• Caramelized Apple and Hazelnut Salad

    Caramelized Apple and Hazelnut Salad | stupideasypaleo.com

    Friday night we went to The Butchershop, Glasgow’s best place to eat grass-fed steaks. Have I eaten at all the steak restaurants in Glasgow, you may ask? No. Only this one. It’s that good. Whilst contemplating starters, we homed in on their caramelized apple and hazelnut salad with goat cheese. I usually don’t eat cheese but goat cheese does sneak its way onto my plate on special occasions (like going to The Butchershop), but upon asking the waiter if the cheese was breaded, he confirmed it wasn’t gluten-free. Fail. I resolved to create the salad at home but having no idea what it even looked like, this is my loose interpretation.

    Caramelized Apple and Hazelnut Salad

    Preparation 2017-03-28T00:00:00+00:00
    Cook Time 2017-03-28T00:00:00+00:00
    Serves 1     adjust servings

    Ingredients

    • For the Salad
    • 1 bag mixed greens or spring greens
    • 1/3 cup hazelnuts
    • For the Caramelized Apples
    • 2 firm-fleshed apples (Braeburn, Fuji, Pink Lady, Gala, etc)
    • Juice from 1/2 a lemon
    • 2 Tablespoon butter or ghee
    • 3 Tablespoon honey
    • For the Dressing
    • 2 Tablespoon balsamic vinegar
    • 1 Tablespoon honey
    • 1 teaspoon Dijon mustard
    • 1/4 cup olive oil
    • Pinch of sea salt

    Instructions

    1. Roughly chop the hazelnuts (I cut them in half). In a dry skillet over medium heat, toast the nuts. Stir constantly and don’t walk away as they will go from raw to burned in an instant. Set aside.
    2. To make the apples: peel and slice the apples (I quartered them and then cut the slices from there…don’t make them so thin that they’ll fall apart during cooking). In a large skillet over medium-high heat, toss the apples with the lemon juice, butter and honey. Cook for about 10 min or until the honey has reduced into a thick sauce. Set aside to cool.
    3. To make the dressing: combine the vinegar, honey and mustard in a small bowl. Drizzle in the olive oil while whisking to incorporate it. Add a pinch of sea salt to taste.
    4. Assemble the salad: greens on the bottom, drizzle of dressing, spoonful of the apples on top, and sprinkle with toasted hazelnuts.

    by

    Caramelized Apple and Hazelnut Salad | stupideasypaleo.com
    Caramelized Apple and Hazelnut Salad
    Ingredients
    • For the Salad
    • 1 bag mixed greens or spring greens
    • 1/3 cup hazelnuts
    • For the Caramelized Apples
    • 2 firm-fleshed apples (Braeburn, Fuji, Pink Lady, Gala, etc)
    • Juice from 1/2 a lemon
    • 2 Tablespoon butter or ghee
    • 3 Tablespoon honey
    • For the Dressing
    • 2 Tablespoon balsamic vinegar
    • 1 Tablespoon honey
    • 1 teaspoon Dijon mustard
    • 1/4 cup olive oil
    • Pinch of sea salt
    Instructions
    1. Roughly chop the hazelnuts (I cut them in half). In a dry skillet over medium heat, toast the nuts. Stir constantly and don’t walk away as they will go from raw to burned in an instant. Set aside.
    2. To make the apples: peel and slice the apples (I quartered them and then cut the slices from there…don’t make them so thin that they’ll fall apart during cooking). In a large skillet over medium-high heat, toss the apples with the lemon juice, butter and honey. Cook for about 10 min or until the honey has reduced into a thick sauce. Set aside to cool.
    3. To make the dressing: combine the vinegar, honey and mustard in a small bowl. Drizzle in the olive oil while whisking to incorporate it. Add a pinch of sea salt to taste.
    4. Assemble the salad: greens on the bottom, drizzle of dressing, spoonful of the apples on top, and sprinkle with toasted hazelnuts.

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    Steph Gaudreau is a certified holistic nutrition practitioner, weightlifting and mindset coach, and the author of the best-selling Performance Paleo Cookbook. Her recipes and expert advice have been featured in SELF, Outside Magazine, Elle, and Greatist. Steph loves barbells, cats, and anything Lord of the Rings. She lives in San Diego, CA.

    2 thoughts on “Caramelized Apple and Hazelnut Salad

    1. Hey, I’m really enjoying your blog. Wondering if you have more pics of you? Sometimes I wonder about the paleo people behind the blog…wondering if you are fit and healthy? I’m dealing with tons of digestive issues and low weight and keep considering paleo…but really feeling like I need a freaking juice cleanse. Due to low iron and horrible living conditions, exercise is practically zilch (some casual walking, sitting 🙁 )…and I keep binging at night (40 gram of dark chocolate every night ++ more stuff? Not cool). Oye. Would love to thoughts. Email me if you want. I have a long story..but that’s the nutshell of it. Lovely stuff 🙁

      1. Hey there…thanks for checking in. Very healthy and fit…for an idea, check out my video library here:

        videos. I’ve been eating Paleo for 3 years and am healthier and stronger than ever. I recommend that you try Paleo for 30 days. Digestive issues could be caused by many things but by eliminating grains, legumes and dairy, you’ll have a better chance at healing your gut. The dark chocolate seem to be the least of the worries here. Focus on getting plenty of nutrient-dense protein, veggies, some fruit and healthy fats…much better than a juice cleanse. For some quality reading material, check out Robb Wolf’s Paleo Solution or Dallas & Melissa Hartwig’s It Starts with Food. All the best!

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