1/3 cup pure maple syrup
1/4 teaspoon cinnamon
pinch of crushed red pepper
1/2 teaspoon salt
6 cups mixed greens I used baby kale and spinach
2 cups arugula
arils from one pomegranate
1 cup dried cranberries
4 ounces goat cheese, crumbled
Balsamic Fig Dressing:
1/3 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon fig preserves
salt and pepper to taste
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Toss the walnuts with the maple syrup, cinnamon, crushed red pepper and salt. Bake for 15-25 minutes, stirring 2-3 time throughout cooking until the walnuts are toasted and golden. Remove from the oven and spread the walnuts in one layer. Allow to cool. Add the greens to a large salad bowl. Add the pomegranate arils, cranberries, and walnuts. Gently toss the salad. Add the goat cheese. To make the dressing, whisk the olive oil, balsamic vinegar, fig preserves and salt until combined. Just before serving, drizzle the dressing over the salad and gently toss. Enjoy!