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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
170 g
Sweet Potato
½ cup
Farro
(Contains Wheat)
¼ cup
Dried Cranberries
1 tbsp
Indian Spice Blend
100 mL
Greek Yogurt
(Contains Milk)
1 unit
Granny Smith Apple
3 unit
Celery
56 g
Arugula and Spinach Mix
1 tbsp
Honey
28 g
Walnuts, chopped
(Contains Tree nuts)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
½ tbsp
Sugar*
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.
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.
Break apart walnuts or chop into smaller pieces if they have stuck together. Divide salad between plates. Sprinkle honey-candied walnuts over top.
