Autumn salad recipe
A great salad that is simple to make and packed with juicy blackberries, crisp apples and baby leaf leaves.
See method- Serves 8
- 10mins to prepare
- 84 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 60ml (4 tbsp) extra-virgin olive oil
- 2 apples, cored and sliced
- 30ml (2tbsp) red wine vinegar
- 1tsp clear honey
- 1 x 250g punnet blackberries
- 2 x 140g packs baby leaf salad
Each serving contains
- Energy
- 350kJ 84.0kcal
- Fat
- 6g
- Saturates
- 1g
- Salt
- 0.5g
- Sugars
- 6g
of the Reference intake
Carbohydrate 6.0gProtein 0.7gFibre 2.5g
Method
- Heat 3 tbsp olive oil in a large frying pan over medium heat. Add the apple slices and cook for 3-5 minutes until golden all over. Remove from the pan and keep warm.
- Swirl the vinegar and honey into the pan and heat for 30 seconds until bubbling. Add the blackberries, give the pan a shake to warm the berries through, and then remove from the heat.
- In a serving bowl or platter, toss the salad leaves together with the remaining tbsp of oil, then season well. Gently stir through the warm apple slices and blackberries, along with the sauce, and serve.
- Cook's tip: For a more substantial salad, put 4 rashers of bacon under a medium-hot grill and cook for 5 minutes. Turn over and cook 3-5 minutes more until crisp. Cut into thin strips and scatter, just warm, over the salad before serving.
- See more Salad recipes
