Saturday, September 28, 2013

Cranberry Apple and Walnut Salad

I was up at first light this morning. That, truly, is not my habit. The birds have returned to the woods behind our home and the bickering that accompanies their annual quest for real estate belies the birdsong of which the poets spoke. Only the deaf or the dead sleep in these days. While it's noisy, the feuding is a sure sign that the damp gray that marks our winter has had its day and that ascendant Spring is on its way.

A quick stroll through still muddy woods reveals early hellebores in full bloom while daffodils, defying grave and gravity, are grasping for the sun. There will, of course, still be a bad day or two, but worst of winter here is over, and with that spirits and meals lighten. I had a taste for salad today, and, so, for lunch came up with this creation. The salad is quite simple, and without the dressing would not be worth your time, but the play of the tangy molasses-like dressing against the salty bite of cheese and sweet, candied nuts is really very special. I serve each salad with its own shot glass of dressing to avoid having to deal with the color of balsamic vinegar on a fully dressed salad. It makes for a far nicer presentation. I think you'll enjoy the salad. You can find my recipe for Candied Walnuts here if you'd like to make your own. Here's the recipe for the salad and the balsamic-pomegranate dressing.

Cranberry, Apple and Walnut Salad...from the kitchen of One Perfect Bite


Salad Dressing

1 cup balsamic vinegar

1/2 cup pure pomegranate juice

2 tablespoons orange juice

1/4 cup agave syrup


8 cups baby greens

1/2 cup feta cheese

1 firm large apple, cut in 1/4-inch dice

1/4 cup dried cranberries

1/2 cup candied walnuts

Salt and pepper


1) To make salad dressing: Combine vinegar, pomegranate juice, orange juice and agave syrup in a medium saucepan and bring to a boil over medium heat. Simmer until thickened, about 5 minutes. Cool for 20 minutes.

2) To make salad: Place 2 cups of greens of each of 4 salad plates. Top each with 2 tablespoons of feta cheese. Sprinkle each salad with a portion of apples, cranberries andd walnuts. Serve dressing on the side. Yield: 4 servings.

You might also enjoy these recipes:

Raw Pineapple-Macadamia Salad - Health Seeker's Kitchen

Endive and Fennel Salad a la Honest Fare - Green Kitchen Stories

Cobb Salad - Skinny Kitchen

Kale with Raisins and Pine Nuts - No Recipes

Yummy Spinach Salad - Cookery Corner

Winter Grapefruit Salad - Bless Us O Lord

Raw Carrot and Parsley Salad - ATX Gluten-Free

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