Apple Walnut Salad with Walnut Pesto and Maple Candied Walnuts

Name: Apple Walnut Salad with Walnut Pesto and Maple Candied Walnuts
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 serving
Ingredients: ½ cup (60g) walnuts; 1 cup (60g) fresh parsley; 1 garlic clove; 1 tablespoon fresh lemon juice; ⅛ teaspoon each salt and pepper; ¼ cup (50ml) extra virgin olive oil; 1 cup (100g) walnuts; 2 tablespoon maple syrup; 1 teaspoon brown sugar; 1 teaspoon finely chopped rosemary; ¼ teaspoon smoked paprika; ¼ teaspoon sea salt; 1 apple; 1 tbsp lemon juice; 4 cups (150g) mixed lettuce leaves

User Reviews

5.0

18 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
6
Calories
313 kcal
Course
Salad
Cuisine
American, International

Apple Walnut Salad with Walnut Pesto and Maple Candied Walnuts

Yuliana Reed

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This apple walnut salad has a tasty walnut pesto dressing. It's then sprinkled with easy rosemary maple glazed walnuts. It's a delicious vegan salad recipe that's great for dinner or a side dish.

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Ingredients

Servings

For the walnut pesto

½ cup (60g) walnuts
1 cup (60g) fresh parsley roughly chopped and thick stems removed
1 garlic clove finely chopped
1 tablespoon fresh lemon juice
⅛ teaspoon each salt and pepper
¼ cup (50ml) extra virgin olive oil

For the maple glazed walnuts

1 cup (100g) walnuts
2 tablespoon maple syrup
1 teaspoon brown sugar
1 teaspoon finely chopped rosemary
¼ teaspoon smoked paprika
¼ teaspoon sea salt

For the salad

1 apple
1 tbsp lemon juice
4 cups (150g) mixed lettuce leaves

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Instructions

For the walnut pesto

Heat a dry frying pan, then add the walnuts and lightly toast for a few minutes until they begin to darken and smell fragrant, stirring often so they don’t burn.
Add the toasted walnuts, parsley, garlic, lemon juice and salt and pepper to a small food processor and whiz until it forms fine crumbs.
Keep the motor running and slowly pour the olive oil in through the feed tube, whizzing until it’s all combined. Store in an airtight container in the fridge for up to 1 week.

For the maple glazed walnuts

Heat a dry frying pan over a medium heat. Add the walnuts and lightly toast, shaking the pan often, for a few minutes until golden and fragrant.
Add the maple syrup, brown sugar, rosemary, paprika and sea salt and heat, stirring, for a minute or two until the sugar dissolves. Spread the nuts onto a plate to cool.

For the salad

Core and quarter the apple then slice it thinly. Add the lemon juice to a bowl of cold water and put the apple slices into it for a few minutes to prevent browning.
Gently toss the salad leaves together with the drained apple in a large serving bowl. Just before serving, add a drizzle of the pesto and spoon on the glazed walnuts.Note: if necessary, loosen the pesto by stirring in a little water.

Nutrition Information

Show Details

Calories 313kcal (16%) Carbohydrates 14g (5%) Protein 5g (10%) Fat 28g (43%) Saturated Fat 3g (15%) Sodium 105mg (4%) Potassium 255mg (7%) Fiber 3g (12%) Sugar 8g (16%) Vitamin A 1230IU (25%) Vitamin C 16.4mg (18%) Calcium 58mg (6%) Iron 1.7mg (9%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 313 kcal

% Daily Value*

Calories	313kcal	16%
Carbohydrates	14g	5%
Protein	5g	10%
Fat	28g	43%
Saturated Fat	3g	15%
Sodium	105mg	4%
Potassium	255mg	5%
Fiber	3g	12%
Sugar	8g	16%
Vitamin A	1230IU	25%
Vitamin C	16.4mg	18%
Calcium	58mg	6%
Iron	1.7mg	9%