Best Honeycrisp Apple Salad Stack Recipes

Honeycrisp Apple Salad image

Provided by Ingrid Beer

Categories Salad

Time 20m

Yield Serves 4

Number Of Ingredients 13

2 heads frisee, chopped into bite-size pieces
4 cups wild arugula
1 cup candied walnuts
2 large Honeycrisp apples (unpeeled), sliced into thin matchsticks
1/4 cup plus 2 tablespoons apple cider vinegar
2 1/2 tablespoons honey
2 tablespoons walnuts, lightly chopped (you can use candied or plain)
1/4 teaspoon cinnamon
1/4 teaspoon black pepper
1/4 teaspoon plus a pinch salt
Pinch cumin
Pinch curry powder
1/2 cup plus 2 tablespoons olive or avocado oil

Steps:

To prepare the dressing: add all of the dressing ingredients up to and including the curry powder into the bowl of a food processor, and process until everything is well combined and smooth; with the processor running, slowly drizzle in the oil and continue to process until the vinaigrette is well emulsified and blended. (This makes about 1 cup of dressing, so you may have additional dressing left over which you can store in the fridge.)
To prepare the apple salad: to a large bowl add the frisee, arugula, walnuts and about half of the matchstick-sliced apples, and drizzle lightly with some of the spiced cider vinaigrette; add equal portions of the salad to bowls or plates (or onto a large serving platter) and then top each salad with equal portions of the remaining matchstick-sliced apples and another generous drizzle of the vinaigrette.
Serve as is, or garnish with a few additional candied walnuts.

Nutrition Facts : Calories 354 calories

Honeycrisp Apple Salad Stack image

Provided by D. Todd Miller

Categories Apple

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

2 cups water
1 lemon, juiced
2 honeycrisp apples, thinly sliced
2 pears, thinly sliced
1 fennel bulb, cored and thinly sliced
1 cup baby arugula
4 ounces blue cheese
1 tablespoon red wine vinegar
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper

Steps:

In a large bowl, combine water and juice of one lemon. Thinly slice the apples, pears, and fennel and place the slices in the lemon-water immediately to prevent browning.
To make the vinaigrette, whisk together the dressing ingredients.
Drain the sliced fruits. Stack the sliced fruits, layering bleu cheese and arugula between the pieces. (Each stack should be about 3 layers high.).
Garnish with arugula leaves. Drizzle vinaigrette over top. Salt and pepper to taste.

Nutrition Facts : Calories 358.6, Fat 22.2, SaturatedFat 7.2, Cholesterol 21.3, Sodium 725.2, Carbohydrate 37, Fiber 8.1, Sugar 21.3, Protein 7.8