Festive Maple Butter Salad

Candied Walnuts

Ingredients:

  • 2 cups (480ml) walnuts, chopped roughly
  • ½ cup (120ml) butter
  • ½ cup (120ml) brown sugar
  • 1 tablespoon (15ml) salt

Method:

  • In a frying pan, heat butter and sugar over medium heat until dissolved and bubbly.
  • Add walnuts and toss until completely coated.
  • Keep cooking for 7-8 minutes for butter and sugar to thicken and coat the nuts properly.
  • Season with salt, and transfer to a baking tray with parchment paper to cool properly.
  • Reserve for salad.

Christmas Salad

Ingredients:

  • 8 cups (2L) baby spinach
  • 3 fresh pomegranates, seeds only
  • 1 cup (240ml) Feta cheese, crumbled
  • Candied Walnuts
  • ½ cup (120ml) Butter olive oil
  • ¼ cup (60ml) Maple balsamic vinegar
  • 3 tablespoons (45ml) maple syrup
  • 1 tablespoon (15ml) Dijon mustard
  • 2 garlic cloves, minced
  • Salt and pepper, to taste

Method:

  • Place spinach in a large serving bowl.
  • Top with candied walnuts, Feta and pomegranate seeds.
  • A good trick to remove seeds from a pomegranate is to cut the fruit in half, hitting the outside gently with a large spoon and letting the seeds fall through your fingers into a bowl of cold water.
  • In a separate mixing bowl, whisk together butter olive oil, maple vinegar, Dijon, maple syrup, garlic, salt and pepper until nicely emulsified.
  • Drizzle dressing over the salad, and serve immediately.
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