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Fruit and nut salad recipe

Fruit and nut salad recipe

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  • Recipes
  • Dish type
  • Salad
  • Green salad

This salad has the perfect combination of flavours and textures. Salad leaves are tossed with almonds, cashew nuts, raisins, walnuts, pistachios, Gruyere and cranberries.

5 people made this

IngredientsServes: 4

  • 1 apple, thinly sliced
  • 1 tablespoon almonds
  • 1 tablespoon cashew nuts
  • 1 tablespoon raisins
  • 1 tablespoon walnuts
  • 1 teaspoon pistachios, shelled
  • 100g Gruyere cheese, diced
  • 100g dried cranberries (optional)
  • 100g mixed salad leaves
  • vinaigrette of your choice

MethodPrep:10min ›Ready in:10min

  1. Place apple, almonds, cashews, raisins, walnuts, pistachios, cheese, cranberries and salad leaves into a large salad bowl. Toss with vinaigrette and serve.

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Blue Ribbon Recipe

We love this fresh and fruity salad. It's beautiful, colorful and so yummy. The strawberries and mandarin oranges are just sweet enough to mix with the savory feta cheese. The nuttiness of the pecans is a great addition. What really brings this all together is the homemade raspberry vinaigrette. It's the perfect balance of sweetness and tartness from the balsamic. The vinaigrette is so good you might want to double the recipe if you love dressing. The Test Kitchen

Fruit and Nut Salad Recipe of Bangladeshi Recipes

Fruit and nut salad is a famous salad recipe of Bangladesh. Though it prepared by the people in most of the time of the year as a healthy recipe, it is highly prepared in the holy month of Ramadan as healthy ifter. It is a very delicious and healthy salad recipe among the world of salad recipes. It is a very easy recipe in the world of healthy recipes. Anybody could be able to make this healthy salad recipe. You could have a nice dish with this healthy recipe. You could serve this recipe with any kinds of bread also. You could have a great dish with your family. You could also make your special guest pleased with this recipe. Let’s see the ingredients and method how could you make this easily at your home.

Ingredients you need for Fruit & Nut Salad recipe:

At first you need 12-14 pieces of dated. You must wash those and clean those properly. After cleaning those then you would remove the stone from those.
You need 12 pieces of canned peach.
You need 1 cup of mashed.
You need 2-4 cups of roasted cashew nut. You should definitely try to use roasted cashew nut.
Then you need 2-4 cup of mayonnaise.
Now you need 2-4 bunch lettuce. You must use the chopped pieces of bunch lettuce.
Then you need 2 pieces of sliced tomato. You could as much you want.
You need 4 teaspoon of green chutney. Two teaspoon of tomato chutney is also needed.
The limit of ingredients would be depending up to you. When you would make this recipe for many people you would fix the limit of ingredients.

Our ingredients are ready now we would see the method of cooking this tasty recipe.

At First you would merge properly the mashed, mayonnaise, lettuce and green chutney. You would make it sure that those should be made like a paste.
Then you would make a level of it in a flat surface basin.
Now you would muddle up properly the dates, tomato chutney, peaches and cashew nuts. Then you would put those on the first layer. This paste would be on the ground of the pot and it would the first layer.
Then at the last stage you would decorate it with sliced tomato on the summit. You would put the tomato on the above trimly. The layer of sliced tomato would be on the second layer.
Now our recipe is ready to serve.
While serving you would bear in mind that the serving must be done properly. A nice serving would give you a nice preface of the recipe and would get a great taste of eating. This recipe is tasty as well as very healthy in lieu of the other healthy recipes. You could cook this recipe whenever you wish and could have great taste. You should definitely try it. Hope you would love it.


  • For the Balsamic Vinaigrette
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 garlic clove, minced
  • 1 teaspoon dijon mustard
  • Salt and pepper to taste
  • For the Salad
  • 5 ounces organic baby spinach or spring greens
  • 2 small organic apples
  • 1 cup grapes
  • 1/4 cup crumbled feta
  • 1/2 cup toasted walnut halves

From the kitchen of: Ambitious Kitchen

Fruit, Nut and Goat Cheese Salad

When I was in elementary school, I didn’t worry about my weight or count calories. If I had, I have no doubt that the summers would have been my healthiest season of the year. Of course, I wasn’t making fruit, nut and goat cheese salad in elementary school, so we can all agree that things are different now.

Summers once meant playing kickball on balmy evenings and eating ripe peaches, plums and nectarines for dessert, but now, summer means iced coffee, sweating on the subway and doing everything possible not to use my oven when it’s 87 degrees.

Under these circumstances (and because I can’t squeeze a grill onto my too-tiny balcony) it’s easy to reach for chips and salsa and call it dinner.

True, there are some nights where a hunk of Brie and some whole-grain crackers might seem like a well-balanced meal, but to afford that occasional indulgence, I like to fill the rest of my summer nights with crisp, healthy salads with produce fresh from the farm stand.

Before I share my favorite, simple salad for a busy summer weeknight, there are a few things you should know so you can make your own healthy salad in what seems like seconds.

Go Greener

Studies show that dark, leafy greens are packed with nutrients. Next time you hit the produce aisle or farmer’s market, look beyond romaine and
iceberg lettuce. Add radicchio, spinach or escarole to your lettuce line-up for a variety of colors and flavors. I like using iron-packed spinach as a base and mixing it with a deep-hued red leaf lettuce.

Say Cheese

For years, I avoided topping salads or sandwiches with cheese because it added fat and calories. While it’s true that some cheese varieties can pack over 110 calories and 12 grams of fat per ounce, a soft cheese like feta or goat can be lower in calories – and so sharp that a little bit adds a lot of flavor.

Beans, Beans, The Musical Fruit

Beans may have a bad reputation on an elementary school playground, but they are a great source of lean protein, especially if, like me, you avoid most red meat. Just rinse them before you pile them onto your salad to prevent the possible bloatiness.

Get a Little Nuts

No matter how many veggies in your salad, sometimes you need a little crunch to satisfy.

Walnuts, full of omega-3s, are a great topping and pair well with most fixings.

Slivered almonds also complement many flavors, especially fruit-infused vinaigrette dressings.

Play Dress Up

The right dressing can make or break a salad, but too much can sometimes break your diet.

A simple vinaigrette can add just the right amount of flavor without unhealthy saturated fats.

Now, if you’ve stared into your fridge for five solid minutes and the perfect salad still hasn’t created itself, the following recipe is a perfect way to incorporate some heart-healthy nuts, creamy goat cheese and fiber-rich dried fruit into one square meal.

Fruit and Nut Spinach Salad

Tender spinach paired with sweet fruit, nuts, parmesan cheese and won ton strips. Served with grilled chicken for a light summer meal.


  • ¼ cups Butter
  • 2 cups Pecan Halves
  • ¼ cups Brown Sugar
  • ¼ cups White Sugar
  • ½ teaspoons Cinnamon
  • ¼ teaspoons Cayenne Pepper
  • ¼ teaspoons Salt
  • _____
  • 1 pound Baby Spinach
  • ¼ cups Parmesan Cheese
  • 1 cup Thinly Sliced Red Onion
  • 1 cup Sliced Strawberries
  • 1 package Dried Cranberries, 12 Oz.
  • 1 can Mandarin Oranges, 15 Oz., Drained
  • 1 package Crispy Won Ton Wrapper Strips, 6 Oz
  • Optional For Serving: Citrus Vinaigrette Or Poppy Seed Dressing


Heat butter in a saute pan over medium heat. When it starts to foam, add pecans and cook 2 minutes, then remove from heat.

In a bowl combine the next 5 ingredients (sugars, spices and salt). Scoop pecans out of your saute pan with a slotted spoon and drop them into the dry mix and toss until well coated. Spread them onto a parchment lined cookie sheet in a single layer and bake at 300F for about 10 minutes, then allow to cool thoroughly.

Wash and spin the spinach dry. Then, place it in a large bowl and add cooled pecans.

Take a brick of parmesan cheese and using a vegetable peeler peel slices off that are approximately 1/2″ long, and when you have about 1/4 cup add it to the spinach. Add the onion, berries, and oranges and toss salad. Top with won ton wrappers just before serving.

This salad goes great with any sort of citrus vinaigrette or poppy seed dressing.

To quickly toast the pine nuts, just put them in a small fry pan over medium heat. Watch them closely, and use a wooden spoon to move them around until they are lightly toasted. Be careful- they’ll burn if you don’t tend to them! Pour them onto a paper towel to cool before adding them to your salad. I like to buy pine nuts at Costco. They’re less expensive there, and you can keep the big bag in the freezer and use them as needed.

Simply melt butter in a non-stick skillet over medium heat. Stir in honey, cinnamon, and salt until well combined. Then stir in the walnuts. Gently simmer the mixture together, stirring often, until the walnuts are coated in THE most delicious honey butter-y sauce. Cool completely.

Store these candied walnuts in an airtight container at room temperature for up to 2 weeks or in the fridge for a few months! I prefer storing these in the fridge and letting them sit at room temperature for a few minutes before serving.

Creamy Chicken Salad with Fruits and Nuts

This recipe can easily be multiplied and keeps well, refrigerated, 2-3 days.


  • 2 quarts water
  • 3 Tbsp. white wine vinegar
  • 16 ounces boneless, skinless chicken breast
  • 1 Tbsp. reduced fat mayonnaise
  • 1/2 cup Greek yogurt
  • 2 tsp. Dijon mustard
  • 1/4 tsp. salt
  • black pepper to taste
  • 2 large ribs celery (diced)
  • 1/4 cup pecans (chopped)
  • 1 large apple (cut into 1/4 inch dice)
  • 2 Tbsp. raisins
  • 1/4 small red onion (thinly sliced)

Place the water and 1 tablespoon of the vinegar in a large skillet over heat.

When the water is almost boiling adjust the heat so that the water is simmering and add the chicken breast.

Poach the chicken for about 12 to 15 minutes until the temperature is 160°F.

Set aside to cool for about 5 minutes and then chill in the refrigerator.

While the chicken is cooling place the mayonnaise, yogurt and mustard in a mixing bowl and set in the refrigerator to chill.

When the chicken is cold cut into 1/4 inch pieces.

Add the chicken to the bowl with the dressing.

Add the celery, pecans, apple, raisins, pecans, apple, raisins and onion.

Watch the video: ΣΑΛΑΤΑ ΜΕ ΚΑΡΟΤΟ, ΠΑΤΖΑΡΙ u0026 ΞΙΝΟΜΗΛΟ (August 2022).