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Candied walnut and pear salad with lemon poppy dressing
This is not your average salad! Filled with delicious pops of salty-sweetness and crunchy texture from walnuts, this festive salad makes a delicious accompaniment to any lunch or dinner spread.

Candied walnut and pear salad with lemon poppy dressing

Servings: 4-6

Ingredients

SALAD
150g baby spinach leaves, washed
1 can sliced pears, drained
1 cup candied walnuts (we used nut brittle)
1/3 cup dried cranberries
1 large avocado, pitted and sliced
2 blocks plain feta cheese
Fresh rocket, to garnish

DRESSING
4 tbsp freshly squeezed lemon juice
¼ tsp lemon zest
½ tsp Dijon mustard
¼ tsp NOMU Sea Salt
3 tbsp sugar
1/3 cup vegetable oil
½ tbsp poppy seeds

Directions

Gently combine all the salad ingredients and place on a serving platter, topping with the crumbled feta.

For the dressing, combine all the ingredients except the oil and poppy seeds in a blender or food processor, blending until smooth. Continue blending while slowly adding the oil until emulsified. Stir the poppy seeds through the dressing.

Drizzle the dressing over the salad when ready to serve and garnish with rocket.

 

Ingredients

SALAD
150g baby spinach leaves, washed
1 can sliced pears, drained
1 cup candied walnuts (we used nut brittle)
1/3 cup dried cranberries
1 large avocado, pitted and sliced
2 blocks plain feta cheese
Fresh rocket, to garnish

DRESSING
4 tbsp freshly squeezed lemon juice
¼ tsp lemon zest
½ tsp Dijon mustard
¼ tsp NOMU Sea Salt
3 tbsp sugar
1/3 cup vegetable oil
½ tbsp poppy seeds

Directions

Gently combine all the salad ingredients and place on a serving platter, topping with the crumbled feta.

For the dressing, combine all the ingredients except the oil and poppy seeds in a blender or food processor, blending until smooth. Continue blending while slowly adding the oil until emulsified. Stir the poppy seeds through the dressing.

Drizzle the dressing over the salad when ready to serve and garnish with rocket.

 

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