Tossed Salad with Harvest Nuts and Cranberries

This is a great festive salad that works well with any holiday dinner.  The cranberries add tart flavour that complements the sweetness of the chopped nuts.  From Food and Drink Holiday 2016

NUTS AND FRUIT
1/2 cup each of pine nuts, coarsely chopped hazelnuts, sliced or slivered almonds, pumpkin seeds and sunflower seeds
2 tbsp olive oil
3 tbsp maple syrup
2 tbsp brown sugar
1/2 tsp salt
3/4 tsp hot smoked or regular paprika
1/2 to 3/4 cup dried cranberries or cherries

SALAD
12 to 16 cups mixed salad greens
1/3 cup olive oil
1/4 cup balsamic vinegar
2 tsp maple syrup
1/4 tsp salt
Several grindings of black pepper

• Preheat oven to 350 F.
• Combine pine nuts, hazelnuts, almonds, pumpkin seeds and sunflower seeds in a large bowl.  Mix olive oil with maple syrup, brown sugar, salt and paprika in a small saucepan; place over medium heat for 3 to 5 minutes until hot but not boiling.
• Pour hot mixture over nuts and seeds; toss until coated.  Turn out onto parchment-paper-lined, rimmed baking sheet; spread out in a thin layer.  Bake 10 minutes, then stir and spread out again. Bake another 10 to 12 minutes or until lightly browned.  Remove from oven and sprinkle with cranberries; cool.
• Break up fruit and nut mixture into small clusters; store sealed in canning jars.  Mixture keeps well for a month if stored airtight.
• When ready to serve, place greens in a large salad bowl.  Whisk oil with vinegar, maple syrup, salt and pepper.  Drizzle vinaigrette over salad to taste; toss.  Sprinkle with some nut mixture; serve right away.  Any remaining vinaigrette can be stored in the refrigerator.

Serves 8 to 10