The apple doesn’t fall far from the tree.
In this case, it fell off the tree and into my salad.
Good intro, right? I’m so darn creative.
People, it’s apple season! I love, love, love, love apples! Remember the days when I thought red delicious apples were actually delicious apples? Ha! I’m embarrassed about those days of my life. I’m also a little embarrassed about my previous use of oversized scrunchies and sweaters with dogs on them, but we all had that phase, correct? I’m currently a self-professed apple snob, loving certain types of apples for certain occasions and certain recipes. Red delicious (in my non-professional, humble opinion) are misnamed. They are far from delicious.
A is for Apple. B is for Braeburn. C is for Cortland. E is for Empire. F is for Fuji. G is for Gala and Golden Delicious and Granny Smith. H is for Honeycrisp. J is for Jazz or Jonathan. M is for McIntosh…. I could keep going and going.
I want to run through an apple orchard gobbling tasty apples straight from the tree (pesticides and all) and make every apple recipe I can find, but that’s not a realistic goal for today. Instead, I’ll run to my grocery store, ‘pluck’ a few apples from the sale bin, wash them, and eat them in my salad.
APPPPLLLLEEE SEAAASSSSOOONNN IIIIISSSSS HHHHEEEEERRREEEEE!!!!
For the salad:
1 apple (recommend: honey crisp), chopped
1 pear (recommend: bartlett), chopped
6 oz mixed baby greens (or salad blend of choice)
1/4C chopped pecans
1/4C cooked quinoa
2 oz feta, crumbled
For the dressing:
1/4C finely chopped red onion
3T red wine vinegar
3T balsamic vinegar
1/2C olive oil
1 clove garlic, minced
Toss greens with apple, bear, pecans, cooked quinoa, and feta.
Whisk dressing ingredients in a small bowl until combined. Taste and adjust seasonings.
Top salad with dressing. (Note: you won’t need all of the dressing!)