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Grain, Cranberry and Apple Salad
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Grain, Cranberry and Apple Salad

Grain, Cranberry and Apple Salad

with Creamy Curry Dressing and Honey-Candied Walnuts

Sweet, savoury, crunchy, creamy – this salad ticks all the boxes! DIY honey-candied walnuts and a zippy curry yogurt dressing are the stars here, but every bite is delicious, right down to the wholesome farro base. It even doubles up as a perfect lunch... if you manage to save some!

Tree nuts

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes


serving amount

170 g

Sweet Potato

½ cup


(Contains Wheat)

¼ cup

Dried Cranberries

1 tbsp

Indian Spice Blend

100 mL

Greek Yogurt

(Contains Milk)

1 unit

Granny Smith Apple

3 unit


56 g

Arugula and Spinach Mix

1 tbsp


28 g

Walnuts, chopped

(Contains Tree nuts)

1 tbsp

White Wine Vinegar

(Contains Sulphites)

Not included in your delivery

1 tbsp


¼ tsp


0.13 tsp


½ tbsp



Nutrition Values

Calories590 kcal
Fat21 g
Saturated Fat3 g
Carbohydrate91 g
Sugar26 g
Dietary Fiber12 g
Protein14 g
Cholesterol10 mg
Sodium550 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Parchment Paper
Non-Stick Pan
Large Bowl


Cook farro

Before starting, preheat the oven to 425˚F. Wash and dry all produce. Add farro, 1 tsp salt and 3 cups water (dbl both for 4 ppl) to a medium pot. Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cook uncovered until farro is tender, 16-18 min. When farro is done, drain, then rinse with cold water. Drain well, once more. Set aside.

Roast sweet potatoes

While farro cooks, cut sweet potato into 1/2-inch pieces. Add sweet potatoes, half the Indian Spice Mix and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 18-20 min.

Prep and toast walnuts

While sweet potatoes roast, core, then cut apple into 1/2-inch pieces. Cut celery into 1/4-inch slices. Heat a small non-stick pan over a medium heat. When hot, add walnuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer walnuts to a plate. Place a piece of parchment paper on your counter.

Candy walnuts

Add 1/2 tbsp honey and 1/2 tbsp sugar (dbl both for 4 ppl) to the same pan. Stir until warmed through, 1-2 min. Return walnuts to the pan. Cook, stirring often, until mixture turns into a thick caramel-like glaze and coats walnuts, 1-2 min. Season with salt. Remove the pan from heat. Carefully transfer candied walnuts to the prepared parchment paper, then spread into an even layer. (NOTE: Don't touch nuts – they will be VERY hot.) Set aside to cool for 5 min.

Assemble salad

Whisk together remaining honey, remaining Indian Spice Mix, yogurt, vinegar and 1 tbsp water (dbl for 4 ppl) in a large bowl. Add celery, apples, sweet potatoes, farro, arugula and spinach mix and dried cranberries Season with salt and pepper, then toss to combine.

Finish and serve

Break apart walnuts or chop into smaller pieces if they have stuck together. Divide salad between plates. Sprinkle honey-candied walnuts over top.