Autumn Apple and Pomegranate Salad with Homemade Candied Walnuts

• Vegetarian
• Gluten free

• Produce

  • 1 Apple, green
  • 1 Apple, red
  • 6 cups Baby greens
  • 1/4 cup Black currants, dried
  • 1/4 cup Cranberries, dried
  • 1 Of 1 pomegranate, seeds

• Condiments

  • 1 Dab Dijon mustard

• Baking & Spices

  • 1/2 tsp Cinnamon
  • 1 Pinch Nutmeg
  • 1/2 tsp Salt
  • 5 tbsp White sugar

• Oils & Vinegars

  • 1/4 cup Apple cider vinegar
  • 3/4 cup Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 cup Walnuts

• Dairy

  • 1/2 cup Bleu cheese crumbles
  • 1 tbsp Butter, unsalted

Found on aberdeenskitchen.com

Description

Ingredients

• 6 cups baby greens (arugula, spinach, romaine)
• 1 green apple, thinly sliced
• 1 red apple, thinly sliced
• ¼ cup dried black currants
• ¼ cup dried cranberries
• ½ cup bleu cheese crumbles
• Seeds of 1 pomegranate
• 1 cup walnuts
• 3 tablespoons white sugar
• 1 tablespoon unsalted butter, melted
• ½ teaspoon cinnamon
• Pinch of nutmeg
• ¾ cup extra-virgin olive oil
• ¼ cup apple cider vinegar
• 2 tablespoons white sugar
• ½ teaspoon salt
• Dab of dijon mustard (1/8 of a teaspoon) - this helps keep the oil and vinegar emulsion together (if you dont like mustard, go ahead and skip this ingredient)

Directions

• 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.