Fall Apples: An Apple Salad

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Hello! Has fall arrived? It’s hard not to get excited about autumn. Changing colors, cooler weather, falling leaves, delicious apples… all of which (except apples) we do not have in LA. But we can’t ask for too much, right? This fall apple salad is the perfect introduction to the new season. It’s a delicious side for any entrée!

Apple Salad

Apple Salad

Fall Apples: An Apple Salad

5 minutes

20 minutes

25 minutes

Ingredients

  • ½ cup walnut halves
  • 2 crisp apples (such as Pink Lady or Honeycrisp), thinly sliced
  • 4 scallions, thinly sliced
  • ¼ cup fresh flat-leaf parsley leaves
  • ¼ cup fresh lime juice
  • ½ tsp. crushed red pepper flakes
  • Kosher salt and freshly ground black pepper
  • ½ cup grated provolone cheese or white cheddar
  • 2 Tbsp. extra-virgin olive oil
  • 1 cup very coarse, fresh breadcrumbs

Recipe

  1. Preheat oven to 350°. Spread out breadcrumbs on a small rimmed baking sheet; toast, stirring occasionally, until golden brown, 6–8 minutes. Let cool.
  2. Meanwhile, spread out walnuts on a small rimmed baking sheet; toast, stirring occasionally, until golden brown, 8–10 minutes. Let cool; coarsely chop.
  3. Toss breadcrumbs, walnuts, apples, scallions, parsley, lime juice, and red pepper flakes in a large bowl; season with salt and pepper. Add cheese and oil; toss gently.
http://www.baconandsouffle.com/2013/09/26/fall-apples-an-apple-salad/

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