OPAL APPLE WINTER SALAD

Ooh I’m excited. Not only are we kicking off the start of a new season (hello winter!) but today I’m sharing one of my favorite, favorite winter recipes with you: my Opal Apple Winter Salad! You’re gonna love this one – I promise!

This salad combines Opal Apples with fennel, pomegranate seeds, mint and a simple light and tangy dressing. If you’re trying to get back on the healthy eating track (guilty!), I think this recipe just might help.

Opal Apples are a specific variety of apple grown here locally in Washington by Broetje Orchards and are a cross between Topaz and Golden Delicious.

I’m obsessed with them because they seriously are the most delicious apple (and I was born and raised here in Washington… believe me, I’m picky!). They’re just the right mixture of sweet, tart, and crunchy and aren’t they beautiful? Yum.

But, the really cool part is that they are certified non-GMO (love that!) AND naturally resist oxidation so they’re slow to brown after you slice ‘em. No, seriously.

Check this out… no browning!

I also love that a portion of sales from Opal Apples go to select non-profits that empower youth. Apple season is happening right now and these are only available between November  – March (or while supplies last) so now is the time to be on the lookout for these beauties.

I wanted to keep this salad simple so the flavors of the fresh ingredients could really shine. I always love the combination of fresh, shaved fennel bulb with apple slices and this combo only gets better with paired with mint and pomegranate along with a simple mix of olive oil and apple cider vinegar.

If you wanted to turn this into an entree, I’d recommend adding in a bed of spinach and a protein source of your choice (chickpeas and chicken are fabulous with this combo). And, since Opal Apples resist browning, this salad keeps well in the fridge for several days.

What is your favorite winter salad?

OPAL APPLE WINTER SALAD

 

PRINT

PREP TIME

10 mins

TOTAL TIME

10 mins

 

Author: Sonnet

Recipe type: Salad

Serves: 4

INGREDIENTS

• 3 Opal Apples, cored and diced
• 1 small fennel bulb, thinly sliced (about 1 cup)
• ½ cup pomegranate seeds
• 1 tablespoon fresh mint, chopped
• 1 tablespoon extra virgin olive oil
• 1 tablespoon apple cider vinegar

INSTRUCTIONS

1. Toss all ingredients together. Refrigerate until serving and serve chilled.

Share on Google Plus

About chef imado

Hello! My Name Is Imad Qaidi, Cooking Holds a certificate of the Moroccan state and I have all the qualifications of the traditional and the modern cuisine of various well-known in the world of cooking states, Best Regards Admin.