This salad combines autumn flavours with the ease and lightness of a meal you would normally serve in hot weather. Perfect for these Indian summer evenings we’ve been lucky to have lately!
For the Salad:
200 grams smoked chicken or turkey, shredded
4 cups baby spinach
handful of dried cranberries
handful of chopped pecans, roasted and sprinkled with a little salt
1 small Granny Smith apple, diced
1 small carrot, grated
1 small avocado, peeled and diced
1/4 red onion, thinly sliced and soaked in cold water for 10 minutes
1/4 cup balsamic vinegar
3/4 cup olive oil
2 tsp brown sugar
1 clove garlic, crushed
salt and pepper
Combine all the salad ingredients in a large bowl or in individual dishes.
Place all the vinaigrette ingredients in a clean glass jar, put the lid on and give it a good shake. Drizzle over the salad, toss and serve.