Full-House Festive Salad

Full-House Festive Salad

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.

Serves 6 - 8

20 min


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)

 

For the candied pecan nuts

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)

Prepare the roast chicken

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.


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