Hearts of Palm and Arcadian Salad with Spiced Walnuts


  1. In a bowl combine for the spiced nuts brown sugar, salt, vanilla extract, and cayenne. Toss walnuts with egg whites. Then coat in the sugar mixture.
  2. Heat oven to 350° and place walnuts on lined sheet pan. Bake until golden brown, about 15-17 minutes, stirring once during cooking. Remove from heat and let cool.
  3. Toss Arcadian greens in dressing and portion on chilled plates. Portion hearts of palm, berries, walnuts, and goat cheese on top then serve.


  • 8 cups Peak Fresh Produce® Lettuce, Arcadian Harvest Blend
  • 2 cups Asian Pride Hearts of Palm, sliced into wheels
  • 1/2 cup Peak Fresh Produce® Strawberry(ies), sliced
  • 1/2 cup Peak Fresh Produce® blackberries
  • 1/2 cup Peak Fresh Produce® raspberries
  • 1 cup Magellan® Walnuts
  • 3 oz Nature‚Äôs Best® egg whites
  • 1/4 cup West Creek® Sugar, Brown
  • 1/8 tsp Magellan® Cayenne pepper
  • 1/8 tsp vanilla extract, pure
  • 1/8 tsp salt, sea
  • 1/2 cup Nature's Best Dairy® Cheese, Goat, crumbled
  • 1 1/4 cup Piancone® Chianti Basil Vinaigrette