*To candy nuts, toss them with 1 tablespoon of maple syrup. Spread them out on a cookie sheet lined with parchment and bake in a preheated 300 degree oven for approximately 15 minutes–careful not to burn!! These can be made ahead and stored in a sealed container until ready to use. Refrigerate if keeping longer than a couple of weeks so they won’t go rancid.
**For those who prefer to buy a dressing and don’t mind the oil and sugar, Brianna’s makes a vegan poppy-seed dressing which also works nicely on these salads.