1 tablespoon unsalted butter
1 cup California walnuts
2 tablespoon granulated sugar
1/4 teaspoon cayenne pepper
1 cup full-fat, plain Greek yogurt
1 lime, zested & juiced
1 tablespoon honey
1 grapefruit, segmented
2 medium oranges, segmented
1 sprig of fresh mint, stem removed
Flaky sea salt
Line a sheet pan with parchment paper and set aside.
Warm a skillet over medium heat and add butter. Once butter is melted and foamy, add walnuts, sugar and cayenne pepper and stir to combine. Cook and stir for about 5 minutes, or until sugar mixture melts and begins to coat the nuts. Remove from heat and immediately spread the nuts onto sheet pan in a single layer to let cool and harden.
Meanwhile, combine yogurt and honey in a medium bowl and whisk until well-combined. Fold in the cooled walnuts, reserving 2 tablespoons for garnish.
Spread the yogurt/walnut mixture on a serving platter. Scatter citrus segments on top the yogurt, followed by the remaining walnuts, mint leaves, and a pinch of flaky salt.
A refreshing summer salad that comes together quickly. Let marinate for up to an hour to really get the most out of the flavor.
This is a refreshing and nutritious gluten-free pizza. A crispy CAULIPOWER® crust baked with mozzarella, goat cheese, and California walnuts. Topped off with a fresh California strawberry arugula balsamic salad. (Recipe first appeared on www.californiastrawberries.com)
If you can’t decide how you want to enjoy your walnuts in the morning, try something universal like a grain free granola topper that can be added to yogurt, smoothies, oatmeal, etc. This Grain Free Walnut & Mango Granola Topper is super easy to mix up and keep on hand…
