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Autumn salad recipe

4 ratings

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
Healthy
Vegan
Vegetarian
Gluten-free
Dairy-free

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
84kcal 4%
Fat
6g 8%
Saturates
1g 4%
Sugars
6g 7%
Salt
0.5g <1%

of the reference intake
Carbohydrate 6g Protein 0.7g Fibre 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