For optimal flavor and texture, prepare the candied almonds and vinaigrette ahead of time. Feel free to customize the salad with other seasonal fruits, such as pears or pomegranate seeds. If you prefer a different type of cheese, feta or goat cheese would also be delicious in this salad. To prevent the avocado from browning, toss it with a little lemon juice before adding it to the salad. For a richer flavor, toast the almonds in the oven before candying them. Spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until lightly golden.
Cornucopia Salad
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PREP TIME20 mins
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COOK TIME5 mins
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TOTAL TIME40 mins
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SERVING8 People
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VIEWS163
Experience the vibrant flavors of autumn with this delightful Cornucopia Salad. A symphony of textures and tastes, from the crisp lettuce and sweet apple to the creamy avocado and tangy blue cheese, all brought together by a luscious homemade vinaigrette. This salad is a guaranteed crowd-pleaser, perfect as a starter or a light meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate15 g
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Cholesterol3 mg
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Fiber3 g
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Protein3 g
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Saturated Fat3 g
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Sodium72 mg
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Sugar10 g
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Fat13 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
7 mins
Prepare the Candied Almonds: In a small skillet, combine the sliced almonds and 1 tablespoon of sugar. Cook over medium-low heat, stirring constantly, until the sugar melts and caramelizes, coating the almonds in a golden-brown glaze. Be vigilant to prevent burning. (5-7 minutes)
02
Step
5 mins
Transfer the candied almonds to a sheet of parchment paper to cool completely. Once cooled, roughly chop them if desired. (15 minutes)
03
Step
2 mins
Assemble the Salad: In a large salad bowl, combine the torn red leaf lettuce, sliced green onions, diced Granny Smith apple, diced avocado, dried cranberries, and crumbled blue cheese.
04
Step
3 mins
Prepare the Vinaigrette: In a separate small bowl, whisk together the red wine vinegar, 2 teaspoons of sugar, salt, and pepper until the sugar is dissolved. Gradually whisk in the vegetable oil (or oil blend) until the dressing is emulsified and smooth.
05
Step
2 mins
Dress and Serve: Just before serving, pour the vinaigrette over the salad and gently toss to combine, ensuring all ingredients are evenly coated. Sprinkle the candied almonds over the top.
06
StepServe immediately and enjoy!
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RECIPE REVIEWS
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Alvah Armstrong
Jun 30, 2025The dressing is perfect – tangy and sweet. I made it for a potluck and everyone raved about it.
Joanne Nolan
May 5, 2025I sometimes add grilled chicken or shrimp to make it a complete meal.
Gloria Trantow
Nov 19, 2024This salad is amazing! The candied almonds add such a nice crunch and sweetness.
Amaya Yost
Aug 27, 2024A great way to use up leftover blue cheese!
Ashlee Kovacek
Jul 25, 2024I love the combination of flavors in this salad. It's so fresh and delicious!
Ivy Rowe
Jun 22, 2024I substituted pecans for the almonds (allergy) and it was still fantastic!
Tomas Thompson
Jan 28, 2024The key is to not overdress the salad. A little goes a long way.
Erick Crona
Nov 18, 2023Easy to make and a real crowd-pleaser. I've made it several times and it's always a hit.