Date Summer Salad

½ cup brown sugar

⅓ cup water

⅓ cup walnuts

⅓ cup pecans

1 (10 ounce) bag mixed salad greens

2 cups strawberries, halved

1 cup fresh blackberries

¾ cup crumbled blue cheese

½ cup dried cranberries

4 dates, pitted and chopped

¼ cup raspberry vinaigrette dressing, or more to taste

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.

Whisk brown sugar and water together in a small saucepan; bring to a boil and cook until reduced to a caramel syrup, 5 to 10 minutes.

Arrange walnuts and pecans on the prepared baking sheet.

Toast nuts in the preheated oven until fragrant, about 5 minutes. Pour caramel syrup over nuts; toss to coat. Bake until nuts are lightly browned and syrup has thickened, 8 to 10 more minutes. Let cool on baking sheet.

Mix salad greens, strawberries, blackberries, blue cheese, cranberries, dates, and vinaigrette dressing; toss to coat. Sprinkle candied nuts over salad.