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  • Crunchy Salad With Apple
  • Crunchy Salad With Apple
  • Crunchy Salad With Apple
  • Crunchy Salad With Apple
  • Crunchy Salad With Apple
  • Crunchy Salad With Apple
  • Crunchy Salad With Apple

Crunchy Salad With Apple

Food | February 12, 2019 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)


Disclosure: This post is sponsored by the Ontario Apple Growers. You can follow the OAG on Twitter, Facebook, and Instagram.

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 BREADED PORK CHOPS. We also think it’ll go perfectly with one of our popular sandwiches like our GRILLED PANINI, our CLASSIC REUBEN SANDWICH or our EGG SALAD SAMMIE.

Here are a few things to keep in mind when you go to make it:

Crunchy Salad With Apple


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.

Crunchy Salad With Apple


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.

Crunchy Salad With Apple


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!

Crunchy Salad With Apple


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.

As mentioned at the top of this post, this recipe is part of a collaboration with Ontario Apple Growers. We’re thankful to have met other food-friendly folks on this program – if you have a chance, check out The Kitchen Fairy’s Sheet Pan Pork. Another delicious savory offering we love is The Cookie Writer’s Apple Pork Shepherd’s Pie. Finally, drop over to Little Sweet Baker and get excited about her Apple Butternut Squash Casserole.

If you love apples, you’ll definitely love what the OAG is posting on Twitter, Facebook and Instagram.

Carrots, parsnip, mint, walnuts and a creamy feta dressing – this CRUNCHY SALAD WITH APPLE is fab!

Crunchy Salad With Apple


CLICK THE IMAGE to PIN it to a board!


5 Responses to “Crunchy Salad With Apple”

  1. Lily says:

    This apple salad looks phenomenal! So fresh and flavourful. Great video too btw. You’re such a natural on camera, Nik. I’m working on building up the courage to be on tv:)

  2. Rita Jakobschuk says:

    What a fabulous salad using apples! It’s so colourful and I’m sure crunchy and tasty too.


Ingredients & Amounts

  • For the Dressing:
  • ¼ cup of feta cheese, crumbled
  • ¼ cup of apple cider vinegar
  • 1 tablespoon of Dijon mustard
  • 2 teaspoons of maple syrup
  • ½ cup of 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 of finely chopped mint
  • 1 cup of chopped walnuts
  • salt and pepper to taste


  1. For the dressing: Place the cheese, vinegar, mustard and syrup into a food processor. 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.
  2. 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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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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