Butter Lettuce Salad With Candied Walnuts

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This is a delicious salad that I adapted from one by Sandra Lee of Semi-Homemade Cooking on the Food Network. She recommends using an Asian-style salad dressing such as miso dressing or ginger dressing. We definitely prefer using a raspberry walnut vinaigrette. Also, the amount of cinnamon used in the candied walnuts may be decreased if desired -- I prefer just a little less, as well as the fact that the cinnamon seems to make it take longer for the walnuts to crystallize in the oven. I hope you enjoy this!”

Ingredients Nutrition


  1. Preheat oven to 375°.
  2. Line a sheet pan with Silpat (or with aluminum foil, sprayed with non-stick spray).
  3. In a 10" skillet over medium heat, add 3 tablespoons of sugar and 1 1/2 tablespoons of orange juice (or tangerine juice-- or a combination).
  4. Bring to a simmer, then add the walnuts.
  5. Cook until sugar is absorbed and mixture starts to caramelize around walnuts, stirring constantly-- about 2 minutes.
  6. In a small bowl, mix the cinnamon and remaining 1 1/2 tablespoons of sugar.
  7. Toss the walnuts in the cinnamon-sugar mixture.
  8. Place walnuts in a single layer on the prepared sheet pan.
  9. Bake until walnuts appear crystallized and toasted (approximately 8 or more minutes).
  10. Set aside.
  11. Place 4 to 6 dry butter lettuce leaves on each plate.
  12. Randomly place orange segments, onion slices and walnuts on top of each lettuce bed.
  13. Drizzle about 2 tablespoons of dressing on top of each salad and serve.
  14. (We prefer a Raspberry Walnut Vinaigrette).
  15. Enjoy!

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a