Prep 15 mins
Cook 0 mins
Each apple has it's own personality! Pippins, Gala and Braeburns are favorites. This pairs well with a floral honey vinaigrette. The dressing has been doubled so you can have more for more salad. Adapted from Country Home magazine.
- 4 cups Baby Spinach or 4 cups mesclun
- 1 cup watercress
- 1⁄2 small red onion, very thinly sliced
- 2 small apples, cored and thinly sliced
- 1⁄2 cup pomegranate seeds or 1 cup seedless grapes, halved
- 3⁄4 cup salad oil (preferably grapeseed oil)
- 1⁄3 cup sherry wine vinegar (or cider vinegar)
- 3 tablespoons honey (wildflower is great!)
- 1 teaspoon lemon peel, finely shredded
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon ground nutmeg
- fresh edible flower (optional)
- Combine the baby spinach or mesclun, watercress and onion in a medium salad bowl. Toss with about 1/8 Honey Vinaigrette to coat(recipe follows). Top with apples and pomegranate seeds and/or grapes. Drizzle with about 1/8 cup additional vinaigrette. If desired, sprinkle with finely chopped edible flower petals, such as marigolds and nasturtiums. Pass the remaining vinaigrette. Makes 4 to 5 servings. Enjoy!
- Honey Vinaigrette:.
- In a small bowl, whisk together the 3/4 cup salad oil, 1/3 cup vinegar, honey, lemn peel, salt, and nutmeg.
- This may be prepared and chilled up to 2 days ahead. Bring it to room temperature and whisk before using. You may wash the dry salad greens up to 2 days ahead; chill in storage bags. Up to 2 days ahead, you may remove the pomegranate seeds from membrane by submerging quartered fruit in water; use your fingers to loosen seeds. Dreain seeds, dry on papaer towels, and chill in a small storage bag.
My husband and I both liked this salad. I used pom seeds and grapes and the apple of choice was honeycrisp. The nutmeg was a delicious addition to the dressing. Reviewed for Veg Tag October.