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autumn salad healthy recipe

Autumn Salad

veganbilaraby
This vibrant Autumn Salad recipe is a celebration of the fall season's freshest harvest! This salad recipe will make you fall in love with salads!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Salad
Cuisine International
Servings 4 servings

Ingredients
  

Salad Ingredients:

  • 4 cups chopped curly kale packed & large pieces
  • 1 tbsp olive oil
  • 2 cups baby spinach packed
  • 1 Jazz apple sliced
  • 1 cup pomegranate seeds
  • 1 avocado sliced
  • ¼ cup dry cranberry
  • ½ lemon
  • ½ cup Vegan cheese spread optional

Caramelized/Candied walnut Ingredients:

  • 1 cup toasted walnuts
  • 100 ml water
  • 100 g coconut sugar

Vinaigrette Ingredients

  • ⅓ cup olive oil
  • ¼ cup apple cider vinegar
  • 1 tbsp dijon mustard
  • 1 tbsp Maple syrup
  • ¼ tsp dry thyme
  • salt and pepper to taste

Instructions
 

Candied Walnuts Instructions

  • Add coconut sugar and water to a pan and heat on stove-top, at medium-high heat.
  • The sugar will begin to dissolve slowly, keep waiting without stirring the sugar. Let them come to a boil and all the sugar is dissolved. After 4-5 minutes you will start to see bubbles forming, the first bubbles will pop quickly. This is a normal sugar syrup, but we need a more dense sugar syrup.
  • After a few more seconds the bubbles forming are sustained and won't pop as quickly as before. Add the toasted walnuts, and keep stirring till all nuts are well coated with the syrup.
  • Let the nuts crystalize, do not stop stirring till all the syrup has disappeared, and the nuts are coated and caramelized, this will take around 4-5 minutes.
  • Turn the heat off, and transfer them to a tray lined with parchment paper. Let them cool completely, and set aside.

Vinaigrette Instruction:

  • In a medium-sized bowl, add olive oil, ACV, dijon mustard, maple syrup, and dry thyme.
  • Mix to combine all ingredients, add salt and pepper. Check for seasoning and adjust, set aside.

Autumn Salad Instructions:

  • In a big salad bowl, add the kale leaves, olive oil and massage the kale leaves, and tear them into smaller bite-size pieces
  • Squeeze a lemon and add the juice to the apples and avocado slices to prevent them from browning.
  • Next add the baby spinach leaves, pomegranate seeds, apples, avocado, and dried cranberries.
  • Drizzle the dressing and mix the salad. Top with the candied walnuts and vegan cheese. Serve & enjoy!
Keyword Autumn Salad, Healthy salad, vegan salad