Enjoy a quick to prepare, crisp, crunchy apple salad with a mild vinaigrette dressing by letting the spiralizer handle all the work. You can use any kind of apple as long as it is fresh and has a solid texture. Just before serving, drizzle on the vinaigrette dressing to keep the apples crisp.
| Prep Time: | 15 mins |
| Cook Time: | 3 mins |
| Total Time: | 18 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons white balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey, or more to taste
- 2 unpeeled Granny Smith apples
- 1 unpeeled Red Delicious apple
- ½ lime, juiced
- 1 tablespoon pine nuts
Instructions
- Whisk olive oil, white balsamic vinegar, Dijon mustard, and honey in a small bowl to make dressing.
- Cut Granny Smith and Red Delicious apples into noodles using a spiralizer fitted with the large shredding blade.
- Place apple noodles in a large bowl and toss with lime juice to keep them from turning brown. Pour in dressing; mix gently until salad is combined.
- Place pine nuts in a small skillet over medium-low heat. Toast pine nuts, shaking often, until golden brown, about 5 minutes. Sprinkle pine nuts over salad.
- If you don’t have white balsamic vinegar, good substitutes would be rice vinegar or white wine vinegar (you want a mild-flavored vinegar, not cider vinegar).
- There are many brands of spiralizers. The chipper (large shredder) blade referred to in this recipe is from the Paderno(R) brand.
Reviews
I would not have put this together on my own. Waldorf is in my wheelhouse, but this was delicious and bright. I dont have a spiralizer, so I just diced my apples small and dressed them. I used almonds as I had them on hand. This could easily go a bit acidic if your Granny smiths are sour. I used 3 Pink Lady apples and they were perfect for our tastes. Thank you for a brilliant idea.
Very nice, fresh apple salad. We used this as a side with grilled chicken breasts and rice. I used white wine vinegar and added salt and pepper. I found it to be a great combo of sweet and tangy. The salt brightened everything up and the honey smoothed it out.
This was an interesting salad – refreshing on a hot day. First, I must admit that I substituted toasted slivered almonds for the pinenuts. Otherwise, I made the recipe as written. This would make a better side dish than main dish (as we had it). We found the salad very acidic overall, so I may try reducing the vinegar next time.