbsp olive oil

• 1 tbsp white wine vine­gar

• 2 tbsp wa­ter

• ¼ tsp salt

Method:

To make the candied wal­nuts: 1. Pre­heat oven to 325 º F. Line bak­ing sheet with parch­ment pa­per.

2. Spread wal­nuts onto bak­ing sheet and roast for 5 min­utes.

Let cool and set aside in a small bowl.

3. In a medium size bowl, com­bine maple syrup, date sugar, cin­na­mon and melted but­ter. Whisk un­til com­pletely smooth.

4. Add wal­nuts and toss to lightly coat. Pour wal­nuts back onto lined bak­ing sheet. ➢

5. Bake, stir­ring oc­ca­sion­ally, un­til wal­nuts are golden brown, about 10 min­utes. Re­move from oven and let cool.

To make the vi­nai­grette:

Add rasp­ber­ries, Di­jon mus­tard, maple syrup, olive oil, white wine vine­gar, wa­ter and salt to a blen­der and blend un­til smooth.

As­sem­ble:

Toss spinach and arugula to­gether, top with candied wal­nuts and driz­zle with dress­ing. * If you’re look­ing to amp up the nu­tri­tion fac­tor even fur­ther, add fresh rasp­ber­ries and sprin­kle with hemp seeds!

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