Best 4 Apple Pomegranate Candied Walnut Autumn Salad Recipes
Indulge in the vibrant flavors of autumn with our delectable Apple Pomegranate Candied Walnut Autumn Salad. This refreshing salad features a medley of crisp apples, sweet pomegranates, crunchy candied walnuts, crumbled goat cheese, and a tangy cider vinaigrette. Discover a symphony of textures and tastes that will tantalize your palate.
In addition to the main salad recipe, we've included three bonus recipes to elevate your culinary experience. Learn how to make your own Candied Walnuts, Cider Vinaigrette, and Candied Pomegranate Seeds. These versatile recipes can be used not only for this salad but also as delicious additions to various dishes, from breakfast bowls to holiday desserts.
Embark on a culinary journey as you explore the vibrant flavors and textures of this autumn salad. With its easy-to-follow instructions and stunning visuals, this recipe will guide you effortlessly in creating a dish that showcases the best of the season's harvest.
CHOPPED APPLE SALAD WITH TOASTED WALNUTS, BLUE CHEESE AND POMEGRANATE VINAIGRETTE
Provided by Bobby Flay | Bio & Top Recipes
Categories side-dish
Time 15m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Whisk together the pomegranate molasses, vinegar, mustard, honey and salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified.
- Combine the apples, spinach, endive, walnuts and blue cheese in a large bowl. Add the vinaigrette and toss to coat, season with salt and pepper, to taste.
APPLE AND WALNUT SALAD
This apple walnut salad delivers sweet and tangy flavor to simple salad greens with a quick apple cider vinaigrette, cranberries and Gorgonzola cheese. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings (1 cup each).
Number Of Ingredients 15
Steps:
- In a salad bowl, combine the first eight ingredients., In a small bowl, whisk the cider, vinegar, honey, salt and pepper; gradually whisk in oil. Drizzle over salad; toss to coat. Serve immediately.
Nutrition Facts : Calories 155 calories, Fat 10g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 187mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 4g protein.
AUTUMN SALAD WITH APPLES AND CANDIED WALNUTS
I got this recipe from and friend and it is my favorite salad. I like to use a lot more sugar than the recipe calls for - About 2-3 tablespoons, but I'll leave the recipe as written and you can sweeten to taste. I also like to use pecans in place of the walnuts.
Provided by talktojvc
Categories Salad Dressings
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Nuts: Preheat oven tp 350 degrees.
- Combine walnuts and butter in glass baking dish.
- Bake 15 minutes, stirring every 5 minutes.
- Combine sugar and pepper and toss warm walnuts in mixture to coat.
- Let cool and store in jar in fridge.
- Dressing: Blend all ingredients, except oin in processor or blender. With it running, slowly add oil. (may be refrigerated, but bring to room temp to serve).
- Salad: Assemble and toss with dressing right before serving. (You will have dressing left over) To keep apples from turning brown, place slices in a zip lock with a little lemon juice and water and shake.
Nutrition Facts : Calories 892.4, Fat 73.5, SaturatedFat 15.8, Cholesterol 39.6, Sodium 302.7, Carbohydrate 57, Fiber 11.8, Sugar 41.6, Protein 12.1
APPLE, POMEGRANATE, CANDIED WALNUT AUTUMN SALAD
Steps:
- 1. Toast walnuts in preheated 250 degree oven for 15 minutes until golden brown. 2. Place a 2 quart saucepan over a medium heat. Add peanut oil, heat to 350 degrees F. 3. Blanch nuts in boiling water for about one minute. 4. Remove and toss with powdered sugar. 5. Carefully with a slotted spoon drop the coated nuts into the 350 degree oil. 6. Cook for 30 seconds until crisp and golden. Remove with slotted spoon and place on paper towel lined cookie sheet. 7. Once cooled roughly chop nuts, and reserve. 8. Combine the vinagrette ingredients. The dijon mustard, chopped thyme, shallots, balsamic vinegar. Whisk together. 9. Continue to whisk while adding the oils into your mustard base. This may take five minutes. 10. Toss salad ingredients together in large bowl. 12. Arrange the nuts and the cheese around the inner board of the plate. Place greens at base in center. Crumble roquefort over the top and place the caramelized walnuts on top.
Tips:
- Fresh ingredients: Use the freshest fruits, vegetables, and nuts possible. This will ensure the best flavor and texture for your salad.
- Variety of textures: Include a variety of textures in your salad, such as crunchy walnuts, soft goat cheese, and crisp apples. This will make the salad more interesting to eat.
- Balanced flavors: Aim for a balance of sweet, sour, and salty flavors in your salad. This will create a more complex and satisfying dish.
- Don't overdress the salad: A little dressing goes a long way. Too much dressing can overwhelm the other flavors in the salad.
- Serve immediately: Salads are best enjoyed fresh. If you need to make the salad ahead of time, store the dressing separately and toss it with the salad just before serving.
Conclusion:
This apple, pomegranate, and candied walnut autumn salad is a delicious and refreshing way to celebrate the fall season. With its vibrant colors and flavors, this salad is sure to be a hit at your next potluck or gathering. So next time you're looking for a healthy and delicious salad recipe, give this one a try. You won't be disappointed!
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