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Tangy Autumn Greens with Tamari-Roasted Walnuts

A home-style Tangy Autumn Greens with Tamari-Roasted Walnuts made with Tamari, Molasses, Salt And Freshly Ground Pepper, Cayenne Pepper, and Walnut Halves. Serves 12. Keep it handy for the next time you cook it.

Ingredients

• 1 tbsp
• 2 tsp
• Salt And Freshly Ground Pepper
• Pinch Cayenne Pepper
• 1 cup
• 1/2 cup
• 1/2 cup
• 3/4 cup
• 1 tsp
• 9 oz
• 1
• 1 cup

Method (preview)

1. 1

   To make the walnuts, preheat oven to 350F.

2. 2

   In a small bowl, stir tamari, molasses, a pinch of salt, 1/8 teaspoon pepper, and cayenne until blended.

3. 3

   Add nuts and toss until coated.

4. 4

   With a slotted spoon, transfer walnuts to a wire rack set over a baking sheet and roast about 10 minutes or until browned.

5. 5

   Remove from oven and let cool completely on rack.

6. 6

   Set aside.

7. 7

   To make the dressing, in a 1-quart saucepan, heat apple juice and vinegar over medium heat until mixture boils.

8. 8

   Place cherries in a small bowl.

9. 9

   Pour hot juice mixture over cherries; allow cherries to marinate and soften, 30 minutes.

10. 10

    Strain juice mixture from cherries into the same saucepan.

11. 11

    Heat mixture to boiling; simmer 15 to 17 minutes over medium heat, or until juice mixture is reduced to 1/4 cup.

12. 12

    Transfer juice mixture to a small bowl and blend with oil.

13. 13

    Set aside to cool completely.

14. 14

    Whisk dressing just before drizzling over salad.

15. 15

    Toss salad gently.