If you’re looking for a simple apple salad, you’re in the right place. There’s a reasonable chance that you have the ingredients needed to make it sprinkled around your kitchen – on counter tops, or in the crisper. And if not, there are lots of ways to make substitutes. It’s hearty and substantial, colorful and crunchy – made with heirloom apples, shaved celery, and toasted nuts of your choosing. The dressing is crème fraîche (or sour cream) spiked with rosemary, garlic and champagne vinegar. 

Apple Salads – All About the Crunch

This salad is big on crunch. And that alone is likely the reason it has become a fall favorite. There’s crunch from crisp apples, celery, and nuts. Pair that with the creaminess in the dressing? It’s a nice contrast. My main tip? Seek out crisp apples with good flavor. And pass on mealy apples.

Substitutions

Think of this recipe as more of a sketch than anything else. I used arugula because it’s what I had on hand, but the baby gems at the market looked great and would have been a nice substitute. Same goes for the nuts. Toast whatever you have on hand – pine nuts, almonds, or walnuts. And on the dressing front, crème fraîche brings a beautiful luxe texture into the mix, but  you can certainly use sour cream or even yogurt, and whatever good-tasting white wine vinegar you like.

Slicing the Apples

Another variable you can experiment is the cut of the apple. You can see my preferred slices up above. They thick enough to retain some snap, and bite-sized. I like them sliced this way so you can get a bit of everything on a fork – some arugula, apple, nuts, etc. But if you really love apples, add more and slice them thicker. I also have it in my notes to do an apple salsa of sorts – with everything chopped smaller & a few serrano chiles chopped and added to the mix. For use on winter panini, and the like.

The Dressing

The dressing is great on all sorts of things. Not just apple salad. It’s decadent drizzled over roasted potatoes (or sweet potatoes!), as a finishing kiss for mushrooms, or as a slather on panini. I also love it drizzled over oven-roasted broccoli, or a medley of sheet-pan baked vegetables.

Your Apple Salad Ideas

Over the years you’ve left some great suggestions and variations in the comments. I’m going to highlight a few and also encourage you to let us know of any riffs on the recipe you enjoy in the future!

• Amanda says, ” I grated a half a celery root into the salad as well, which boosted the yummy celery flavor and added another texture. So good!”
• Chase brilliantly swapped in pears, “I have made this salad 8 times in the last 10 days!!!! An instant favorite! Hazelnuts were the nut of choice and a pear/apple mix with some added Rosemary crostini crumbled in gives it a great crunch!!!”
• Dana turned it into more of a main dish, “I added some cooked and cooled wheat berries to this salad and it was divine! Nutty crunch and great nutrition to bulk it up for a main course dinner.”
• Kara introduced a few ingredients, ““Hallelujah!” is what I thought when I bit into this salad today for lunch! I substituted baby broccoli for the celery, used walnuts, and some sliced Parmesan.”

Have fun and poke around for more salad recipes, or more fall recipe inspiration. I love this Genius Kale Salad, this Shaved Fennel Salad from Super Natural Every Day, this pure Cilantro Salad for the cilantro fans out there, and for more of a main, this Hazelnut & Chard Ravioli Salad is always a go-to.

Continue reading Heirloom Apple Salad on 101 Cookbooks