2 cups walnuts
1/3 cup maple syrup
½ tsp. kosher salt, plus more to taste
¼ tsp. cinnamon
Pinch of crushed red pepper flakes
1/3 cup olive oil
¼ cup balsamic vinegar
1 Tbsp. fig preserves
Freshly ground black pepper, to taste
6 cups mixed baby kale and spinach
2 cups arugula
1 cup dried cranberries
1 cup pomegranate seeds
8 oz. crumbled goat cheese
• Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
• In a medium bowl, toss together the walnuts, maple syrup, ½ teaspoon salt, cinnamon and red pepper flakes. Spread in an even layer on the baking sheet and bake, stirring 2 or 3 times, until golden and toasted, 15 to 25 minutes. Place the walnuts on parchment in a single layer to cool.
• In a small bowl, whisk together the olive oil, balsamic, fig preserves, salt and pepper. Set aside
• In a large serving bowl, combine the mixed greens, arugula, cranberries, pomegranate seeds and cooled walnuts. Add the goat cheese, drizzle with the balsamic-fig dressing to taste and gently toss.