Honeycrisp Apple Salad
Whether you’re serving Honeycrisp Apple Salad as a side or a light main course, you’ll love the crispness and simplicity of this salad. It’s one of those recipes that’s quick to “throw together” and it can easily be jazzed up or down, depending on how you’re feeling.
Jump to RecipeIngredients
Organize the ingredients – protein greens, honeycrisp apples, canned tuna, parmesan, onion slices, candied pecans, extra virgin olive oil, red wine vinegar, oregano, ground fennel, za’atar and kosher salt and freshly ground black pepper.
Dressing
Place olive oil, red wine vinegar, oregano, ground fennel, za’atar, kosher salt, and ground pepper in a bowl. Whisk ingredients together until combined. Set aside until ready to use. Re-whisk before using.
Assembling the Salad
Place greens, apple slices, onion, and any protein you’d like to use in a medium large bowl. Spoon a few tablespoons of dressing over salad and give a good mix. Use more dressing if needed.
Honeycrisp Apple Salad
Transfer salad to a clean bowl or plate (or not😉). Top salad with candied nuts and parmesan, if desired.
Honeycrisp Apple Salad
Ingredients
- 1 package Protein Greens or any mixture of hearty greens approx 4 cups
- 1/2 Honeycrisp apple sliced thin but not too thin (skin can be peeled, if desired
- 1 can tuna or salmon preferably in oil and drained
- red onion few slices
- handful candied pecans (pieces or halves) optional (I buy mine at Trader Joes)
- Parmesan either grated or shaved
Dressing
- 3 tablespoons extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon oregano optional
- 1/4 teaspoon ground fennel optional
- 1/4 teaspoon za’atar optional
Instructions
Dressing
- Place olive oil, vinegar, and spices into a bowl and whisk until combined. Set aside until ready to use. Re-whisk before using.
Salad Assembly
- Place greens, apple slices, onions, and any protein you’d like to use in a medium large bowl. Spoon a few tablespoons of dressing over salad and give a good mix. Use more dressing if needed. Top salad with candied nuts and parmesan, if desired.
Notes
Recipe by Marlie and modified by me.
If you like this recipe, you may also like these other GFchow recipes. Arugula with Apples, Goat Cheese Crumbles, and Granola, Winter-Crunch Kale and Apple Salad, and Roasted Beet Salad with Feta and Roasted Pecans.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
I had to share this salad idea with Michelle because I quickly became obsessed with it. It is the perfect fall salad that satisfies my protein/veggie needs AND my sweet tooth. It is also super quick to throw together for a weeknight meal or as a meal prep option (I’ll wait to slice the apples until the day of or night before and squeeze with lemon to preserve)!
You know how to create a delicious salad!