Apple Salad - Fall And Winter Recipes

Each season, its new vitamin menu! And this fall will be no exception to the rule! Besides squash, the fall season also likes apples. The perfect opportunity to slip them into your meal, more precisely, into your meal salad. If you think, on the other hand, that these fruits are only reserved for the preparation of fall pies, then think again quickly! Sweet and savory lovers are sure to fall for our apple salad recipes. Colorful, vibrant and customizable at will, they can be enjoyed every day, fall and winter. To always discover new tastes, it is important to vary the apples in your salad. Granny Smith, Pink Lady, Gala, Golden or Reinette grise from Canada, you are spoiled for choice!

Apple salad recipes to eat in winter as well

If the forest during this time of year is perfect for hunting down chestnuts, pumpkins and pine cones, the vegetable gardens are full of fruits and vegetables with beautiful autumn colors. So take advantage of all the vitamins that Mother Nature offers you. Spaghetti squash, pumpkin, pumpkin, beetroot, red cabbage, cauliflower, apples… in short, fall is the perfect time to eat healthy and balanced! This is also an opportunity to include apples and oilseeds in your fall mixed salad. So, to start the new season on the right foot, our selection of vitamin-packed and absolutely appetizing recipes is yours.

Autumn salad with apple, red cabbage and chestnuts

Ingredients for 4 persons:

• 1/3 red cabbage
• 1 apple
• 150 g of cooked chestnuts
• 40-50 g of raisins
• 8 nuts
• parsley (optional)

For the dressing room:

• 3 tbsp. tablespoon cider vinegar
• 2 tbsp. tablespoon olive oil
• 1 C. white miso

Preparation:

Finely slice the red cabbage with a knife. Then cut the apple and the chestnuts into cubes. Coarsely crush the walnut kernels. Put everything in a large salad bowl and go to the preparation of your dressing. To do this, combine the apple cider vinegar, olive oil and white miso in a small bowl. Pour the dressing obtained over the salad and mix well. Adjust the seasoning, if necessary. When ready to serve, sprinkle with parsley and gomasio.

Autumn salad with apples, caramelized nuts and bacon

Ingredients for the salad:

• 1 apple (halved, seeded and thinly sliced)
• 1/2 onion
• 6 cups of mesclun
• 4-5 slices of bacon (cooked)

For the vinaigrette:

• 2 tbsp. maple syrup
• 1/4 cup mayo
• 3 tbsp. tablespoon olive oil
• 2 tbsp. tablespoon cider vinegar
• 1 C. mustard
• 1/2 clove of garlic

For the caramelized nuts:

• 1/2 cup maple syrup
• 2 tbsp. tablespoon of butter
• 1 cup toasted walnuts (or pecans)

Preparation:

Line a baking sheet with parchment paper. In a saucepan, put the maple syrup and butter and bring everything to a boil. After boiling, cook for 2 minutes, then add the nuts. Continue cooking, stirring gently, until the sugar crystallizes on the nuts. Remove from the heat. Pour the nuts onto the baking sheet and, with a spatula, quickly spread them. Salt them lightly and let them cool. Crush them roughly using a knife. As for the vinaigrette, put all the ingredients listed in a bowl and mix them well until you get a fairly creamy consistency. Add salt and pepper. Then proceed to the preparation of the salad. For this purpose, soak the onion for 5 min in cold water to soften it. In a large salad bowl, mix the lettuce,apple and onion, then pour in the vinaigrette and mix again. Before enjoying, sprinkle with caramelized nuts and bacon.

Express autumn salad with apples and celery

Ingredients for 6 people:

• 1/2 cup mayo
• 1 C. tablespoon of sugar
• a few drops of lemon juice
• 1 pinch of salt
• 3 apples (peeled, seeded and chopped)
• 1 cup of chopped celery
• 1 handful of chopped walnuts (or pecans)
• 1/2 cup of raisins (optional)

Preparation:

In a bowl, combine the mayonnaise, sugar, lemon juice and salt. Then add the apples, celery and pecans. Mix everything well, garnish with raisins and refrigerate until ready to serve. Enjoy your meal !

Apple salad with goat cheese

Ingredients for 4 persons:

• 2 apples (Golden or Pink Lady)
• lettuce
• 15 cherry tomatoes
• 1 log of goat cheese
• 1 good handful of nuts
• balsamic vinegar
• olive oil
• the juice of ½ lemon
• 2 tbsp. of honey
• 1 C. mustard soup
• salt and pepper

Preparation:

Cut the apples into thin slices and sprinkle them with lemon juice. Cut the cherry tomatoes in half and the cheese into pieces. Slide these onto the grill for a few minutes or until they turn lightly golden. Prepare the dressing by mixing the balsamic vinegar, honey, olive oil, mustard, salt and pepper. In a salad bowl, pour the vinaigrette and add the salad with the nuts. Mix everything well and chill before eating!

Autumn salad (apples, beets, Feta and walnuts)

Ingredients for 4 persons:

• 520 g beets
• 2 apples (Golden)
• 200-250 g of Feta
• 60 g walnuts
• 1 red onion
• fresh chives
• spinach / arugula (optional)

For the vinaigrette:

• 3 tbsp. tablespoon olive oil
• 1 tablespoon of balsamic vinegar
• 1 pinch of turmeric
• salt and pepper

Preparation:

Start by washing, peeling and grating the raw beets and apples. If you have taken organic apples, eat them with their skin on. Then cut the Feta into cubes and slice the chives and onion. Prepare the vinaigrette by mixing the olive oil, turmeric, balsamic vinegar, salt and pepper. In a salad bowl, first pour the vinaigrette and then add the rest of the products. Mix everything well and serve!

Traditional Waldorf salad to enjoy in autumn and winter

Ingredients:

• 1 apple (Cortland)
• apple (Honeycrisp)
• 1 stalk of celery
• green shallot
• raisins
• walnuts
• 1/4 cup mayo
• 30 ml of lukewarm water
• 15 ml of apple cider vinegar
• 120 g blue cheese
• chopped parsley
• salt and pepper

Preparation:

Mix together the mayo, water, vinegar, half the parsley, and pepper. Book. In a salad bowl, put the apples, celery, raisins and walnuts. Add the mayo and mix. Serve in bowls and garnish with blue cheese and parsley. Enjoy!

Autumn salad with green apples and broccoli

Ingredients for 4 persons:

• 3-4 large green apples
• 1 head of broccoli
• 1 handful of sunflower seeds
• 1 handful of pumpkin seeds
• zest of 2 lemons
• 60 ml plain Greek yogurt
• 60 ml mayo
• fresh oregano
• 2 cups of aged cheddar
• dried cranberries (optional)
• salt and pepper

Preparation:

In a pan, heat the two types of seeds dry. Next, put the broccoli, apples and lemon zest in a large bowl. Season and mix everything well. In a salad bowl, put the yogurt, mayo, oregano and cheese. Season and mix. Add the apples and broccoli and mix again. Leave your salad to sit in the fridge for a few hours before eating. Good tasting !

Autumn salad with apples, lentils and pumpkin

Ingredients for 4 persons:

• 1 small pumpkin
• 200 g green lentils from Le Puy
• 1 large apple (Pink Lady)
• 100 g of feta
• 1 garlic clove, pressed
• 30 g shelled hazelnuts / pumpkin seeds / toasted pine nuts
• arugula / kale
• olive oil
• salt and pepper
• fresh parsley

Preparation:

Start by preheating the oven to 180 ° C. Wash, dry and cut the pumpkin in half. Remove its seeds and cut it into slices without peeling it. Oil your baking sheet with a brush. Put the pumpkin slices on the baking sheet and lightly oil them. Season. Bake them for 30 minutes at 180 ° C or until they become quite tender. Meanwhile, cook the lentils. To do this, rinse them thoroughly and immerse them in a pot of cold water. Bring to a boil and let the lentils cook for about 20 minutes, checking doneness, then drain. Take the pumpkin slices out of the oven, let them cool and dice them. Crumble the feta. Coarsely crush the hazelnuts. If you are going to use pumpkin seeds or pine nuts,heat them dry. Then slice the parsley and proceed to the preparation of the sauce by mixing the pressed garlic clove, salt, pepper, vinegar and olive oil. Arrange the plates by first putting the lentils and the diced pumpkin. Add the cheese, arugula, hazelnuts and parsley. Drizzle with vinaigrette and enjoy!

Winter salad (apple, lentils and pomegranate)

Ingredients:

• 80 g of blond lentils
• 1 good handful of pomegranate seeds
• 1 apple (Golden)
• parsley leaves
• 1 small red onion

Preparation:

Cook the blond lentils in boiling water for 15-20 minutes. Meanwhile, cut the apple into small cubes. Chop the parsley and cut the onion finely. Once the lentils are cooked, let them cool and drain them well. Put them in a salad bowl and add the rest of the ingredients (pomegranate, apple, parsley, onion). Season and mix everything well. Enjoy!