Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
Winter Crisp Salad
A refreshing seasonal salad featuring the crunch of radicchio and endive paired with sweet pomegranate seeds and toasted pecans. Dressed in a light champagne vinaigrette, it offers a sophisticated balance of bitter, sweet, and nutty notes. This crisp and colorful salad is a perfect way to bring fresh, seasonal produce to the winter table.
A refreshing seasonal salad featuring the crunch of radicchio and endive paired with sweet pomegranate seeds and toasted pecans. Dressed in a light champagne vinaigrette, it offers a sophisticated balance of bitter, sweet, and nutty notes. This crisp and colorful salad is a perfect way to bring fresh, seasonal produce to the winter table.
Ingredients
- 10 tbsp Ground cinnamon
- 30 tbsp Coconut oil
- 60 g Erythritol or monk fruit sweetener
- 45 g Whole wheat flour
- 5 tbsp Lemon zest
- 1180 g Apples
- 240 g Fresh cranberries
- 160 g Rolled oats
- 60 g Brown sugar
- 60 g Whole wheat flour
Instructions
- Mix erythritol or monk fruit sweetener, whole wheat flour, and lemon zest until evenly combined
- Add apple slices and fresh cranberries and stir until evenly coated
- Spread the fruit mixture into a baking dish of about six-cup capacity
- Mix rolled oats, brown sugar, whole wheat flour, and ground cinnamon
- Add melted coconut oil and mix until crumbly
- Sprinkle the crumble over the fruit
- Preheat the oven and bake until the top is golden and crisp and the fruit is softened and bubbling
- Remove and let cool slightly before serving
Storage and Meal Prep Tips
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