Jersey Greens and Apple Salad with Toasted Hazelnuts and Cider Vinaigrette

A refreshing and flavorful salad featuring local Jersey greens, crisp apples, toasted hazelnuts, and a homemade cider vinaigrette. Perfect for lunch or a light dinner.

Prep Time

15 minutes

Total Time

30 minutes

Calories

375 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.69/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Breakfast•Lunch•Dinner•Snack•Salad

Cuisine:

Jersey

Dietary:

Gluten-Free

Mood:

Healthy

Ingredients

Servings

6cupsJersey Greens(A mix of baby spinach, kale, and arugula is ideal. Adjust based on availability.)

£2.50

2mediumApples(Choose crisp, tart varieties like Jersey Mac or Cox's Orange Pippin when in season. Gala or Fuji work well too.)

£1.20

0.5cupHazelnuts(Whole, raw hazelnuts.)

£2.00

3tablespoonsApple Cider Vinegar(Use a good quality cider vinegar.)

£0.30

6tablespoonsExtra Virgin Olive Oil(Adds richness and flavor.)

£0.50

1teaspoonDijon Mustard(Emulsifies the vinaigrette and adds a tangy note.)

£0.10

1teaspoonHoney or Maple Syrup(Adjust to taste depending on the sweetness of your apples.)

£0.15

0.3teaspoonSalt(Or to taste.)

£0.01

0.3teaspoonBlack Pepper(Freshly ground, or to taste.)

£0.02

Total Cost

£6.78

£1.69 per serving

Instructions

1.
Preheat oven to 350°F (175°C). Spread hazelnuts on a baking sheet and toast for 10-15 minutes, or until fragrant and the skins start to crack. Let cool slightly, then rub the hazelnuts in a clean kitchen towel to remove as much of the skins as possible. Roughly chop.
2.
While hazelnuts are toasting, prepare the vinaigrette. In a small bowl, whisk together apple cider vinegar, olive oil, Dijon mustard, honey (or maple syrup), salt, and pepper until well combined.
3.
Wash and dry the Jersey greens. Core and thinly slice the apples.
4.
In a large bowl, combine the Jersey greens and sliced apples.
5.
Add the toasted hazelnuts to the salad.
6.
Drizzle the cider vinaigrette over the salad and toss gently to coat. Be careful not to overdress the salad.
7.
Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (170g)

375 kcal / 1569 kJ

Carbs

22g

8% of RDA

Fat

32g

46% of RDA

Protein

8% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

15 g

17% of RDA

Sodium

145 mg

6% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

For a more intense hazelnut flavor, you can lightly crush the toasted hazelnuts before adding them to the salad.

Add crumbled goat cheese or blue cheese for a richer flavor and creamy texture.

The vinaigrette can be made ahead of time and stored in an airtight container in the refrigerator for up to a week. Bring to room temperature and whisk before using.

If you are not serving the salad immediately, keep the vinaigrette separate and dress the salad just before serving to prevent the greens from wilting.

Cooking Equipment

Oven

Whisk

Large Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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