Cornucopia Salad

Cornucopia Salad
  • PREP TIME
    20 mins
  • COOK TIME
    5 mins
  • TOTAL TIME
    40 mins
  • SERVING
    8 People
  • VIEWS
    163

Experience the vibrant flavors of autumn with this delightful Cornucopia Salad. A symphony of textures and tastes, from the crisp lettuce and sweet apple to the creamy avocado and tangy blue cheese, all brought together by a luscious homemade vinaigrette. This salad is a guaranteed crowd-pleaser, perfect as a starter or a light meal.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    15 g
  • Cholesterol
    3 mg
  • Fiber
    3 g
  • Protein
    3 g
  • Saturated Fat
    3 g
  • Sodium
    72 mg
  • Sugar
    10 g
  • Fat
    13 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
7 mins

Prepare the Candied Almonds: In a small skillet, combine the sliced almonds and 1 tablespoon of sugar. Cook over medium-low heat, stirring constantly, until the sugar melts and caramelizes, coating the almonds in a golden-brown glaze. Be vigilant to prevent burning. (5-7 minutes)

02

Step
5 mins

Transfer the candied almonds to a sheet of parchment paper to cool completely. Once cooled, roughly chop them if desired. (15 minutes)

03

Step
2 mins

Assemble the Salad: In a large salad bowl, combine the torn red leaf lettuce, sliced green onions, diced Granny Smith apple, diced avocado, dried cranberries, and crumbled blue cheese.

04

Step
3 mins

Prepare the Vinaigrette: In a separate small bowl, whisk together the red wine vinegar, 2 teaspoons of sugar, salt, and pepper until the sugar is dissolved. Gradually whisk in the vegetable oil (or oil blend) until the dressing is emulsified and smooth.

05

Step
2 mins

Dress and Serve: Just before serving, pour the vinaigrette over the salad and gently toss to combine, ensuring all ingredients are evenly coated. Sprinkle the candied almonds over the top.

06

Step

Serve immediately and enjoy!

For optimal flavor and texture, prepare the candied almonds and vinaigrette ahead of time.
Feel free to customize the salad with other seasonal fruits, such as pears or pomegranate seeds.
If you prefer a different type of cheese, feta or goat cheese would also be delicious in this salad.
To prevent the avocado from browning, toss it with a little lemon juice before adding it to the salad.
For a richer flavor, toast the almonds in the oven before candying them. Spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until lightly golden.

Burnice Kemmer

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.9/ 5 ( 54 Ratings)
Total Reviews: (8)
  • Alvah Armstrong

    The dressing is perfect – tangy and sweet. I made it for a potluck and everyone raved about it.

  • Joanne Nolan

    I sometimes add grilled chicken or shrimp to make it a complete meal.

  • Gloria Trantow

    This salad is amazing! The candied almonds add such a nice crunch and sweetness.

  • Amaya Yost

    A great way to use up leftover blue cheese!

  • Ashlee Kovacek

    I love the combination of flavors in this salad. It's so fresh and delicious!

  • Ivy Rowe

    I substituted pecans for the almonds (allergy) and it was still fantastic!

  • Tomas Thompson

    The key is to not overdress the salad. A little goes a long way.

  • Erick Crona

    Easy to make and a real crowd-pleaser. I've made it several times and it's always a hit.

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