Autumn Delights Salad


For the candied hazelnuts:

  • 2 1/5 tablespoons coconut sugar
  • 1 cup raw hazelnuts, soaked and dehydrated
  • cinnamon powder, to taste
  • sea salt, to taste
  • 2 tablespoons water

For the dressing:

  • juice of 1 large orange
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • 1-inch piece ginger, grated
  • sea salt, to taste
  • 3 tablespoons olive oil

For the salad:

  • 1/2 pound organic salad mix
  • 1 crisp apple, thinly sliced
  • 1 medium Fuyu persimmon or 1 medium yellow tomato, thinly sliced
  • 1 small pomegranate, cracked open and seeds separated


  1. In a skillet over medium heat, add the coconut sugar.
  2. When the sugar begins to melt, add the hazelnuts and stir until completely coated.
  3. Add the cinnamon, the salt, and the water, stirring again to evenly coat.
  4. Transfer the skillet from the heat and allow to cool.
  5. Mix the orange juice, the vinegar, the honey, the ginger, the salt, and the olive oil together until combined.
  6. Toss the salad greens with the dressing.
  7. Arrange the apples and persimmon slices on top of the dressed greens.
  8. Sprinkle the pomegranate seeds on the salad.
  9. Top with the candied hazelnuts.
  10. Serve.


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