- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 30 mins
- Serves
- 12
Ingredients
- Spiced Nuts
- 1/4 cup
- sugar
- 60 mL
- 1/4 tsp
- ground cayenne pepper
- 1 mL
- 1/4 tsp
- ground nutmeg
- 1 mL
- 1 tsp
- honey
- 5 mL
- 1/4 tsp
- salt
- 1 mL
- 1
- egg white
- 0
- 1 1/2 cups
- Walnut Halves
- 375 mL
- Salad
- 1 tbsp
- Roasted Garlic Seasoning Paste
- 15 mL
- 1/2 cup
- 2% plain yogourt
- 125 mL
- 2 tsp
- lemon juice
- 30 mL
- 1/4 tsp
- pepper
- 1 mL
- 1
- small bunch kale, stems removed and leaves shredded
- 0
- 2/3 pkg
- Romaine hearts leaves, shredded
- 132 g
- 2 stalks
- celery, chopped
- 0
- 1
- red apple, thinly sliced
- 0
Method
Step 1
Preheat oven to 350°F (180°C). Line a rimmed baking sheet with parchment paper. In a small saucepan heat sugar, cayenne, nutmeg, 2 tsp (10 mL) water, honey and salt over medium-low heat, without stirring, until sugar dissolves. Remove from heat and set aside.
Step 2
In a small bowl, whisk egg white until foamy, add walnuts and gently toss to coat. Transfer nuts to sugar mixture and stir to coat. Arrange nuts in a single layer on prepared baking sheet and bake for 10 min. Let nuts cool completely before storing in an airtight container.
Step 3
If transporting to potluck, in a resealable container, combine garlic paste, yogourt, lemon juice and pepper. In a large bowl, toss together kale, romaine, celery and apple. Cover with plastic wrap before transporting.
Step 4
To serve, add dressing to salad and toss well. Top with spiced walnuts just before serving.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- 1/12 of the recipe
- Calories:
- 160
- Fat:
- 10 g
- Saturated Fat:
- 1 g
- Carbs:
- 13 g
- Fibre:
- 2 g
- Protein:
- 4 g
- Sodium:
- 85 mg
