Apple Salad with Candied Walnuts and Cranberries
Ingredients
- 1 red apple, quartered, seeds remove, finely sliced
- Squeeze of lemon juice (to stop apple browning)
- 120 g/4 oz mixed salad leaves (4 to 5 big handfuls)
- 1/2 red onion, finely sliced (wedge way, not half moon)
- 3/4 cup dried cranberries
- 2 tbsp feta or goats cheese, crumbled (garnish, optional)
Candied Walnuts (or other nuts):
- 1 tbsp butter, salted
- 1/4 cup white sugar
- 1 cup walnuts or pecans
Dressing:
- 2 tbsp cider vinegar
- 4 tbsp olive oil
- 1.5 tsp Dijon mustard
- 1.5 tsp white sugar
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- 1
Candied Nuts: - Place butter in a small non stick skillet over medium heat. When melted, add sugar. Stir briefly, then leave until the sugar mostly melts.
- 2
Candied Nuts: - When it starts bubbling a bit, add nuts. Stir 2 minutes. Pour out on parchment paper lined tray.
- 3
Candied Nuts: - Spread nuts out, allow to cool. Roughly chop half, leave some whole.
- 4
Plump Cranberries: - Place in a bowl, pour over freshly boiled water. Leave to soak 10 minutes then drain.
- 5
Apple: - Drizzle with lemon juice and toss (stops apple from browning).
- 6
Dressing: - Place Dressing ingredients in a jar and shake well. Adjust to taste – more oil to make it creamier, sugar for sweet, vinegar for tart.
- 7
Assemble: - Place salad in a large bowl with half the apple slices and all the onion. Drizzle with half the dressing then toss.
- 8
Assemble: - Scatter over the cranberries, desired amount of walnuts, remaining apple slices and feta. Drizzle with remaining dressing. Serve immediately!
