Malibu Cooking Program Day 9 of 15: Walnut & Berry Polyphenol Salad

Time to Prepare: 25 minutes total (25 minutes active)


4 beets – scrubbed, trimmed & thinly sliced

strawberries cut into quarters

handful  of blackberries

Handful of  raspberries

1/2 cup chopped walnuts

1 (10 ounce) package spinach leaves (cut and cleaned)

½ cup pure orange juice

1/4 cup balsamic vinegar

1/2 cup extra-virgin olive oil

For the Spiced & Candied Walnuts:

1 cups raw unsalted walnuts

2 tbsp cayenne pepper

¼ cup honey

1 tbsp sea salt


Prepare the Spicy-Sweet Walnuts. In a pan and heat over a medium-low flame, heat walnuts and add honey, tossing the nuts in honey until they are completely coated. Stir constantly. Once the walnuts are covered in honey, move pan away from heat. Add coated walnuts to a small bowl and toss in cayenne pepper and sea salt until coated. Set aside to cool.

Prepare the Vinaigrette dressing. Pour orange juice, olive oil and balsamic vinegar into a bowl. Whisk together until smooth. Set aside.

Clean and prepare salad. Pour the washed and cut baby greens into a large bowl, and toss in the berries, and spiced candy walnuts. Drizzle over the dressing you made in the bowl over the top of the salad and toss all ingredients together until all ingredients are combined.

Dish out and serve.

Editor's Note: If you are sensitive to spice, then pull back on just how much cayenne pepper you use on the walnuts.