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Colourful Autumn Salad

Apple & Pecan Autumn Salad

A colourful and flavour packed autumn salad, rich in vitamins and minerals to help your immune system get ready for the colder season.
Prep Time 25 minutes
Course Salad
Cuisine American


  • 2 red apples
  • 4 fresh figs
  • 1 lettuce (Romain or Iceberg, etc
  • 5 slices Parmesan Ham (optional)
  • 50 gr parmesan shavings (or blue cheese, vegan cheese etc)
  • 60 gr pecan nuts (walnuts or seeds of choice)
  • 2 tbsp Extra Virgin Olive Oil
  • 2 tsp apple cider vinegar
  • 1 tbsp maple syrup or honey
  • 3 tbsp pomegranate seeds or dried cranberries


  • wash the apples, lettuce, figs and dry in a colander
  • chop the lettuce and arrange on a serving plate
  • mix the olive oil and apple cider vinegar and maple syrup
  • pour the dressing evenly over the lettuce bed
  • half the apples and remove the core.
  • place each half cut side down on a chopping board and slice evenly all the way through.
  • fan each apple half and arrange cut side down on the lettuce bed
  • cut the figs into quarters and place cut side up onto the lettuce bed.
  • chop the pecans coarsely and scatter over the salad
  • sprinkle with parmesan shavings or crumbled cheese of choice
  • top with pomegranate seeds or dried cranberries


Serve as a starter or main course
Tip: To prepare the salad ahead, follow the above steps but keep the dressing in a separate bowl or bottle until ready to serve the salad.
The salad will keep for up to 3 days in the fridge without the added dressing. To keep in the fridge, cover with plastic wrap or keep in a bowl covered with a lid. Remove from fridge 30 min before serving to allow to reach ambient temperature and dress with the dressing also at room temperature.

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