September is apple season and lovely crisp apples make great salads to go with all your favorite fall grill and slow cooker meals. Try these two recipes that use loads of good things from the fall market.

David from Wild’s Apple Farm suggests Autumn Crisp or Jonathan apples. Ask the apple growers at the Market what they recommend. And you can’t go wrong with whatever your favorite apple is. 

Apple and Bacon Salad with Maple Vinaigrette

recipe from Crème de la Crumb

Ingredients:

For the Salad

  • 6 cups lettuce – like green leaf lettuce and arugula
  • 1 cup pecan halves
  • 1/4 cup sugar
  • 1/4 teaspoon cinnamon
  • 1/3 cup chopped bacon pieces
  • 1/3 cup dried cranberries
  • 1 firm crisp apple thinly sliced and halves cut crosswise – or chopped

Maple Vinaigrette

  • 1/3 cup olive oil
  • 1/3 cup pure maple syrup
  • 5 tablespoons apple cider vinegar
  • 2 tablespoons orange juice – or 1/2 teaspoon lemon zest
  • 3/4 teaspoon salt
  • 1/4 teaspoon coarsely cracked black pepper – or 1/8 teaspoon finely ground black pepper

Directions:

  1. First, prepare the candied pecans. In a small skillet, toast pecans for 1 minute over medium-high heat. Add sugar and stir constantly until sugar dissolves. Sprinkle cinnamon over pecans and stir until pecans are sugar-coated. Immediately transfer to a sheet of parchment or a heat-resistant plate to cool slightly.
  2. Prepare salad by arranging lettuce on a platter. Top with apples, cranberries, pecans, and bacon.
  3. Combine all dressing ingredients in a jar, shake vigorously to combine. Pour over salad immediately if serving right away, or wait until just before serving (shake well just before pouring over salad). Makes 8 servings.

Cook’s Note: You can substitute walnuts or pepitas for the pecans and you don’t have to candy them; and substitute grapes or cherries for the cranberries.

Cabbage Salad with Apple

recipe from Natasha’s Kitchen

Ingredients:

  • 1/2 medium red (or green) cabbage, (6 cups finely chopped)
  • 1/2 cup sauerkraut, well drained
  • 1/2 cucumber, sliced
  • 1 firm sweet apple, sliced into thin bite-sized pieces
  • 1/2 cup green onion, chopped
  • 1 tablespoon dill, finely chopped
  • 4 tablespoon extra virgin olive oil
  • 1 tablespoon white vinegar, or to taste
  • 1/2 teaspoon sea salt, or to taste

Directions:

  1. Finely chop cabbage and transfer it to a large mixing bowl.
  2. Thoroughly squeeze sauerkraut by the fistfuls to remove excess moisture until you have 1/2 cup of squeezed sauerkraut then add it to the salad bowl.
  3. Add sliced cucumber and apple, chopped dill and green onion.
  4. Drizzle the salad with 4 tablespoon extra virgin olive oil and 1 tablespoon white vinegar and 1/2 tsp sea salt*. Toss the salad well to combine and add more salt and/or vinegar to taste. Makes 6 servings.

Cook’s Note: *Add the salt just before serving since it will cause the cucumbers to wilt.

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