​Autumn Salad with Lemon Pressed Olive Oil

Autumn Salad 


  • Mixed salad greens (such as rocket, baby spinach, and kale)
  • 1 medium-sized mango, pear or other seasonal fruit - thinly sliced
  • 1/2 cup dried apricots
  • 1/4 cup chopped nuts (pecans or macadamias work well)
  • 1/4 cup crumbled feta cheese
  • 1/4 cup golden orange caramelised balsamic vinegar
  • 1/4 cup lemon pressed extra virgin olive oil
  • Salt and pepper to taste


  1. Preheat your oven to 180°C 
  2. Spread the chopped nuts on a baking sheet and roast them in the oven for 5-7 minutes, or until lightly browned and fragrant. Set aside to cool.
  3. In a large mixing bowl, combine the salad greens, thinly sliced pear, dried apricots, and crumbled feta cheese. Toss gently to combine.
  4. To dress, simply pour over the balsamic vinegar and olive oil (or whisk together first if preferred) and add salt and pepper to taste.
  5. Toss gently to ensure that the ingredients are well coated.
  6. Sprinkle the roasted nuts over the salad just before serving.

The lemon pressed extra virgin olive oil complements perfectly with our golden orange caramelised balsamic vinegar to produce a flavourful dressing that is simple to make, while also providing health benefits. Enjoy!

For a different twist try adding avacado and pair our garlic infused orgnic extra virgin olive oil with roasted capsicum vinegar for the dressing.