Apple Vinaigrette with a Crisp Pink Salad

This is the most beautiful salad and the dressing is to die for! I have only recently fell in love with apple juice dressing, it is spectacular! It adds just the right amount of sweetness to the salad.



For the salad:

1 packet mixed lettuce leaves
1 medium sized cucumber, sliced
1 punnet baby carrots, roughly chopped
1 tin chickpeas
1 tsp sweet paprika
1 tsp cumin
Pinch of cinnamon
1 tsp sea salt
Olive oil
1 small punnet pink edible flowers (Pick n Pay)
1 punnet sweet baby tomatoes
1 tub feta, cut into cubes
1 tbsp pumpkin seeds, toasted
5 radishes, sliced
1/2 a packet ready-made croutons

Apple vinaigrette salad dressing: 

Makes about 6 2-tablespoon servings

1/4 cup apple juice
1/4 cup extra virgin olive oil
3 tbsp apple cider vinegar
1 tbsp lemon juice
1 tbsp honey
Pinch of sweet paprika
Sea salt and black pepper (optional)

Serves 4-5
Preparation 20 minutes
Cooking time 10 minutes

Preheat the oven to 200°C.

Rinse the chickpeas thoroughly and get rid of the excess water, then in a bowl mix together 2 tbsp of olive oil, the cumin, paprika, cinnamon,  salt and pepper; then add the chickpeas and toss. Pour them onto a flat oven tray,  making sure they are spread out evenly. Place in the oven and roast for 30 minutes.  Once the chickpeas have 1 minute left, place the pumpkin seeds into the oven and watch closely. Set aside and cool.

To make the vinaigrette combine apple juice, olive oil, vinegar, lemon juice, honey and spices in a covered jar. Shake to mix well.

Tear the lettuce leaves in to the bowl along with the baby tomatoes, carrots, cucumber, feta and the radishes then add half the dressing and toss.  Add the cooled chickpeas, pumpkin seeds, croutons and the flowers. Drizzle the rest of the dressing and a pinch of salt and cracked black pepper and serve immediately.


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