Name: Autumn Apple and Pomegranate Salad with Homemade Candied Walnuts
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 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; 1 cup walnuts; 3 tablespoons white sugar; 1 tablespoon unsalted butter, melted; 1/2 teaspoon cinnamon; Pinch of nutmeg; 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)

Ingredients

Units Scale

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)

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Instructions

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.
Meanwhile, in a large bowl, toss the ingredients for the salad together.
In a small bowl, whisk together the ingredients for the vinaigrette. Pour over the salad and top with cooled candied walnuts.

Prep Time: 10 mins
Cook Time: 5 mins