Crisp apples and other delicious fall produce make great salads that resonate with the season. Think kale, kohlrabi, beets, and cabbage, and you’ve got the idea. These recipes from Food Network Magazine, are the perfect accompaniment to fall tailgating specialties like sloppy joes, pulled pork, chili, BBQ ribs, grilled sausages, and more. ‘Tis the season – for all things APPLE!

Be sure to ask your apple vendor about the various varieties of apples available. Depending on how you plan to use them, you may want sweet, crisp, tart, juicy, good for cooking, good for eating, etc. And the names and origin stories are fascinating!

Chicken and Apple Salad

Ingredients:

  • 2 skin-on, bone-in chicken breasts (about 2 pounds)
  • Salt and freshly ground pepper
  • 1/3 cup plus 1 tablespoon vegetable oil
  • 2 tablespoons sherry vinegar or red wine vinegar
  • 1 tablespoon plus 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 2 Gala or other sweet apples
  • 1/2 cup chopped walnuts
  • 1 small head escarole, (or radicchio, arugula), torn into pieces
  • 2 heads Belgian endive, (or romaine, napa cabbage), trimmed, halved lengthwise and thinly sliced
  • 4 ounces aged cheddar cheese, shredded (about 1 cup)

Directions:

  1. Preheat the oven to 375 degrees F. Season the chicken with 1 teaspoon salt, and pepper to taste. Heat 1 tablespoon vegetable oil in a large ovenproof skillet over medium-high heat. Add the chicken, skin-side down, and cook until golden, about 5 minutes. Transfer the skillet to the oven (do not flip the chicken); roast until a thermometer inserted into the thickest part of the meat registers 165 degrees F, about 25 minutes. Transfer to a cutting board and let rest 5 minutes.
  2. Meanwhile, make the dressing: Whisk the vinegar, mustard and honey in a large bowl. Gradually add the remaining 1/3 cup vegetable oil, whisking until emulsified.
  3. Remove the chicken from the bone; slice. Thinly slice the apples and add to the dressing along with the walnuts, escarole and endive; season with salt and pepper. Toss the salad and top with the chicken and cheese. Serve with bread. Makes 4 servings.

Kale and Apple Salad

Ingredients:

  • 3 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • Salt
  • 1 bunch kale, ribs removed, leaves very thinly sliced
  • 1/4 cup dates
  • 1 Honeycrisp apple (or Ambrosia, Pink Lady)
  • 1/4 cup slivered almonds, toasted
  • 1 ounce Pecorino, finely grated (1/4 cup)
  • Freshly ground black pepper

Directions:

  1. Whisk together the lemon juice, olive oil and 1/4 teaspoon salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes.
  2. While the kale stands, cut the dates into thin slivers and the apple into thin matchsticks. Add the dates, apples, almonds and cheese to the kale. Season with salt and pepper and toss well. Makes 6 servings.

Shredded Beet and Apple Salad

Ingredients:

  • 1 tablespoon finely chopped shallots
  • 1 tablespoon white wine vinegar
  • 2 teaspoons whole grain mustard
  • 1 teaspoon honey
  • Salt and freshly ground black pepper
  • 3 tablespoons walnut oil or extra-virgin olive oil
  • 2 Granny Smith or other tart apples
  • 1 beet, trimmed and peeled
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons chopped walnuts

Directions:

  1. Whisk the shallots, vinegar, mustard, honey, 1 teaspoon salt and a few grinds of pepper in a large bowl until well combined. Slowly drizzle in the walnut oil, whisking constantly to make a smooth, slightly thick dressing.
  2. With a mandoline, the julienne blade of a food processor, or a knife, shred the apples and beet into long thin matchsticks.
  3. Spread the beets out on a serving platter and top with the apples. Drizzle the vinaigrette over top and sprinkle with the chives, parsley, walnuts, salt and pepper. Toss together right before serving.  Makes 6 servings.

Easy Apple Slaw with Jalapeño Dressing

Ingredients:

Slaw-

  • 1 head green or red cabbage (or both), shredded
  • 2 large carrots, peeled and shredded
  • 3/4 cup golden raisins
  • 1/4 cup finely chopped pickled jalapeños
  • 1/4 cup finely chopped fresh cilantro
  • 1/4 cup finely chopped fresh Italian parsley
  • 1/4 cup finely chopped fresh mint
  • 2 red-skinned apples, cored and julienned

Dressing-

  • 1/4 cup jalapeño pickling juice
  • 1/4 cup apple juice or cider
  • 1/2 teaspoon red chile flakes
  • 1/2 teaspoon chili powder
  • Salt and freshly ground black pepper

Directions:

  1. For the slaw: In a large bowl, toss the cabbage, carrots, raisins, jalapeños, cilantro, parsley, mint and apples.
  2. For the dressing: In a medium bowl, whisk together the pickling juice, apple juice or cider, chile flakes, chili powder, a pinch of salt and a few grinds of pepper.
  3. Pour the dressing over the bowl of slaw and toss to combine. Chill for 2 hours, stirring once while chilling. Serve chilled or at room temperature. Makes 6-8 servings.

Kohlrabi and Apple Salad

Ingredients:

  • 3 tablespoons olive oil
  • 2 tablespoons white balsamic vinegar
  • 2 tablespoons chives, chopped
  • 1 teaspoon Dijon mustard,
  • ¼ teaspoon sugar
  • Pinch of salt
  • 2 kohlrabi bulbs, peeled and cut into matchsticks
  • 1 large tart apple, cut into matchsticks
  • 3 tablespoons roasted salted sunflower seeds

Directions:

  1. Whisk olive oil, white balsamic vinegar, chopped chives, Dijon mustard, sugar and a pinch of salt in a large bowl.
  2. Cut kohlrabi and apple into matchsticks. Add to the dressing along with sunflower seeds. Season with salt and pepper and toss. Makes 4 servings.

Check our recipe archive for more sensational seasonal apple recipes!

Print Friendly, PDF & Email