Apple, Pomegranate, Candied Walnut Autumn Salad

Name: Apple, Pomegranate, Candied Walnut Autumn Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Candied Walnuts; 1/2 cup walnuts; 1 cup powdered sugar; 2 cups peanut oil for frying nuts; Salad; 3 heads endive washed, cut julienne; 1 baby frisee, washed, trimmed; 1/2 pound baby arugula; 1/2 pound mixed greens; 2 granny smith apples, peeled and julienned; 1/4 pound roquefort cheese; Vinaigrette; 2 tablespoons balsamic vinegar; 1/3 cup olive oil; 1/4 cup hazelnut oil; 1/4 cup walnut oil; 1 tablespoon dijon mustard; 1 teaspoon shallots, chopped; 1 teaspoon thyme, chopped; salt and pepper to taste.

Servings: persons

Candied Walnuts
1/2 cup walnuts
1 cup powdered sugar
2 cups peanut oil for frying nuts
Salad
3 heads endive washed, cut julienne
1 baby frisee, washed, trimmed
1/2 pound baby arugula
1/2 pound mixed greens
2 granny smith apples, peeled and julienned
1/4 pound roquefort cheese
Vinaigrette
2 tablespoons balsamic vinegar
1/3 cup olive oil
1/4 cup hazelnut oil
1/4 cup walnut oil
1 tablespoon dijon mustard
1 teaspoon shallots, chopped
1 teaspoon thyme, chopped
salt and pepper to taste.

1
1. Toast walnuts in preheated 250 degree oven for 15 minutes until golden brown.
2
2. Place a 2 quart saucepan over a medium heat. Add peanut oil, heat to 350 degrees F.
3
3. Blanch nuts in boiling water for about one minute.
4
4. Remove and toss with powdered sugar.
5
5. Carefully with a slotted spoon drop the coated nuts into the 350 degree oil.
6
6. Cook for 30 seconds until crisp and golden. Remove with slotted spoon and place on paper towel lined cookie sheet.
7
7. Once cooled roughly chop nuts, and reserve.
8
8. Combine the vinagrette ingredients. The dijon mustard, chopped thyme, shallots, balsamic vinegar. Whisk together.
9
9. Continue to whisk while adding the oils into your mustard base. This may take five minutes.
10
10. Toss salad ingredients together in large bowl.
11
12. Arrange the nuts and the cheese around the inner board of the plate. Place greens at base in center. Crumble roquefort over the top and place the caramelized walnuts on top.

1445

kcal

Calories

123

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Candied Walnuts, 1/2 cup walnuts, 1 cup powdered sugar, 2 cups peanut oil for frying nuts, and more.

Yes, Apple, Pomegranate, Candied Walnut Autumn Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!