Ingredients
Equipment
Method
- Toast the walnuts and pecans in a dry skillet over medium-low heat for 3–5 minutes, stirring, until fragrant. Transfer to a plate and cool before adding to the salad.
- Blend the drained soaked cashews, orange and lemon juices, maple syrup, vinegar, salt, cinnamon and ginger with some of the measured water until smooth. Add the remaining water gradually until the dressing pours easily but still coats a spoon.
- Put the diced apples, halved grapes and sliced celery in a bowl. Add the cooled nuts, parsley and mint.
- Add enough dressing to coat the salad and fold gently. Taste; add a little more lemon or salt if the fruit needs balance. Serve any extra dressing on the side.
- Serve straight away, or cover and chill for 15–20 minutes before serving. Give it a gentle stir after chilling. Add this optional chilling time to the listed estimate.
Nutrition
Notes
Timing: The 2-hour20-minute total includes the minimum two-hour cashew soak. A four-hour soak or optional short chill adds time. Texture: Cool the toasted nuts before mixing and cut the apples shortly before dressing. Sweetness: Taste the fruit before deciding whether you want all the dressing; the maple-orange profile is part of this version. Nuts: Cashews, walnuts and pecans all contribute; replacing just one does not make the whole salad nut-free. Make ahead: Keep the dressing separate, then cut the apples and dress near serving time. Refrigerate the dressing and prepared salad promptly and use within two days for best quality. Serving: Spoon over lettuce or pair with a simple bean or lentil lunch separately.
