Crunchy Apple Salad

Apples add crunchy freshness when they are used in salads; try this salad of apple slices with wild rice, spinach, creamy feta, and a pomegranate molasses dressing. All topped off with maple nut clusters!

Quick tip: Double the maple nut recipe so you have a stash on hand in your pantry when whipping up a quick salad. They add extra flavour and texture to a simple salad!

INGREDIENTS

• 2 large apples

• 3 handfuls (60g) spinach leaves

• ½ cup wild rice

• 1 tsp vegetable stock powder (optional)

• 420ml water

• 40g Danish feta

• 1 tbsp Pomegranate seeds

• 1 tbsp dill leaves

• juice of ½ lemon

Dressing:

• 1 1/2 tbsp pomegranate molasses

• 1 tbsp olive oil

• 1 1/2 tbsp lemon juice

• ½ tbsp maple syrup

• Pinch sea salt

Maple nuts:

• ¼ cup walnuts, roughly chopped into quarters

• 1 tbsp sesame seeds

• 1 1/2 tbsp maple syrup

• Pinch sea salt

METHOD

1. Add water into a medium-size pot on medium to high heat, add the stock powder and stir to dissolve. Once boiling add the rice and a lid slightly ajar. Turn the heat down to medium and allow to simmer until all the water has evaporated (45 minutes).

2. While the rice is being cooked, the maple nuts can be made. Line a small baking tray with baking paper. Add the walnuts and sesame seeds, pour over with the maple syrup, and a pinch of salt. Using a spatula, stir the nuts to coat all sides and place in the oven to bake for 10-15 minutes. Once toasted remove from the oven and allow to cool before breaking up the maple nut clusters slightly.

3. To make the dressing, add all of the ingredients to a jar, place the lid on, and shake well.

4. Slice the apples into quarters and remove any pips, followed by thinly slicing the quarters into 2-3mm slices. Squeeze lemon juice over the top to prevent browning.

5. In a large mixing bowl add the wild rice, spinach leaves and dill leaves, pour over with the dressing and toss to coat.

6. Serve the salad on a large plate, followed by arranging the apple slices in fans in-between the spinach leaves. Sprinkle over the top with the maple nuts, pomegranate seeds, and the feta crumbled.

Cook time: 45 minutes

Prep time: 10-15 minutes

Serves: 2 -3

Recipe, styling and photography by Bonnie Coumbe. Visit her site here & Instagram here.