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These 7 Fall Apple Salads Taste Like Autumn In A Bowl
I was late to the "apples in salad" game. I chalk it up to a childhood spent eating flavorless, one-note Red Delicious apples. They were so utterly forgettable that I never thought of apples as anything more than a snack-time vehicle for peanut butter. Of course, that all changed when I finally tasted varieties like Fuji, Pink Lady, Granny Smith, and Gala. I began tossing these flavorful apples into every type of salad to add sweet-tart flavor and crisp texture.
The best time to showcase apples is in the fall, when they are the most flavorful and you can get them locally-grown in many places—or at least not from the other side of the world. So, we've pulled together some of our favorites fall salad recipes with apples, including an updated Waldorf that's beautifully balanced and bright, hearty grain salads that belong on every autumn table, and a Thai spicy shrimp salad in which tart green apples replace the more traditional but harder-to-find green mangoes. Below, you'll find a fall salad that will make whichever apple variety you favor shine.
01 of 07
Serious Eats / Amanda Suarez
Raw chayote has a crunchy, jicama-like texture and mildly sweet flavor that's a cross between an apple and a cucumber—so it makes sense to pair chayote with thinly sliced apples in a salad. A simple salt and sugar cure removes excess water from the chayote, resulting in a soft, crisp texture and a more concentrated fruity sweetness. The combination of Japanese ponzu, lemon juice, and Korean honey-citron tea concentrate creates a layered citrus vinaigrette.
Get Recipe: Chayote and Apple Salad
02 of 07
Serious Eats / Robby Lozano
Frequent Serious Eats recipe developer Julia Levy gives the classic Waldorf salad a much-welcome refresh by dialing down the sweetness and amplifying more tangy, savory notes. A salted apple cider vinegar brine does triple duty, giving the apples a zingier flavor, keeping them crisp while preventing them from oxidizing, and adding brightness to a traditionally stodgy mayonnaise dressing. Grapes provide little juicy pops of sweetness, while plenty of toasted walnuts add crunch throughout. Feel free to lean into the retro charm of this salad—serve it in frilly lettuce cups, martini or coupe glasses, or your best vintage glass salad bowl.
Get Recipe: Waldorf Salad
03 of 07
Vicky Wasik
This colorful mix of chewy wheat berries, cooked beets, sautéed beet greens, pickled apples, and toasted pecans is the perfect make-ahead salad. Each component holds its shape and freshness over time, and it's hearty enough to serve as a vegetarian option. A salted vinegar brine helps the apples retain their crisp texture and stave off oxidation, and also mellows out some of the shallot's sharpness.
Get Recipe: Beet and Wheat Berry Salad With Pickled Apples and Pecans
04 of 07
Tart green apples are an ideal substitute for the harder-to-find green mangoes traditionally used in this type of Thai salad. Their crisp texture, assertive tang, and citrusy undertones allow them to stand up to the pungency of fish sauce, garlic, and shallots, while acting as a foil to the juicy ripe tomatoes, bouncy shrimp, crunchy roasted cashews, and fragrant mint.
Get Recipe: Spicy Shrimp and Green Apple Salad
05 of 07
Vicky Wasik
The nutty chewiness of wild rice, the sweet tartness of dried cranberries and pickled apples, and the earthy, buttery crunch of toasted pecans is an unbeatable combination, regardless of how you serve it. It belongs on every autumn table. As with the wheat berry and Waldorf salads, soaking the apples in a hot seasoned vinegar brine preserves crispness and color.
Get Recipe: Wild Rice Salad With Dried Cranberries, Pickled Apples, and Pecans
06 of 07
Jennifer Olvera
This simple salad is as pretty as it is delicious. The sweet, tart flavor of crisp apple, juicy pomegranate seeds, and cider-honey vinaigrette balances the vegetal, peppery bite of the arugula. Toasted almond slices and crumbled goat cheese layer on rich, savory notes.
Get Recipe: Arugula, Apple, and Pomegranate Salad with Cider-Honey Vinaigrette
07 of 07
J. Kenji Lopez-Alt
Get Recipe: Green Salad With Walnuts, Apples, and Parmesan-Anchovy Dressing
Read the original article on Serious Eats
Ina Garten's Easy Method Of Making Chicken For Waldorf Salad: 'It Comes Out Perfectly Every Time'
TL; DR:
Ina Garten Waldorf salad is a twist on the classic that comes complete with a cooking hack. It involves a simple way of roasting chicken she often uses in salad recipes. It doesn't take much effort or many ingredients. Perhaps best of all, according to Garten, it "comes out perfectly every time."
Ina Garten's Chicken and Spinach Waldorf SaladOriginally featured in her Barefoot Contessa cookbook, Cook Like a Pro, Garten's Waldorf salad is a spin on the original. As such, her version is slightly different.
Garten skips grapes, which are traditionally found in Waldorf salad. Instead, she uses raisins. Celery, another standard ingredient in Waldorf salad, is nowhere to be found.
Also absent in the Barefoot Contessa salad recipe is mayonnaise. Instead, she opts for a homemade mustard vinaigrette. What's more, Garten adds chicken and soft-boiled eggs.
While Garten's Waldorf salad is certainly a twist, it retains a few elements of the original. They are apples, lettuce, and walnuts.
How the Barefoot Contessa cooks chicken for salads: in the oven with salt, pepper, and olive oilNow for Garten's easy method of making chicken for salads. While preparing her Waldorf salad on Barefoot Contessa: Cook Like a Pro, she shared exactly how she does it.
"The method I think I use the most, particularly for salads, is bone-in, skin-on chicken breasts. And I'm just going to show you how I do it," she began.
Garten continued, saying all it takes is three Barefoot Contessa pantry items. "Olive oil, salt, and pepper — it's as easy as that," she said before adding, "You want it to have lots of flavor."
"In the oven, 350 degrees, for 35-40 minutes, and it comes out perfectly every time," she said. Once cooled, Garten creates "large shreds of chicken" by hand.
Ina Garten's serves the salad with a mustard vinaigretteNext is a simple vinaigrette recipe of Garten's. "The first thing is olive oil," she said from the "barn" where Barefoot Contessa's filmed. She pours it into a liquid measuring cup along with apple cider vinegar, followed by Dijon mustard for "a little heat."
"I love to add mustard to vinaigrette because it emulsifies it," she explained. Then some honey for "just a little bit of sweetness." Finally, Garten adds a pinch of salt, an ingredient she believes is often used incorrectly, and pepper. "You want it to have lots of flavor," she explained. "Give it a whisk and that's the vinaigrette."
Ina Garten makes the most of the ovenGarten doesn't just use the oven to roast meat for her Chicken and Spinach Waldorf Salad. She also uses it to prepare some of the toppings. "In the same oven, I've cooked some bacon," she said as she pulled a sheet pan out of the oven.
"And still in the same oven, I roasted some nuts," she added. "It's actually walnuts, cashews, and almonds. I just roasted them for, like, 10 minutes. It really brings out the flavor."
After boiling eggs on the stove, Garten brings all of the components together to create her version of a Waldorf salad.
Find the full recipe for Garten's Waldorf salad on Food Network.
The Tangy Addition Your Waldorf Salad Dressing Needs
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Named for the location of its creation, the Waldorf salad hails from the Waldorf-Astoria hotel and has become a time-honored side dish, typically gracing Thanksgiving tables, summer picnics, and brunch buffets. Interestingly, the inventor of the Waldorf salad wasn't even a chef but rather a maître d', Oscar Tschirky, whose 1893 recipe included only celery and apples with an exceptionally simple dressing of mayonnaise, salt, and pepper. Over the years, the Waldorf salad has evolved to include grapes, walnuts, and even more unique additions depending on the recipe. One way to upgrade your Waldorf salad dressing beyond mundane mayonnaise is to combine it with a generous helping of Greek yogurt. This will give your salad the right amount of tang and complexity of flavor.
The differences between Greek yogurt and regular yogurt are mainly that Greek yogurt is thicker in texture and more sour tasting. This makes it ideal for mixing up with mayonnaise to make a dressing that's thick enough to coat all the ingredients in your salad and give everything a boost of tart flavor. Start with a yogurt like FAGE Total Greek Yogurt (available on Amazon) that's plain flavored so the rest of your fruit, vegetable, and nut ingredients will shine through. This is especially good for a candied walnut Waldorf salad recipe for which you'll want a balance of both sweetness and sourness.
Read more: 30 Healthy Snack Ideas That Won't Ruin Your Diet
Waldorf salad with yogurt dressing - Swalls/Getty Images
If you want to make a modern Waldorf salad, it's all about taking classic ingredients and adding more interesting flavors and textures throughout. To make a more protein-rich Waldorf salad, try adding pieces of turkey into the mix. For something a little sweeter and more fruit-forward, try using a vanilla or honey-flavored Greek yogurt either added to or in place of the mayonnaise for the dressing. Bringing a Waldorf salad to Thanksgiving dinner might just inspire the addition of dried cranberries into the mix as long as your salad dressing properly ties everything together.
Add a drizzle of honey and a sprinkle of thyme to your Greek yogurt and mayonnaise dressing for a perfectly sweet and savory combination. If you like more sour tastes, a squirt or more of lemon or lime juice will also make an excellent addition. However you choose to amp up your Waldorf salad, Greek yogurt in your dressing is a great place to start.
Read the original article on Tasting Table.
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