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Welcome to Truffles in Italy Cooking School – The Place for Lovers of Mediterranean Style Food and Italian Truffles

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

Ingredients
  

  • 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

Instructions
 

  • 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

Notes

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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