Best 4 Apple Pomegranate Candied Walnut Autumn Salad Recipes
As the days get shorter and the air gets crisper, it's time to start thinking about fall flavors. This apple pomegranate candied walnut autumn salad is the perfect way to celebrate the season. With its sweet and tart flavor profile and its crunchy texture, this salad is sure to be a hit at your next gathering.
Check out the recipes below so you can choose the best recipe for yourself!
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.
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
WENDY'S APPLE POMEGRANATE SALAD
My grandparents grew pomegranates, pecans and walnuts and would send us some each year. Some of my best memories are the days I used to spend with my grandmother learning how to cook with her. Whenever I make this, it's like having lunch with my grandmother again. -Wendy Ball, Battle Creek, Michigan
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine romaine, pomegranate seeds, pecans and cheese. Toss apple with lemon juice and add to salad., In a small bowl, whisk remaining ingredients until blended. Drizzle over salad; toss to coat. Serve immediately.
Nutrition Facts : Calories 165 calories, Fat 13g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 163mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
ROASTED APPLE & CANDIED WALNUT SALAD
To add even more visual interest and tasty texture, top a pretty plated salad with roasted apple fans and crunchy walnuts. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a small heavy skillet, melt butter. Add walnuts and cook over medium heat until toasted, about 4 minutes. Sprinkle with brown sugar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool., Core apples and cut into quarters. Slice apples, but not all the way through, leaving slices attached at the stem end. Place apple quarters in a greased 15x10x1-in. baking pan; fan slightly., In a small bowl, whisk the cider, vinegar, honey, salt and pepper; gradually whisk in oil. Set aside 1 cup for dressing; drizzle remaining mixture over apples. Bake, uncovered, at 425° for 18-22 minutes or until tender., Meanwhile, arrange the romaine, leaf lettuce, onion and cranberries on 12 salad plates. Top each with a roasted apple fan; sprinkle with cheese and candied nuts. Drizzle with reserved dressing.
Nutrition Facts : Calories 168 calories, Fat 11g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 191mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 2g fiber), Protein 4g protein.
Tips:
- Use a variety of apples for different flavors and textures. Granny Smith, Honeycrisp, and Braeburn are all good choices.
- Choose a pomegranate that is heavy for its size and has no cracks or blemishes.
- Toast the walnuts in a single layer in a 350°F oven for 5-7 minutes, or until fragrant and lightly browned.
- Make the candied walnuts ahead of time and store them in an airtight container at room temperature for up to 2 weeks.
- For a sweeter salad, use more honey or maple syrup in the dressing.
- For a more savory salad, add a teaspoon of Dijon mustard to the dressing.
- Serve the salad immediately, or chill it for later.
Conclusion:
Apple Pomegranate Candied Walnut Autumn Salad is a delicious and healthy salad that is perfect for fall. It is packed with flavor and nutrients, and it is sure to be a hit at your next party or gathering. So next time you're looking for a tasty and healthy salad, give this one a try. You won't be disappointed!
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