This apple almond salad with a honey mustard dressing is the
perfect segue into fall salads. Fresh berries have been replaced with crisp
sweet Gala apples and almonds. The addition of goat cheese, makes this salad hearty
yet fresh and tasty.
I love buying pre-washed baby greens. Not only are the
greens healthy and flavorful, you can simply add a few handfuls to a bowl and
you’ve got instant elegant salad. The baby greens can act as your canvas and
then you need to rev up your creative juices to include a few fun ingredients
to complete the picture.
The combination of almonds and apples is a no brainer. I
used Marcona almonds that have a light coating of olive oil and sea salt. On
their own they are a super addicting snack. In the salad they add just the
right amount of crunch and nutty flavor. As well, I pretty much put goat cheese or feta
cheese on all my salads, for it’s creamy wonderful tartness.
Finally, we toss this salad in a sweet honey mustard
vinaigrette that takes about two minutes to make. This is the perfect salad to
accompany salmon, or you could toast up a crunchy baguette and have a big
serving for dinner.
We are still experiencing summer like weather here in San
Diego, but somehow this salad leaves me wanting to put on a sweater and boots
and go pumpkin picking. Happy Fall!
Apple Almond Salad with Honey Mustard Dressing
Prep time: 10 to 15 minutes
Serves 4
Ingredients
- 1 bag pre-washed mixed baby greens
- 1 medium Gala apple, cored and thinly sliced
- 2 ounces crumbled goat cheese
- 1/4 cup Marcona almonds (plain almonds work well too)
- 1/4 cup white wine vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- 1/2 teaspoon kosher salt
- 1/2 cup extra virgin olive oil
- Freshly ground pepper to taste
- In a medium bowl toss baby greens, apple, goat cheese and almonds. Set aside.
- In a small bowl thoroughly combine the vinegar, mustard, honey and salt. Slowly drizzle in the olive oil while constantly whisking and the dressing is completely emulsified.
- Drizzle salad with dressing to taste and toss (you will probably have some left over dressing which can be refrigerated). Top with freshly ground pepper to taste and serve.
More apple recipes from some of my favorite food bloggers and FN Dish -
The Lemon Bowl: Rainbow Chopped Salad with Apples and Avocados
Weelicious: Apple Butter Turnovers
The Cultural Dish: Apple Crostata
Napa Farmhouse 1885: Apple and Chocolate Cake
Red or Green: Spiced Applesauce
Virtually Homemade: Apple Almond Salad with Honey Mustard Dressing
Elephants and the Coconut Trees: Caramel Apple Cake
Devour: A Week of Apple Recipes
Taste With The Eyes: Bleu Waldorf Petrale Sole
FN Dish: Celebrate Apples with Crisps, Crumbles and Cobblers
