Mixed green salad with apple and brittle almond

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Fall salads are one of my favorite things about eating in the fall, along with pumpkin and sweet potatoes, of course. A mix of fall fruits (apples, pears), some crunchy walnuts, and a little creamy goat cheese or salty blue cheese, mixed in a slightly sweet and slightly spicy salad dressing. Yum!

This mixed green apple and crisp almond salad is a combination of mixed greens, apple (I used Honeycrisp), red onion, and goat cheese drizzled with an apple cider vinaigrette. A crisp and crisp crisp almond takes this salad from good to out of this world! You can add a little cayenne pepper to the brittle if you want a little spice.

Julienne the apple makes the salad look much more visually appealing.

Soak the onions in a little ice water for 5-10 minutes if they are too stung.

Be sure to check out the Apple and Pear Salad with Maple Bacon and Pecans and Blueberry Vinaigrette. It's another fall salad winner!

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Mixed green salad with apple and brittle almond

A crisp, fresh apple fall salad with a crisp, sweet crisp almond.

  • 8 cups mixed lettuce

  • 2 apples, Gala or Honeycrisp are good options, julienne

  • 1/2 Cup of goat cheese crumbles

  • 2 tablespoons of white wine vinegar

  • 1 tablespoon of apple cider vinegar

  • 1 teaspoon minced shallot

  • 2 tablespoons apple cider

  • 1/3 cup canola oil

  • salt and pepper
  • 1/2 cup sliced ​​almonds

  • 3 tablespoons of corn syrup

  • 1 1/2 teaspoons of honey

  • 1 tablespoon butter, melted

  • 1 1/2 teaspoons all-purpose flour

  • 1/2 teaspoon salt

  • 1/8 teaspoon of pepper

  • To make the almond brittle: Preheat the oven to 300 degrees. In a medium bowl, combine corn syrup, honey, butter, flour, salt, and pepper. Add almonds and stir to mix. Spread on parchment paper lined baking sheet, pressing mixture into 1/4-inch thick layer. Bake 30 minutes. Let cool and then break into pieces.

  • For the dressing: In a medium bowl, combine the white wine vinegar, apple cider vinegar, and shallot. Let stand for 30 minutes. In a small saucepan, simmer the apple cider until reduced by half. Add to the vinegar mixture. Whisk in canola oil.

  • In a large bowl, mix together the salad greens, apples, and goat cheese. Sprinkle with dressing and top with crisp almond.

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