Apples With Honey and Crushed Walnuts
Published March 31, 2020
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup raw walnut pieces or halves
- 4Honeycrisp or Pink Lady apples, or a comparable sweet-tart variety
- 2tablespoons apple cider vinegar, plus more to taste
- Flaky sea salt and freshly ground black pepper
- 2tablespoons honey, plus more to taste
- Olive oil, for drizzling
Nutritional analysis per serving (10 servings)
141 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 6 grams polyunsaturated fat; 15 grams carbohydrates; 3 grams dietary fiber; 11 grams sugars; 2 grams protein; 215 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 325 degrees. Spread walnuts in an even layer on a rimmed baking sheet. Toast walnuts until golden brown and fragrant, 8 to 10 minutes. (You can also do this in a toaster oven.) Let cool. Using your hands or a knife if you like, crush or finely chop walnuts. Set aside.
- Step 2
Thinly slice apples (with a mandoline or a sharp knife) any way you please. (Rounds are excellent if you don’t mind eating the edible core.) Scatter the slices onto a large serving platter or bowl. Drizzle 2 tablespoons apple cider vinegar over apples, and season with salt and pepper; give them a little toss and drizzle with 2 tablespoons honey. Taste an apple slice and adjust seasoning with more vinegar or honey, as needed. Sprinkle with walnuts, and finish with a drizzle of olive oil, flaky salt and pepper.
- If you have pears on hand and want to use them here, I think that’s a lovely idea.
- No walnuts, no problem: Any nut, especially almonds or pistachio would be great.
- Use fresh lemon or white-wine vinegar in lieu of the apple cider vinegar.
Private Notes
Comments
Made this today following the recipe to the letter, and served for lunch instead of a green salad. It was lovely! Salad and dessert, 2 birds 1 stone. My kids asked me if it was an Alison Roman recipe: they are her fans by proxy.
The solution is easy for you- just don't make it. We loved it. Thanks Alison!
Though Alison mentions Passover and charoset in it's traditional forms, She states that she wanted to come up with something different. It doesn't represent the "mortar" and isn't intended to be a variation of the original but, instead, a substitution. This is a great salad even with the pecans that I prefer.
I took this salad to Easter dinner. Five of us ate all but one small serving, including a generous bed of baby spinach and arugula. I squeezed lemon juice over the sliced apples and mixed a double recipe of the dressing in a jar (equal parts honey, apple cider vinegar, water, and olive oil, plus the salt and pepper; less water would be OK). At our host's, I dressed the greens lightly, arranged the sliced apples, drizzled more dressing, and added the crushed walnuts. Pretty and delicious!
Try it with hot honey! Delicious!
Made this salad with cosmic apples that were on sale. It was delicious. I will be making again and again because it's so fresh, simple, and gives me an excuse to use my mandolin.