3 Honeycrisp apples, cored, sliced and roughly chopped
a squeeze of lemon juice
1 tablespoon finely chopped mint
1 cup chopped walnuts
salt and pepper to taste
Takes ,
serves 6.
Instructions
For the dressing: Place the cheese, vinegar, mustard and syrup into a food processor or the canister of an immersion blender. Pulse to incorporate these ingredients. With the machine running on medium speed, slowly add the oil to create a creamy dressing. Set aside until use.
Prepare the salad: Process the carrots and parsnips in a food processor fitted with the fine grater attachment. Transfer to a medium-sized bowl. Core and cut the apples adding a squeeze of lemon juice to them before adding them to the parsnips and carrots. Add the mint and walnuts and toss. Add the dressing and lightly toss until the ingredients are coated. Adjust to taste with salt and pepper and serve.
Crunchy Apple Salad
Ingredients
For the Dressing:
¼ cup feta cheese, crumbled
¼ cup apple cider vinegar
1 tablespoon Dijon mustard
2 teaspoons maple syrup
½ cup vegetable oil
For the salad:
3 carrots, peeled
2 parsnips, peeled
3 Honeycrisp apples, cored, sliced and roughly chopped
a squeeze of lemon juice
1 tablespoon finely chopped mint
1 cup chopped walnuts
salt and pepper to taste
Directions
For the dressing: Place the cheese, vinegar, mustard and syrup into a food processor or the canister of an immersion blender. Pulse to incorporate these ingredients. With the machine running on medium speed, slowly add the oil to create a creamy dressing. Set aside until use.
Prepare the salad: Process the carrots and parsnips in a food processor fitted with the fine grater attachment. Transfer to a medium-sized bowl. Core and cut the apples adding a squeeze of lemon juice to them before adding them to the parsnips and carrots. Add the mint and walnuts and toss. Add the dressing and lightly toss until the ingredients are coated. Adjust to taste with salt and pepper and serve.
Crunchy Apple Salad
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Crispy, crunchy Honeycrisp apples with julienned carrots and parsnip in a honey-feta dressing…
Carol and I are super proud of the way this simple crunchy salad recipe turned out. We gathered readily available ingredients and partnered them with our favourite type of apple. Then the whole creation gets tossed in a creamy, cheesy dressing – how amazing. Just wait until you try it.
Before offering a few suggestions on ingredients and process, how about a reminder to PIN this recipe to your favourite Pinterest board for future reference. You can share the joy with those you love too and send them this creamy apple salad recipe.
We’re often asked for pairing suggestions for our recipes, and for this crunchy vegetable salad, we went with simple fare like our CRISPY BREADED PORK CHOPS. We also think it’ll go perfectly with one of our popular sandwiches like our GRILLED PANINI, our EGG SALAD SAMMIE.
Here are a few things to keep in mind when you go to make it:
INGREDIENTS
There’s nothing complicated here, all are readily available at your local supermarket. Of course, we’re big fans of buying locally grown fresh fruits and vegetables whenever possible and if those include organics, even better. You will taste a difference.
APPLES
We chose HONEYCRISP APPLES because of their glorious crunch and juiciness. Cortlands and Ambrosia would also work well, but try the Honeycrisp because, my goodness, are they ever good.
We’re really thankful to have spent some time recently with the knowledgeable folks at Ontario Apple Growers; they taught us so much about this favourite fruit. If you’d like to learn more about apples, head HERE to visit their website. You can also click HERE to reference their handy apple varietal chart.
FETA CHEESE DRESSING
The dressing for this salad came from my good friend Kris, whom you might remember from making Thanksgiving extra tasty with her CLASSIC BEAN CASSEROLE RECIPE.
The dressing used in this salad is easy to whip up and I suggest doubling the recipe. I’m making it all the time now with simple greens, shredded cabbage or as a dip with sliced vegetables. YUM!
THE TOSS
Try to toss this salad gently, enough to just lightly coat all the ingredients. I find that doing so keeps the salad light. That said, I was surprised that the salad kept its crispy texture on day two when I enjoyed leftovers the next day for lunch. This salad sure is amazing.
3 Honeycrisp apples, cored, sliced and roughly chopped
a squeeze of lemon juice
1 tablespoon finely chopped mint
1 cup chopped walnuts
salt and pepper to taste
Directions
For the dressing: Place the cheese, vinegar, mustard and syrup into a food processor or the canister of an immersion blender. Pulse to incorporate these ingredients. With the machine running on medium speed, slowly add the oil to create a creamy dressing. Set aside until use.
Prepare the salad: Process the carrots and parsnips in a food processor fitted with the fine grater attachment. Transfer to a medium-sized bowl. Core and cut the apples adding a squeeze of lemon juice to them before adding them to the parsnips and carrots. Add the mint and walnuts and toss. Add the dressing and lightly toss until the ingredients are coated. Adjust to taste with salt and pepper and serve.
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