Fall Harvest Salad

Cranberry apple vinaigrette and walnut brittle add a fall twist to your salad.

Prep Time:  15 minutes (plus 20 minutes to cool)   |    Cook Time:  5 minutes   |    Total Time:  20 minutes (plus 20 minutes to cool)   |    Servings:  4

Ingredients:

  • 1¼ cups  Southern Grove  Chopped Walnuts, divided
  • 1 cup  Baker’s Corner  Granulated Sugar
  • ¼ cup  Baker’s Corner  Brown Sugar
  • 1½ tablespoons water
  • ¼ cup  Simply Nature  Organic 100% Apple Juice
  • ¼ cup  Tuscan Garden  White Vinegar
  • ½ cup  Carlini  Extra Virgin Olive Oil
  • 1 tablespoon  Simply Nature  Organic Wildflower Honey
  • 1 tablespoon fresh thyme leaves
  • ½ cup  Southern Grove  Dried Cranberries, divided
  • ¼ teaspoon  Stonemill  Iodized Salt
  • ¼ teaspoon  Stonemill  Ground Black Pepper
  • 5 ounces  Simply Nature  Organic Arugula
  • 2 organic apples, sliced
  • 4 ounces  Happy Farms Preferred  Plain Goat Cheese Log, crumbled

Directions:

  1. In a saucepan, toast 1 cup walnuts on medium heat for 3-4 minutes or until fragrant and lightly browned. Remove from pan and reserve. Reduce heat to medium-low. Add sugar, brown sugar and water and heat, stirring frequently, until sugar has caramelized.
  2. Remove from heat, add toasted walnuts and mix thoroughly. Transfer mixture to a parchment lined baking sheet and spread evenly. Refrigerate for 20 minutes to allow brittle to set.
  3. In a blender, combine juice, vinegar, oil, honey, thyme, ¼ cup dried cranberries, remaining ¼ cup walnuts, salt and pepper. Blend on high for 2 minutes.
  4. Remove walnut brittle from refrigerator and crumble into small pieces.
  5. In a large mixing bowl, combine arugula and vinaigrette. Toss to coat. Transfer to a large salad bowl. Top with remaining ¼ cup dried cranberries, apples, walnut brittle and crumbled goat cheese.

Recipe Courtesy of Chef Kevin, ALDI Test Kitchen