Description

A fresh and colourful winter fruit salad made with crisp apples, juicy pears, tart dried cranberries, creamy feta, candied walnuts, pomegranate arils, fresh herbs, and a bright honey lemon dressing. Quick to prepare with no cooking required.

Ingredients

For the Salad

2 medium apples, cored and thinly sliced (300 g)

2 medium pears, cored and thinly sliced (320 g)

1/2 cup dried cranberries (70 g)

1/2 cup crumbled feta cheese (75 g)

1/2 cup candied walnuts, roughly chopped (60 g)

1/2 cup pomegranate arils (85 g)

1/4 cup fresh parsley, chopped (15 g)

2 tbsp fresh mint, chopped (10 g)

For the Honey Lemon Dressing

3 tbsp extra-virgin olive oil (45 ml)

2 tbsp fresh lemon juice (30 ml)

1 tbsp honey (21 g)

1 tsp Dijon mustard (5 g)

1/2 tsp ground cinnamon (1 g)

1/4 tsp salt (1 g)

1/8 tsp black pepper (0.5 g)

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Instructions

1. Add the sliced apples and pears to a large serving bowl. If desired, toss them with a small splash of fresh lemon juice to help maintain their colour while preparing the remaining ingredients.

2. Add the dried cranberries, crumbled feta cheese, chopped candied walnuts, pomegranate arils, fresh parsley, and mint to the bowl. Spread the ingredients evenly so each serving gets a good combination of fruit, cheese, nuts, and herbs.

3. In a small bowl, whisk together the extra-virgin olive oil, lemon juice, honey, Dijon mustard, ground cinnamon, salt, and black pepper until the dressing is smooth and well combined.

4. Pour the honey lemon dressing over the fruit mixture. Gently toss everything together until the ingredients are lightly coated, taking care not to break up the feta or crush the pomegranate arils.

5. Let the salad rest for 5–10 minutes before serving. Serve immediately for the best texture.

Notes

Choose crisp, firm apples and pears so the salad stays fresh and crunchy. Slice the fruit evenly so the salad is easy to eat and the dressing coats it evenly. Add the dressing just before serving to help preserve the crisp texture of the fruit and candied walnuts. Toss gently so the feta remains in small, creamy pieces throughout the salad. If preparing ahead, keep the candied walnuts separate and add them just before serving. A small splash of fresh lemon juice can be tossed with the sliced apples and pears to help maintain their colour. Another crumbly cheese can be substituted for feta if desired. Regular toasted walnuts can be used instead of candied walnuts for a less sweet version. Prepare the fruit, dressing, and other ingredients ahead of time, but keep the dressing and walnuts separate until close to serving. Let the dressed salad rest for about 5–10 minutes before serving so the flavours can blend while the fruit and nuts remain crisp. Serve alongside roasted vegetables, baked chicken, turkey, or other main courses.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: American