It's lunchtime and today I am having this fall apple salad. I thought I would share it because it would also be a great salad to serve on Thanksgiving. I made the candied nuts a few days ago, and honestly, I will use any excuse to add them to my meal. That is the real reason for this salad. The nuts are soooo good.
For the candied nuts
- 1/2 cup powdered sugar
- 1/4 teaspoon chili powder pepper
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup whole walnuts
- 1/2 cup pecan halves
- 1/2 pepitas
For the salad
- 4 to 6 cups spring mix lettuce
- 2 honeycrisp apples, thinly sliced
- 1/2 crumbled feta cheese
- 1/4 cup pomegranate seeds
For the dressing
- 2 tablespoons honey
- 1 tablespoon dijon mustard
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 clove of garlic, grated
- 1/2 cup balsamic vinegar
- 1/2 extra vigin olive oil
Preheat the oven to 350 degrees F.
In a medium sized bowl, mix together the sugar, chili powder, cinnamon, and salt. Add the nuts and seeds along with 1 tablespoon of water. Toss to coat. Pour the nuts/seeds on to a baking sheet and bake, stirring occasionally, until they are a deep golden brown, about 10 minutes. Watch carefully because the sugar can burn easily. Transfer to a clean plate or bowl and let cool. (if you leave them on the pan to cool, they may stick to the pan)
For the salad, place the lettuce in a large bowl or on a large platter. Top with the apples, feta, pomegranates , and candied nuts.
In a small mixing bowl, whisk together the honey, mustard, salt, pepper, garlic and balsamic vinegar. Add the oil and whisk thoroughly to combine. Continue whisking until the dressing is fully emulsified.
Pour just enough of the dressing on the salad to lightly coat. Serve immediately.