Salads
The easiest, simplest yet mot delicious salad, particularly when spinach is in season and you can get your hands on the good variety. To elevate it, I make my own candied walnuts for a delightful crunch, caramelized onions, and apples – a stereotypical fall salad, but one that does me so good!
The vinaigrette is a classic mustard, olive oil and lemon juice – this is standard in my home, and always a jarful stored in the fridge.
This is perfect to accompany a barbeque, on its own for a healthy lunch or dinner.
The Recipe
Serves
Ingredients
- 2 cups, baby spinach leaves
- handful of crumbled cheese of your choice
- handful of dried cranberries
- 1 apple, chopped
- Candied walnuts:
- ½ cup walnuts
- ½ cup sugar
- Caramelised onions:
- 1 onion, finely sliced
- 1 tsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp sugar
- ½ tsp salt
- Vinaigrette:
- 4 tbsp olive oil
- 2 tbsp mustard
- 1 tbsp lemon juice
- ½ tbsp honey
- ½ tsp grated garlic
- 1 tsp salt
- 1 tsp pepper
Instructions
- Walnuts:
- Take a small pot and place on medium heat
- Pour the sugar and swirl the pot from the handle to distribute evenly
- Keep a watch and as it starts melt swirl the pot again – do not stir with a spoon
- Once the sugar has caramelized, turn off the heat and throw in the walnuts and stir to coat
- Transfer the walnuts onto parchment paper and allow to cool completely
- Sprinkle some sea salt over if you like
- Onions:
- In a medium pan, heat the olive oil and add the onions to sauté and salt
- Continue stirring and allow the onions to cook until translucent
- Then add the vinegar and sugar and cook further until caramelized
- Vinaigrette:
- Add all the ingredients together and whisk
- Refrigerate until ready to use
- Salad Assembly:
- Toss all the ingredients together and add 2-3 tbsp of the dressing as per your liking
- Tip:
- To pre-plan, cut the apples and toss in dressing and squeeze of lemon and store covered refrigerated until ready to use.
