The summer is well and truly over, but autumn brings with it its own joy, magic, and majesty! Your tastebuds will know this to be accurate as they enjoy every component of the Autumn Delights Salad. The bed of greens is crisp and refreshing, the apple and pomegranate seeds juicy, sweet, and tart, and the dressing tangy with just a hint of spice. But the real joy can be found in the homemade candied hazelnuts: brimming with sugary succulence and crunchiness, these nuts really show off the beauty of fall. Autumn Delights Salad is ready in a hurry so it can start enchanting you instantly.
Ingredients
For the candied hazelnuts:
- 2 1/5 tablespoons coconut sugar
- 1 cup raw hazelnuts, soaked and dehydrated
- cinnamon powder, to taste
- sea salt, to taste
- 2 tablespoons water
For the dressing:
- juice of 1 large orange
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1-inch piece ginger, grated
- sea salt, to taste
- 3 tablespoons olive oil
For the salad:
- 1/2 pound organic salad mix
- 1 crisp apple, thinly sliced
- 1 medium Fuyu persimmon or 1 medium yellow tomato, thinly sliced
- 1 small pomegranate, cracked open and seeds separated
Directions
Step 1 –In a skillet over medium heat, add the coconut sugar.
Step 2 –When the sugar begins to melt, add the hazelnuts and stir until completely coated.
Step 3 –Add the cinnamon, the salt, and the water, stirring again to evenly coat.
Step 4 –Transfer the skillet from the heat and allow to cool.
Step 5 –Mix the orange juice, the vinegar, the honey, the ginger, the salt, and the olive oil together until combined.
Step 6 –Toss the salad greens with the dressing.
Step 7 –Arrange the apples and persimmon slices on top of the dressed greens.
Step 8 –Sprinkle the pomegranate seeds on the salad.
Step 9 –Top with the candied hazelnuts.
Step 10 –Serve.