This vibrant summer salad is the perfect side dish for any feast. It has cranberries, crumbled feta, and crunchy candied pecans tossed on a bed of fresh greens, topped off with playful star-shaped apples and a drizzle of honey mustard dressing.
| 1 | Packet of mixed salad leaves |
| 1 | Packet of baby salad leaves |
| 2 | Apples |
| 125ml | Dried cranberries |
| 125ml | Celery (finely sliced) |
| 125ml | Feta cheese (crumbled) |
| 2 |
Avocados (pitted and sliced) |
| 250ml | Pecan nuts |
| 90ml | Brown sugar |
| 45ml | Water |
| 5ml | Cinnamon |
| A pinch of salt | |
| 5ml | Vanilla essence |
| 2 | Naartjies (zest) |
| A pinch of nutmeg | |
| To serve | Honey mustard dressing (Store bought or homemade) |
| 1 | Place the brown sugar, water, cinnamon, salt, vanilla essence, naartjie zest, and nutmeg into a pot. Cook over low heat until the sugar melts. |
| 2 | Increase the heat and let the sugar bubble for about 1 minute. |
| 3 | Stir in the pecan nuts, allowing them to toast slightly, stirring occasionally. |
| 4 | Transfer the nuts onto a lined baking tray, spread them out thinly, and let them cool completely before breaking into chunks. |
| 5 | Thinly slice the apples and use a star cutter to cut out star shapes. Set aside. |
| 6 | Arrange the salad leaves on a platter, then scatter the celery, cranberries, and feta on top. |
| 7 | Add the avocado and star-shaped apple slices. Sprinkle with the candied pecan nuts, and finish by drizzling with your favourite honey mustard dressing. |
