Servings
6
Prep time
Cook time
Recipe
Ingredients
- 1/3 cup unsweetened cloudy apple juice
- ¼ cup extra-virgin olive oil
- 1 tbsp apple-cider vinegar
- 1 tbsp Dijon mustard
- Salt & pepper, to taste
- ½ cup pepitas
- 2 medium red apples, sliced into thin slices
- 120g baby spinach/rocket/mixed salad leaves
- 50g feta
- ½ cup pomegranate arils
Method
- To make the dressing, place all ingredients into a jar and shake well.
- Place the pepitas in a dry pan over medium-high heat and toast them, shaking regularly, until they are fragrant.
- Set aside to cool.
- Sit apple slices in lemon water until ready to use.
- Place the salad greens into a large serving bowl.
- Lay the apple slices on top in pretty fans and then top with crumbled feta, pomegranate arils and toasted pepitas.
- Just before serving, drizzle about a third of your dressing over the top and use your hands to toss until the salad is evenly coated.
- Note: The extra dressing will keep in the fridge for up to a week.
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