Apple Walnut Salad with Walnut Pesto and Maple Candied Walnuts
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
10 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
Description
The recipe begins with making walnut pesto by toasting walnuts, then processing them with parsley, garlic, lemon juice, salt, pepper, and olive oil to form a fragrant, textured sauce. Maple glazed walnuts are separately toasted, then coated with a mixture of maple syrup, brown sugar, rosemary, smoked paprika, and sea salt and cooled to form sweet-spiced nuts for garnish.
For the salad, apples are cored and thinly sliced, then placed in lemon water to maintain crispness and prevent discoloration. Mixed lettuce leaves are combined with the dressed apples and topped with walnut pesto and the maple candied walnuts. The salad balances crisp, fresh greens and apple with rich, nutty pesto and sweet, aromatic candied walnuts.
This salad offers a complex combination of textures and flavors: tender, herbal pesto; smoky, sweet candied nuts; crisp apple slices; and fresh lettuce. It can be served as a starter or a light main course. The use of fresh parsley and rosemary adds an herbal brightness, while the smoked paprika in the nuts adds understated warmth.
Ingredients
For the walnut pesto
- ½ cup walnuts 60g
- 1 cup parsley roughly chopped and thick stems removed, 60g, fresh
- 1 garlic finely chopped, clove
- 1 tablespoon lemon juice fresh
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- ¼ cup extra virgin olive oil 50 ml
For the maple glazed walnuts
- 1 cup walnuts 100g
- 2 tablespoon maple syrup
- 1 teaspoon brown sugar
- 1 teaspoon rosemary finely chopped
- ¼ teaspoon smoked paprika
- ¼ teaspoon salt sea salt
For the salad
- 1 apple
- 1 tbsp lemon juice
- 4 cups lettuce 150g, mixed leaves
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
