apple salad recipe

Massaged with homemade avocado pesto, slightly sweetened with green apples, and filled with crunchy cucumbers, this kale salad is filling and incredibly satisfying!

KALE-APPLE SALAD WITH CREAMY AVOCADO PESTO

Dinosaur Kale (or more as preferred), finely chopped

green apple, chopped

European cucumber, peeled and chopped

salt

Avocado

garlic,

roasted, salted sunflower seeds

extra virgin olive oil

lemon, juiced

Basil

Place all the ingredients in a blender or...

Place all the ingredients in a blender or food processor.

Blend on high speed until you have a...

Blend on high speed until you have a beautiful green paste, set aside.

Place the kale in a large bowl.

Add the avocado pesto and start massaging the...

Add the avocado pesto and start massaging the green paste into the kale to soften the vegetable until the pesto is evenly divided (less than one minute.)

Add the cucumber and apples. Toss to combine.

Taste test and season with a few pinches...

Taste test and season with a few pinches of salt, if preferred (optional.)

Serve immediately and enjoy!

Flavorful salad of Romaine lettuce tossed with two types of apples, crunchy sugared pecans and red onion, served with Fuji apple vinaigrette.

Fuji Apple Salad & Vinaigrette

apple cider (not juice)

olive oil

apple cider vinegar

Tablespoons sugar

Tablespoon fresh onion, grated

mustard

pepper

Romaine lettuce

Fuji apples

Fuji apple chips*

red onion

pecans

goat cheese

Cook apple cider in a saucepan until it...

Cook apple cider in a saucepan until it reduces to 1/2 cup. Let cool.

Place all ingredients in a blender and purée.

Store in airtight container in refrigerator.

Keeps 2 weeks.

Wash and dry lettuce and tear into bite-size...

Wash and dry lettuce and tear into bite-size pieces.

Core and cut apples into thin slices.

Thinly slice red onion.

Crumble goat cheese and set aside.

Place pecans into frying pan on high heat....

Place pecans into frying pan on high heat. Add sugar and stir just until sugar melts on pecans.

Pour pecans onto lightly greased foil or other...

Pour pecans onto lightly greased foil or other non stick surface.

Place all ingredients except goat cheese in a...

Place all ingredients except goat cheese in a large bowl.

Add 1/2 cup + Fuji apple vinaigrette and...

Add 1/2 cup + Fuji apple vinaigrette and toss gently.

Sprinkle salad with goat cheese.

Serve immediately.

Crispy chicken schnitzels are served with a sweet and crunchy fennel and apple salad in this easy dinner for four.

Chicken schnitzel with fennel, pistachio and apple salad

chicken breasts

medium free-range eggs, beaten

tbsp dijon mustard,

plain flour

breadcrumbs

tsp caraway seeds,

Olive oil

lemon

Sauerkraut to serve (we like Dawtona from Tesco)

For the salad

green eating apple

fennel bulb, thinly sliced (fronds reserved)

pistachio kernels, toasted and roughly chopped

fresh flatleaf parsley, roughly chopped

Finely grated zest and juice

Put a chicken breast between 2 sheets of compostable baking paper, then use a rolling pin to beat the chicken until it’s about 1.5cm thick all over. Repeat with the remaining chicken breasts.

Put the eggs in a shallow bowl and mix with the mustard. Put the flour and breadcrumbs in 2 separate shallow bowls or on 2 plates. Season the flour with salt and black pepper.

Dip the chicken breasts into the flour, shaking off any excess, then dip in the beaten egg, then finally coat well with the breadcrumbs. Sprinkle the caraway seeds over both sides, pressing to coat. Set the crumbed chicken breasts aside until ready to cook (see Make Ahead).

For the salad, finely slice the apple, then combine with all the remaining salad ingredients in a mixing bowl. Season with salt and pepper and toss again.

To cook the schnitzels, put a large non-stick frying pan over a medium heat, then pour in 1cm oil. When the oil is hot, fry 2 schnitzels for 2-3 minutes on each side until golden and cooked through. Squeeze lemon juice over, then set aside, loosely covered with foil. Repeat with the rest of the chicken schnitzels, using a little more oil if you need it.

Serve the chicken schnitzels with the salad, with dijon mustard and sauerkraut on the side.

This Apple Cranberry Walnut Salad features crisp apples, dried cranberries, feta cheese, and hearty walnuts to create the perfect Autumn-inspired salad. It is an easy and delicious side dish for any of your favorite meals!

Apple Cranberry Walnut Salad

salad ((I used a combination of arugula and baby spinach, any spring green mix will do))

red apple

green apple

walnuts (roughly chopped, (such as Diamond of California))

4-6 bacon strips (cooked and chopped (optional))

feta cheese

cranberries

apple juice

honey

black pepper

walnut halves

butter

sugar

cinnamon

Core and chop apples (thin slices or 1 inch chunks). Toss lettuce, apples, walnuts, feta, bacon (if using) and cranberries together in a large bowl.

Whisk together all dressing ingredients or combine in a jar and shake vigorously. Toss with salad immediately before serving. Enjoy!

Line a baking sheet with greased parchment or a nonstick baking mat. In a medium nonstick pan over medium heat, melt butter and sugar.

Once butter is melted, stir in the walnuts, salt, and cinnamon. Continue to stir til walnuts are well coated. Remove from heat and immediately spread walnuts out in a single layer on prepared baking sheet. Allow to cool 5-10 minutes.

Candied Walnuts

This easy apple salad recipe is a delight, starring crisp fruit, greens, cheese crumbles, and a zingy maple vinaigrette.

Crisp Apple Salad

tart apple (like Pink Lady)

greens

pecans pecans

goat cheese or feta cheese crumbles

pomegranate seeds cranberries

thyme,

tablespoons maple syrup

tablespoons apple cider or white wine vinegar

tablespoon Dijon mustard

tablespoons olive oil

black pepper (optional)

If using, prepare the candied pecans in advance (or use purchased).

Make the dressing: In a medium bowl, whisk the maple syrup, vinegar, Dijon mustard, salt, and black pepper. Whisk in the olive oil 1 tablespoon at a time until a creamy dressing forms. (If desired, make in advance and refrigerate up to 2 weeks; bring to room temperature prior to serving).

Place the greens on a large platter or individual plates. Top with apple slices, candied pecans, goat cheese or feta crumbles, and pomegranate seeds or dried cranberries. Top with about 6 tablespoons of the dressing (or more as desired) and serve immediately. (To make ahead, keep all components separate with fresh ingredients and dressing refrigerated. Toss the apples with lemon juice to prevent browning. Bring dressing to room temperature and add all ingredients together directly before serving.)

I loved this salad!! Served it at a small dinner party and everyone wanted the recipe.  Great job!

I’m making this salad for the 2nd time with the homemade candied pecans for a New Year’s Day Bubbly Brunch, because it was such a huge hit at my Christmas Eve get-together with my kids and grandkids! Thanks for such a delicious, easy to make, recipe!

Carla

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KALE-APPLE SALAD WITH CREAMY AVOCAD...

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Top 5 apple salad recipe recipes from across the web

The most viewed apple salad recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

KALE-APPLE SALAD WITH CREAMY AVOCAD...

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The most viewed apple salad recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine