Cranberry apple vinaigrette and walnut brittle add a fall twist to your salad.

Prep Time:  15 minutes (plus 20 minutes to cool)   |    Cook Time:  5 minutes   |    Total Time:  20 minutes (plus 20 minutes to cool)   |    Servings:  4

Ingredients:

• 1¼ cups  Southern Grove  Chopped Walnuts, divided
• 1 cup  Baker’s Corner  Granulated Sugar
• ¼ cup  Baker’s Corner  Brown Sugar
• 1½ tablespoons water
• ¼ cup  Simply Nature  Organic 100% Apple Juice
• ¼ cup  Tuscan Garden  White Vinegar
• ½ cup Priano  Extra Virgin Olive Oil
• 1 tablespoon  Simply Nature  Organic Wildflower Honey
• 1 tablespoon Stonemill thyme leaves
• ½ cup  Southern Grove  Dried Cranberries, divided
• ¼ teaspoon  Stonemill  Iodized Salt
• ¼ teaspoon  Stonemill  Ground Black Pepper
• 5 ounces  Simply Nature  Organic Arugula and Spinach Mix
• 2 organic apples, sliced
• 4 ounces Emporium Selection  Plain Goat Cheese Log, crumbled

Directions:

1. In a saucepan, toast 1 cup walnuts on medium heat for 3-4 minutes or until fragrant and lightly browned. Remove from pan and reserve. Reduce heat to medium-low. Add sugar, brown sugar and water and heat, stirring frequently, until sugar has caramelized.
2. Remove from heat, add toasted walnuts and mix thoroughly. Transfer mixture to a parchment lined baking sheet and spread evenly. Refrigerate for 20 minutes to allow brittle to set.
3. In a blender, combine juice, vinegar, oil, honey, thyme, ¼ cup dried cranberries, remaining ¼ cup walnuts, salt and pepper. Blend on high for 2 minutes.
4. Remove walnut brittle from refrigerator and crumble into small pieces.
5. In a large mixing bowl, combine arugula and spinach mix with vinaigrette. Toss to coat. Transfer to a large salad bowl. Top with remaining ¼ cup dried cranberries, apples, walnut brittle and crumbled goat cheese.

Recipe Courtesy of Chef Kevin, ALDI Test Kitchen