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Recipe Detail Page
Cranberry & Hazelnut Granola Salad
Autumn 2013
A classic cranberry and goat cheese toss with a modern twist of homemade granola and candied bacon bits. Remove skins from hazelnuts by toasting them, then rubbing warm nuts with a kitchen towel.
Serves 4
CANDIED BACON
4 thick-cut bacon strips
1 tbsp (15 mL) demerara sugar
GRANOLA
2 tbsp (30 mL) honey
1 tbsp (15 mL) demerara sugar
2 tsp (10 mL) vegetable oil
½ cup (125 mL) quick oats
¼ cup (60 mL) hazelnuts or filberts, skins removed
¼ cup (60 mL) pepita seeds
¼ cup (60 mL) dried cranberries
DRESSING
2 tbsp (30 mL) white-wine vinegar
2 tbsp (30 mL) honey
2 tbsp (30 mL) olive oil
Pinch of freshly ground black pepper
SALAD
12 cups (3 L) greens, such as baby arugula, mache or tatsoi
2 oz (60 g) goat’s cheese, crumbled
1 Preheat oven to 350°F (180°C).
2 To prepare candied bacon, place bacon on a parchment-lined baking sheet. Roast in preheated oven for 10 minutes, until it begins to crisp. Sprinkle with half of demerara. Continue roasting for 5 minutes. Flip bacon strips. Sprinkle with remaining demerara. Continue roasting for 5 more minutes until candied and cooked through. Reduce oven temperature to 300°F (150°C). When bacon is cool enough to handle, coarsely chop.
3 Meanwhile, prepare granola by whisking honey with demerara and oil in a medium bowl. Add oat, nuts and pepitas. Stir to mix. Spread out on another parchment-lined baking sheet. Bake in preheated 300°F (150°C) oven, stirring occasionally for 20 minutes until toasted and dry. Remove. Immediately stir in cranberries. Let cool completely.
4 In a small bowl, whisk vinegar with honey. Slowly whisk in oil. Season with pepper. Place greens in a large bowl. Drizzle with enough dressing to coat. Toss to evenly mix. Divide greens between plates. Scatter granola, bacon and goat cheese overtop. Serve immediately.
Serves 4
