Description
A colourful and elegant salad combining crisp apples, juicy pears, tart dried cranberries, creamy feta, crunchy candied walnuts, and a glossy maple balsamic glaze. Perfect for a quick lunch, holiday table, festive brunch, or special gathering.
Ingredients
For the Salad
5 cups (150 g) mixed greens or baby spinach
1 crisp apple, thinly sliced
1 ripe pear, thinly sliced
1/2 cup (60 g) dried cranberries
3/4 cup (110 g) crumbled feta cheese
2 tbsp fresh parsley, chopped
For the Candied Walnuts
1/2 cup (60 g) walnuts, roughly chopped
2 tbsp pure maple syrup
1 tbsp brown sugar
1/2 tsp ground cinnamon
Pinch of salt
For the Maple Balsamic Glaze
3 tbsp balsamic vinegar
2 tbsp pure maple syrup
1 tsp Dijon mustard
1 tbsp fresh orange juice
1 tbsp olive oil
Pinch of salt
1/4 tsp black pepper
For Garnishing
1 tbsp fresh thyme leaves
1 tbsp honey, for drizzling
1 tbsp chopped walnuts
Instructions
1. Place the chopped walnuts, maple syrup, brown sugar, cinnamon, and salt in a skillet over medium-low heat.
2. Cook the walnuts for 3–4 minutes, stirring constantly, until glossy, fragrant, and caramelized. Immediately transfer them to parchment paper and spread them into a single layer. Let them cool completely until crisp.
3. Add the balsamic vinegar, maple syrup, Dijon mustard, orange juice, olive oil, salt, and black pepper to a small saucepan.
4. Simmer the glaze gently over low heat for 3–5 minutes, stirring occasionally, until slightly thickened and glossy. Remove from the heat and let cool slightly.
5. Wash and thinly slice the apple and pear. Toss the slices gently with a small splash of fresh lemon juice to help slow browning.
6. Place the mixed greens or baby spinach in a large serving bowl or platter.
7. Arrange the apple slices, pear slices, dried cranberries, and crumbled feta over the greens.
8. Once the candied walnuts have cooled completely, break them into smaller pieces and scatter them evenly over the salad.
9. Drizzle the maple balsamic glaze over the salad just before serving, starting with a light amount and adding more to taste.
10. Finish with fresh parsley, a few extra dried cranberries, and additional candied walnut pieces.
11. Gently toss the salad just before serving so the greens and fruit are lightly coated with the glaze, or leave the ingredients layered on the platter for a more attractive presentation.
12. Serve immediately while the greens are crisp, the fruit is fresh, and the candied walnuts are crunchy.
Notes
Choose crisp apples and pears that are ripe but still firm enough to hold their shape when sliced. Allow the candied walnuts to cool completely on parchment before adding them so they become crisp. Watch the walnuts carefully because maple syrup and brown sugar can caramelize quickly. Stir constantly and keep the heat moderate. Add the glaze just before serving to keep the greens fresh and crisp. Start with a small amount of glaze and add more as needed to avoid overdressing the salad. Fresh orange juice adds brightness to the balsamic glaze and complements the fruit beautifully. Honeycrisp, Pink Lady, Fuji, or Granny Smith apples work especially well. Pecans can be substituted for walnuts. Soft goat cheese can be substituted for feta. Toss sliced apples and pears with a little fresh lemon juice to help slow browning. You can prepare the candied walnuts and maple balsamic glaze in advance. Keep the walnuts in an airtight container and refrigerate the glaze if preparing it well ahead. Assemble the salad shortly before serving for the freshest texture. For a more substantial meal, add grilled chicken, roasted chickpeas, quinoa, or another favorite protein. Serve as a side dish with roasted chicken, turkey, pork, salmon, roasted vegetables, or warm crusty bread.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American