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Autumn Apple and Pomegranate Salad with Homemade Candied Walnuts

  • Author: Aberdeen's Kitchen
  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Total Time: 15 mins



For the Salad:

  • 6 cups baby greens (arugula, spinach, romaine)
  • 1 green apple, thinly sliced
  • 1 red apple, thinly sliced
  • 1/4 cup dried black currants
  • 1/4 cup dried cranberries
  • 1/2 cup bleu cheese crumbles
  • Seeds of 1 pomegranate

For the Walnuts:

  • 1 cup walnuts
  • 3 tablespoons white sugar
  • 1 tablespoon unsalted butter, melted
  • 1/2 teaspoon cinnamon
  • Pinch of nutmeg

For the Vinaigrette

  • 3/4 cup extra-virgin olive oil
  • 1/4 cup apple cider vinegar
  • 2 tablespoons white sugar
  • 1/2 teaspoon salt
  • Dab of dijon mustard (1/8 of a teaspoon) – this helps keep the oil and vinegar emulsion together (if you don’t like mustard, go ahead and skip this ingredient)


  1. For the walnuts: Heat a skillet over medium heat. Melt butter and add walnuts, cinnamon, sugar and nutmeg. Cook for 5 minutes stirring frequently to avoid the walnuts sticking together. Remove them to piece of parchment paper and let cool.
  2. Meanwhile, in a large bowl, toss the ingredients for the salad together.
  3. In a small bowl, whisk together the ingredients for the vinaigrette. Pour over the salad and top with cooled candied walnuts.