Ingredients

• 1/2 cup brown sugar
• 1/3 cup water
• 1/3 cup walnuts
• 1/3 cup pecans
• 1 (10 ounce) bag mixed salad greens
• 2 cups strawberries, halved
• 1 cup fresh blackberries
• 3/4 cup crumbled blue cheese
• 1/2 cup dried cranberries
• 4 dates, pitted and chopped
• 1/4 cup raspberry vinaigrette dressing, or more to taste

Instructions

1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
2. Whisk brown sugar and water together in a small saucepan; bring to a boil and cook until reduced to a caramel syrup, 5 to 10 minutes.
3. Arrange walnuts and pecans on the prepared baking sheet.
4. Toast nuts in the preheated oven until fragrant, about 5 minutes. Pour caramel syrup over nuts; toss to coat. Bake until nuts are lightly browned and syrup has thickened, 8 to 10 more minutes. Let cool on baking sheet.
5. Mix salad greens, strawberries, blackberries, blue cheese, cranberries, dates, and vinaigrette dressing; toss to coat. Sprinkle candied nuts over salad.