Spiced Apple & Almond Salad

by Trudy ~ Veggie num num on June 4, 2010

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Spiced Apple & Almond Salad

Keeping the spiced apple trend rolling along from Monday; I couldn’t help but use up the rest of our big bag of apples in a delicious and warming salad. I recently saw a similar recipe on Tom’s Kitchen a New Zealand cooking show and having this seemingly unwavering desire to eat apples all day, every day, I was inspired to throw it together with a couple of changes.

The salad is quite sweet and warming, with lovely nutty texture from the roasted chickpeas and almonds and sweetness with the spices, cranberries and orange. I added the feta for Cam but the salad is delicious without it, so for a vegan version simply omit the cheese.

I used Royal Gala apples because they are bountiful and locally grown; but any red skinned sweet apple should work well. For the lettuce mix, choose your favourite leaves or a combination of rocket and baby spinach.

Easy to prepare this warming salad is a good source of fibre, protein and vitamins; for a delicious and healthy side or main with crusty multigrain bread.

Preparation time: 35mins
Serves 4

  • 5 red skinned apples
  • 1 orange, juice and zest
  • 2 tbs olive oil
  • 1 tbs balsamic vinegar
  • 1 cup chickpeas (cooked or tinned)
  • ¼ cup dried cranberries
  • ½ tsp ground coriander seeds
  • ½ tsp ground cardamom
  • ½ tsp paprika
  • ½ cup dry roasted almonds, roughly chopped
  • good bunch of mixed lettuce leaves
  • 100g (3.5 oz) vegetarian feta cheese (omit if vegan)

Pre-heat the oven to 210°C

Slice the apples into wedges and remove the cores.

Toss the apple wedges with the juice of half the orange, olive oil, balsamic vinegar, chickpeas, cranberries and spices. Insure everything is combined well and the apples well coated with the oil and spices.

Roast in a warmed tray for 25-30 minutes until apples are soft and chickpeas crunchy.

Transfer the apple mixture to a large bowl and toss with remaining orange juice, orange zest and salt and pepper; allow to cool slightly.

When ready to serve, toss through the lettuce leaves, chopped almonds and feta if using.

Serve immediately with warm crusty bread or as a side.

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