Description
A colourful festive salad combining crisp apples and pears, creamy feta, juicy pomegranate, sweet dried cranberries, and crunchy candied walnuts, all finished with a simple honey balsamic dressing.
Ingredients
For the Salad
5 cups mixed greens or baby spinach (150 g)
2 crisp apples, thinly sliced (300 g)
2 ripe but firm pears, thinly sliced (300 g)
3/4 cup crumbled feta cheese (110 g)
1/2 cup pomegranate arils (80 g)
1/4 cup dried cranberries (40 g)
For the Candied Walnuts
3/4 cup walnut halves, roughly chopped (85 g)
2 tbsp maple syrup (40 g)
1 tbsp brown sugar (12 g)
1/4 tsp ground cinnamon (0.5 g)
Pinch of kosher salt
For the Honey Balsamic Dressing
3 tbsp olive oil (45 ml)
2 tbsp balsamic vinegar (30 ml)
1 1/2 tbsp honey (32 g)
1 tsp Dijon mustard (5 g)
1 tbsp fresh lemon juice (15 ml)
1/4 tsp kosher salt (1.5 g)
1/4 tsp black pepper (0.5 g)
For Garnish (Optional)
1 tbsp fresh parsley, chopped (4 g)
1 tbsp pomegranate arils (15 g)
1 tbsp toasted walnuts (8 g)
Instructions
1. Preheat a dry skillet over medium-low heat. Add the walnuts, maple syrup, brown sugar, cinnamon, and a pinch of kosher salt. Cook for 3–4 minutes, stirring frequently, until the walnuts are glossy and lightly caramelised.
2. Transfer the candied walnuts to a parchment-lined plate and spread them out slightly. Let them cool completely so the coating can set and become crisp.
3. In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, lemon juice, kosher salt, and black pepper until smooth and well emulsified.
4. Wash the apples and pears thoroughly and thinly slice them. Gently toss the fruit with a little fresh lemon juice to help maintain its colour while assembling the salad.
5. Place the mixed greens or baby spinach in a large serving bowl or platter. Arrange the sliced apples and pears evenly over the greens.
6. Scatter the crumbled feta, pomegranate arils, and dried cranberries over the fruit and greens.
7. Break the cooled candied walnuts into smaller pieces and sprinkle them generously over the salad.
8. Drizzle the honey balsamic dressing over the salad just before serving. Gently toss until the ingredients are lightly coated, taking care not to crush the feta or fruit.
9. Finish with fresh parsley, extra pomegranate arils, and additional toasted walnuts, if desired.
10. Serve immediately while the fruit is crisp and the candied walnuts are crunchy.
Notes
Choose crisp apples and ripe but firm pears so the fruit holds its shape in the salad.
Let the candied walnuts cool completely before adding them so they become crisp.
Dress the salad just before serving to keep the greens fresh and prevent the fruit from becoming soggy.
A little fresh lemon juice helps slow browning on the sliced apples and pears.
Toss gently to protect the feta, fruit, and pomegranate arils.
Goat cheese or another crumbly cheese can be used instead of feta.
The dressing and candied walnuts can be prepared ahead of time and stored separately.
Keep the dressing separate until serving and add the candied walnuts at the end to preserve their crunch.
Baby spinach can be used instead of mixed greens.
Serve alongside roasted vegetables, chicken, turkey, or other main dishes as a colourful festive side.
- Prep Time: 15 minutes
- Cook Time: 4 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American