Easy and Tasty Apple Salad Recipe
This apple salad features tart sweet apples, crunchy pecans, creamy feta, and an invigorating maple vinaigrette, making it an ideal side dish for fall. It takes only 20 minutes to prepare, perfect for quick weeknight dinners or gatherings!
Here’s a straightforward recipe to transform apples into an amazing side dish: my favorite apple salad recipe! If I had to choose just one salad for eternity, it would definitely be this one. I’ve prepared this dish countless times.
It boasts a variety of flavor and texture elements: crisp tart apple slices, bursts of pomegranate seeds, creamy cheese, and cinnamon-spiced pecans. Drizzled with a zesty maple dressing, it achieves salad perfection in my opinion. I present it at dinner gatherings and festive occasions, as well as a simple weeknight side dish!
Ingredients in this apple salad
This apple salad recipe focuses on a few ingredients that deliver big taste. It’s sophisticated enough for entertaining while remaining uncomplicated enough to complement a casual weeknight meal. The flavors make it suitable as a fall or winter salad (ideal for Thanksgiving or Christmas), but it shines in any season. Here’s what you’ll need for this delightful green salad:
Choosing the ideal apples for salad
I’ve experimented with various apple types, and some indeed outperform others. Pink Lady apples are my top pick: they offer a fantastic sweet-tart flavor and a crunchy texture that holds up in salads beautifully. Their vibrant red hue also adds aesthetic appeal!
Honeycrisp apples are another outstanding choice, slightly sweeter than Pink Lady but equally crunchy. You can also find varieties at orchards such as Jonathon and Jonagold that work well.
Granny Smith apples are great if you seek more tartness: mixing them with a sweeter red variety creates a lovely visual contrast. Just remember: always steer clear of Red Delicious apples for this salad!
Options for the nuts
The candied pecans contribute a delightful kick of sweet, cinnamon-infused goodness to this salad. While store-bought can suffice, I prefer whipping up my own candied pecans at home. It only requires 5 minutes of preparation! I typically make a large batch and keep them at room temperature: they last up to two weeks.
If you’re pressed for time or prefer less sugar, you can swap them out for toasted pecans for a straightforward yet tasty crunch.
You can also consider other nuts like candied walnuts or toasted walnuts, toasted almonds, pistachios, or hazelnuts.
Creative variations and serving ideas
This apple salad is among my top 5 favorite salad recipes ever! I usually prepare it in the traditional way, but here are a few variations I’ve tried and adored:
– For a more substantial meal: Incorporate grilled chicken or seared chicken, or even some baked tofu to create a light lunch or dinner.
– Cheese alternatives: Goat cheese provides a creamier texture, while gorgonzola adds a tangy, sharp note. Other options include gouda, smoked gouda, or Manchego.
– Seasonal replacements: In summer, I swap fresh berries for the pomegranate seeds. Winter calls for dried cranberries or slices of pear. Spring is ideal for adding fresh strawberries.
– Dressing substitutions: While the maple vinaigrette is my favorite, this salad works beautifully with balsamic vinaigrette or even a honey vinaigrette, poppy seed dressing, or Dijon mustard dressing.
Make-ahead tips and storage
This salad is perfect for entertaining because most ingredients can be prepped in advance. I wash and dry the greens up to two days ahead, prepare the candied pecans whenever I can, and mix the vinaigrette up to a week in advance.
The only preparation to avoid is slicing the apples: add them just before serving to stop browning.
Dietary notes
This crisp apple salad recipe is vegetarian and gluten-free. To make it vegan and dairy-free, omit the cheese (and for vegan, use toasted nuts).
Easy Apple Salad
This straightforward apple salad recipe is a treat, featuring crisp fruit, greens, cheese crumbles, and a lively maple vinaigrette.
Author: Sonja Overhiser
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Yield: 4 servings
Category: Salad
Method: No Cook
Cuisine: Salad
Diet: Vegetarian
Ingredients:
For the salad
For the maple vinaigrette dressing (use 6 tablespoons)
– 2 tablespoons maple syrup
– 2 tablespoons apple cider or white wine vinegar
– 1 tablespoon Dijon mustard
– ¼ teaspoon kosher salt
– 6 tablespoons olive oil
– Fresh ground black pepper (optional)
Instructions:
1. Prepare the candied pecans ahead of time (or use store-bought).
2. Make the dressing: In a medium bowl, whisk the maple syrup, vinegar, Dijon mustard,
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### About the Author: Holly Nilsson
Holly Nilsson is the imaginative mind behind Spend With Pennies, a site devoted to providing simple and comforting recipes designed for daily life. With a strong passion for nostalgic tastes and straightforward cooking methods, Holly enables busy home chefs to create delectable meals that are both fulfilling and feasible.
Her culinary path is characterized by a dedication to making home cooking attainable for all, regardless of their expertise. Holly’s recipes frequently evoke a sense of coziness and familiarity, taking cues from classic dishes while modifying them for contemporary kitchens. This method not only makes cooking pleasurable but also nurtures a bond with the comforting meals of yesteryear.
Besides her contributions to Spend With Pennies, Holly is the writer of “Everyday Comfort,” a cookbook aimed at motivating readers with wholesome, homemade meals. The book embodies her belief in crafting dishes that unite people, celebrating the pleasure of sharing food with family and friends.
For those interested in delving into more of Holly’s culinary inventions, her posts and recipes can be found on her website.
#### Follow Holly on Social Media:
Stay in touch with Holly and uncover more of her delectable recipes by following her on social media:
– [Pinterest](https://www.pinterest.com/spendpennies/)
– [Facebook](https://www.facebook.com/ispendwithpennies/)
– [Twitter](http://spendpennies)
– [Instagram](https://www.instagram.com/spendpennies/)
Holly Nilsson continues to motivate home cooks everywhere, demonstrating that with the right support, anyone can whip up comforting meals that bring happiness to the dining experience.
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Alex & Sonja: The Culinary Team Behind A Couple Cooks
Introducing Alex and Sonja Overhiser, the vibrant pair who have turned their love for cooking into a flourishing online community. As authors of two bestselling cookbooks, they have positioned themselves as dependable voices in the culinary scene. Juggling their responsibilities as busy parents and partners, Alex and Sonja have perfected the art of cooking side by side, creating a delightful mix of flavors and family life.
Their adventure started in 2010 with the creation of A Couple Cooks, a platform focused on providing simple, seasonal recipes that highlight the joy of cooking. Over time, it has transformed into a valuable resource for food lovers, presenting thousands of original recipes, useful cooking tips, and practical meal planning suggestions. Each recipe is carefully crafted and photographed by Alex and Sonja, ensuring a personal touch that connects with their audience.
What distinguishes Alex and Sonja is their dedication to authenticity and accessibility. Their recipes are made to be approachable for chefs of all abilities, focusing on fresh ingredients and simple techniques. This philosophy has won them a steadfast following, as readers admire the couple’s sincere enthusiasm and relatable approach to home cooking.
In addition to their online footprint, Alex and Sonja’s cookbooks have solidified their status as culinary pioneers. These works present a curated collection of their finest recipes, paired with stunning imagery and insightful commentary. Each book stands as a testament to their commitment to making cooking an enjoyable and fulfilling experience for all.
Outside the kitchen, Alex and Sonja advocate for sustainable living and thoughtful eating. They inspire their audience to embrace seasonal produce, minimize food waste, and make conscious decisions regarding the food they consume. This comprehensive view of cooking and living has struck a chord with many, encouraging a community of like-minded individuals who share their principles.
As they continue to broaden their culinary horizons, Alex and Sonja remain devoted to their mission of spreading the joy of cooking. Whether through their website, cookbooks, or social media channels, they aim to motivate others to delve into the world of food and experience the joys of cooking together. With their contagious enthusiasm and steadfast dedication, Alex and Sonja Overhiser have undeniably made an impact as influential figures in the realm of home cooking.
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Oven-Roasted Chicken with Pesto Sauce
**Pesto Baked Chicken**
**Prep Time**: 5 minutes
**Cook Time**: 25 minutes
**Total Time**: 30 minutes
**Servings**: 4
**Description**: Chicken garnished with fresh basil pesto and cheese, baked until fully cooked and the cheese has melted, then finished with a fresh tomato topping!
**Ingredients**:
– 1 pound boneless skinless chicken breasts (or thighs)
– Salt and pepper to taste
– 1/2 cup basil pesto
– 2 cups shredded mozzarella cheese
– 1/4 cup grated parmigiano reggiano (parmesan cheese)
– 2 cups tomato bruschetta (optional)
**Directions**:
1. Position the chicken in a baking dish and season with salt and pepper according to your preference.
2. Evenly distribute the basil pesto over the chicken, then sprinkle the cheeses on top.
3. Bake in a preheated oven at 350F/180C until the chicken is thoroughly cooked (165F), approximately 25-35 minutes, then garnish with basil and savor!
**Notes**:
– Baking duration will vary based on the size of the chicken breasts; larger breasts may require more time; use a meat thermometer to ensure the chicken reaches 165F. If the topping appears to be darkening too much, cover it with foil.
– Option: Incorporate 1/2 teaspoon onion powder alongside the salt and pepper.
– Option: Stir in 1/2 teaspoon red pepper flakes with the salt and pepper.
– Option: Include 8 ounces of room temperature cream cheese; spread it over the chicken prior to adding the pesto.
**Nutrition Facts**: Calories 338, Fat 24g (Saturated 6.6g, Trans 0), Cholesterol 207mg, Sodium 1026mg, Carbs 3.3g (Fiber 1g, Sugars 1.3g), Protein 27g
—
**Tomato Bruschetta**
**Prep Time**: 15 minutes
**Total Time**: 15 minutes
**Servings**: 4
**Description**: Fresh tomatoes combined with garlic, onions, olive oil, balsamic vinegar, and basil!
**Ingredients**:
– 2 cups diced tomatoes, seeded
– 1 tablespoon extra virgin olive oil
– 1 tablespoon balsamic vinegar
– 3 minced/grated garlic cloves
– 2 tablespoons finely diced red onion
– 2 tablespoons thinly sliced basil
– Salt and pepper to taste
**Directions**:
1. Thoroughly combine all the ingredients and optionally allow it to rest for an hour before serving!
**Nutrition Facts**: Calories 52, Fat 3g (Saturated 0.3g, Trans 0), Cholesterol 0, Sodium 5mg, Carbs 4g (Fiber 1g, Sugars 2g), Protein 0.8g
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An Easy Handbook for Preparing Naan Bread
# Crafting Homemade Naan: Simple and Tasty
Crafting homemade naan is simple and tasty – it’s the quickest, finest bread you’ll create at home. This naan recipe comes together in no time. It’s fluffy and airy, just like the bread served at your favorite Indian eatery. A naan recipe is a must-have for every home chef. This recipe derives its tanginess and softness from milk and yogurt. The airy texture is due to baking powder and soda, which is fantastic because you won’t need to let it rise as long as you would with yeasted dough.
## What is Naan?
Naan is a category of flatbread, beloved in India, South Asia, and Indonesia. The specific type we are discussing here is Indian-style bread baked in an extremely hot tandoor oven where it becomes puffy and bubbly. Most home cooks utilize a (hopefully gas) stovetop with a hot cast iron skillet because who really has a tandoor at home?! Naan is tender yet crispy, puffy, and indulgent. It’s essentially the finest flatbread you’ll ever taste. If you enjoy freshly made bread, this recipe is for you.
As a note: although many refer to it as naan bread, it’s somewhat amusing since the term naan actually means bread. So essentially, you’re saying “bread bread.” It’s like when you say shrimp scampi, you’re saying “shrimp shrimp.”
## Naan Ingredients
– **Milk:** Typically, 2% milk is used, but any type of milk is acceptable. For a vegan alternative, opt for plant-based milk.
– **Yogurt:** Adds tang and taste. Greek yogurt, regular yogurt, kefir, and soy yogurt are all suitable.
– **Flour:** All-purpose flour is required. You can replace 3/4 cup of whole wheat with 1/4 cup of all-purpose if desired.
– **Baking Powder and Baking Soda:** This yeast-free recipe acquires its fluffiness from these leavening ingredients.
– **Sugar:** A small pinch for sweetness; feel free to omit it if you prefer no sugar.
– **Salt:** A bit enhances flavor; modify to your preference.
– **Butter and Herbs:** Optional but tasty. Use melted butter and chopped cilantro, or experiment with other herbs and spices like parsley, mint, garlic, or cumin. For vegan naan, replace with olive oil or vegan butter.
## How to Create Naan
1. **Whisk:** Combine the milk and yogurt in a liquid measuring cup.
2. **Combine:** In a large bowl, mix the flour, baking soda, baking powder, salt, and sugar. Create a well in the center and gradually add the yogurt mixture, mixing with a rubber spatula. Knead into a soft dough, shape into a ball, cover, and let rest for 1 hour.
3. **Shape:** Briefly knead the dough on a lightly floured surface, then divide it. Roll into ovals or circles.
4. **Bake:** Heat a cast iron skillet over high heat. Brush the naan with water and place it in the skillet, water side down, covering it. When it bubbles and rises, remove the lid, flip it over, and cook the other side.
For additional blistering, hold the naan over an open flame with tongs if you have a gas stove. Finish by brushing with melted butter and keeping warm in a low oven or wrapped in a clean kitchen towel.
## Variations
– **Mini Naan:** Break the dough into 8-10 pieces for smaller naan dippers.
– **Giant Naan:** Break the dough into 2 for larger naan. Allow it to rest longer for easier rolling.
– **Garlic Naan:** Melt 1/4 cup butter with 4 minced garlic cloves and 1 tbsp chopped parsley or cilantro. Brush on both sides of the cooked naan.
– **Cheesy Naan:** Roll out the dough, place 2 tbsp of shredded cheese in the center, seal, and roll out again before cooking.
## Storing Naan
Naan is best enjoyed fresh. If preparing in advance, cook it plain without butter, let it cool completely, and store in an airtight container or zip-top bag for up to three days.
### Freezing Instructions
Cook the naan plain, let it cool completely, wrap securely in plastic wrap, and store in an airtight container or bag. It should remain frozen for up to 2 months.
## Reheating Instructions
### Microwave
Lightly brush with water and heat in 20-second intervals until warm and pliable. Brush with melted butter and add chopped herbs when warm.
### Oven
Preheat to 400°F. Lightly brush naan with water and heat on a baking sheet for 2-3 minutes. Brush with melted butter and add herbs when warm.
### From Frozen
Defrost at room temperature before reheating in
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