Sweet and crunchy apple, celery and peanut salad. The recipe is below (photo and recipe © Gelson’s Markets).
 Sliced apples go right into the salad. The dressing keeps them from browning (photo © Stemilt).
 A spinach, apple and goat cheese salad with pecans. You can add cheese and nuts to just about any apple salad (photo © Evolution Fresh).
 Beet, spinach and apple salad. Here’s the recipe (photo © Butterball).
October 21st is National Apple Day. Our tip is: Make an apple salad. It’s easy to make (or buy) an apple pie, or have a glass of apple cider or mulled cider, or an Appletini. But try something different. Some of our favorite apple recipes are apple sorbet and baked apples; and while they aren’t labor-intensive, they do take some effort.
Here’s an idea that tasks very little effort: a green salad with apples.
The salad recipe below, from Gelson’s Market, combines crisp apples, crunchy celery, pungent scallions, roasted peanuts, fresh parsley, and slivers of red jalapeño.
The result: a blend of sweet, nutty, and spicy flavors with outstanding crunch.
It’s tossed with lemon juice and olive oil, a simple but yummy dressing that helps the apples hold their color.
This is a delicious side salad with grilled fish, meat or poultry, and a nice appetizer salad with some added blue cheese, feta or goat cheese.
To turn it into an entrée salad, add a light protein, like a rotisserie chicken.
We had some leftover leg of lamb, which, perched on top of the salad, was a delicious pairing.
Tip From Gelson’s: This salad travels really well. The lemon dressing keeps the apples fresh. Take it on outings, bring it to work for lunch.
There are more apple salad recipes below.
The history of apples.
RECIPE: APPLE, CELERY & PEANUT SALAD
If you’re a fennel fan, you can exchange it for all or some of the celery. If you don’t like peanuts, substitute cashews or pecans.
4 large celery stalks, sliced ¼-inch thick, diagonally
4 scallions, thinly sliced on a steep diagonal
2 SweeTango apples, halved, cored, cut into ¼-inch-thick wedges (substitute Honeycrisp*)
1 red jalapeño, thinly sliced, seeds removed
3 tablespoons lemon juice, plus more to taste
Kosher salt, to taste
Freshly-ground black pepper, to taste
¼ cup roasted peanuts, coarsely chopped, divided (we used honey roasted peanuts)
½ cup parsley leaves, divided
2 tablespoons extra-virgin olive oil, plus more for drizzling
Ingredients For 4 Servings
1. SOAK the celery and scallions in ice water for 20 minutes. This makes the celery extra crisp and encourages the scallions to curl.
2. DRAIN the water, dry the veggies on paper towels, and transfer them to a large salad bowl.
3. ADD the apples, jalapeños, and lemon juice, and season with salt and pepper. Toss to combine. Taste and adjust the seasoning with more salt, black pepper, and lemon juice, as needed.
4. ADD half of the peanuts, half of the parsley leaves, and the olive oil. Toss to combine.
5. GARNISH the salad with the remaining peanuts and parsley and a drizzle of olive oil. Chill until cold before serving, about 15 minutes.
Apple & Chopped Fennel Salad
Apple, Lardons & Watercress Salad
Beet, Spinach & Apple Salad With Pomegranate Vinaigrette
Fennel Salad With Apple, Blood Orange & Verjus Vinaigrette
Gruyère Soufflé With Endive & Apple Salad
More Fall Salad Recipes
MORE APPLE SALAD RECIPES
*The SweeTango is a cross between the Honeycrisp apple and the Zestar. Both Honeycrisp and SweeTango were developed by the University of Minnesota.