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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
Level
Easy
Yields
4 servings
Cost
£1.69
Ingredients
Servings
4
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
The Method
- 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
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Nutrition Information
Nutrition per serving (170g)
375 kcal / 1569 kJ
Carbs
22g
8% of RDA
Fat
32g
46% of RDA
Protein
4g
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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