Best Honey Apple Salad Recipes

SPINACH SALAD WITH APPLE, HONEY-ROASTED WALNUTS, AND BLACKBERRY VINAIGRETTE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Place 3 tablespoons honey in a microwave-safe bowl. Microwave on Medium until honey liquefies, about 30 to 45 seconds. Add walnuts and stir to coat. Spread in one layer onto the prepared baking sheet and bake in the preheated oven until nuts have darkened slightly, 8 to 10 minutes. Remove from oven, sprinkle with 1/2 tablespoon sugar and 1/2 teaspoon salt, and stir to coat. Allow to cool.
• Combine olive oil, blackberry jam, balsamic vinegar, orange juice, Dijon mustard, 2 teaspoons honey, basil, salt, and pepper in a lidded jar. Shake until vinaigrette is well combined and chill in the refrigerator until serving.
• Combine spinach, sweet apple, Granny Smith apple, cucumber, bell peppers, green onions, feta, and cooled walnuts in a large bowl. Toss to combine. Carefully mix in blackberries. Drizzle with vinaigrette and toss.

BEET SALAD WITH GOAT CHEESE, GREEN APPLE, AND HONEY

Steps:

• Preheat oven to 350 degrees. Place red beets in a baking dish just large enough to hold them in a single layer and add enough water to come three quarters of the way up sides of beets. Sprinkle with 1 tablespoon salt and drizzle with grapeseed oil. Cover with foil and bake until tender and easily pierced with a knife, about 1 hour. Transfer beets to a cutting board. When just cool enough to handle, remove skins, cut into 1/4-inch slices, and transfer to a bowl.
• Meanwhile, place baby beets in small saucepan and cover with 2 inches cold water. Add 1 teaspoon salt and bring to a boil. Reduce heat and simmer until tender and easily pierced with a knife, about 25 minutes. Drain beets; when just cool enough to handle, remove skins; cut into halves or wedges, depending on size; and transfer to another bowl.
• Whisk together honey, olive oil, and 3 tablespoons lemon juice; add 1 teaspoon salt and season with pepper. Reserve 1/4 cup dressing; divide remaining dressing between bowls of warm beets; toss beets to coat.
• Halve lemon and squeeze juice into a bowl of cold water; drop lemon halves in it. Peel apple, cut into small pieces (you should have about 1 cup), and submerge in lemon water. When ready to serve, drain apple and blot dry. Arrange beets on a serving platter and drizzle with reserved dressing. Top with apple, goat cheese, and sprouts and serve immediately.

APPLE-PECAN SALAD WITH HONEY VINAIGRETTE

Steps:

• In a serving bowl, combine the lettuce, apple and pecans. In a small bowl, whisk the vinegar, honey, oil, mustard, salt and pepper. Pour over salad; toss to coat. Sprinkle with cheese.

APPLE AND PEAR FRUIT SALAD WITH HONEY-LIME VINAIGRETTE

Steps:

• Add the apples, pears and pieces to a large bowl. Squeeze the juice from the limes over fruit. Add the honey and mint leaves, and toss it all together to coat. Serve immediately or chill until ready.

WINTER GREEN SALAD WITH HONEY-APPLE CIDER VINAIGRETTE

Steps:

• Place greens, fennel, apple, and walnuts in a large bowl; add vinaigrette and toss to combine. Season with salt and pepper.

CHICKEN-APPLE-WALNUT SALAD WITH HONEY MUSTARD DRESSING

Steps:

• Heat olive oil in a skillet; add the diced chicken and cook thoroughly; cool.
• In a big bowl, combine cooled chicken, apples, walnuts, and celery.
• In a small bowl, combine the mayonnaise, honey, mustard, and rosemary. Fold the mayonnaise mixture into the chicken mixture.
• Chill.
• Serve over a red lettuce leaf.

APPLE-HONEY GLAZED GRILLED MARINATED HALIBUT WITH LENTIL-GREEN APPLE SALAD

Steps:

• Heat oil in a medium saucepan over medium high heat. Add the onions and cook until soft. Add the ginger and cook an additional minute. Raise the heat to high, add the apple cider, brown sugar and honey and reduce to 1 cup. Let cool.
• Combine marinade in a medium shallow baking dish. Add halibut fillets and turn to coat. Cover and refrigerate for 2 hours.
• Preheat grill to medium-high. Remove halibut from marinade and season with salt. Grill, skin side down for 3 to 4 minutes on each side or preferred doneness. During the last 1 minute of grilling, brush the skin side with the glaze. Remove from the grill and glaze each fillet again.
• Preheat grill to high. Brush onion slices and apple slices with olive oil and grill on both sides until golden brown. Remove from the grill and cut into dice.
• In a saucepan, combine lentils, marjoram, garlic, shallot, stock and water and season with salt and pepper. Bring to a simmer and cook at a gentle simmer for 30 minutes or until lentils are just tender, drain and place lentils in a medium bowl, removing the marjoram sprigs and garlic. Add the grilled apples and onions and drizzle with a few tablespoons of extra virgin olive oil and season with salt and pepper to taste.

APPLE AND TOASTED PECAN SALAD WITH HONEY POPPY SEED DRESSING

Steps:

• Proportion salad ingredients to personal taste.
• Combine dressing ingredients and mix thoroughly.
• Toss dressing with salad just before serving.

SPICED WALNUTS FOR WINTER GREEN SALAD WITH HONEY-APPLE CIDER VINAIGRETTE

Steps:

• Toast walnuts in a medium skillet over medium heat until fragrant, about 5 minutes. Add confectioners' sugar and cook, tossing nuts, until sugar is melted. Season with Cajun spice; remove from heat and let cool.

APPLE CIDER VINEGAR AND HONEY SALAD DRESSING

Steps:

• 1. Whisk together water, vinegar, honey, salt and pepper in a a small dish.
• 2. While whisking, pour in the oil in a steady stream.
• 3. Immediately pour onto salad as dressing separates quickly. Refrigerate any unused portion for up to three days.

HONEY APPLE SALAD

Steps:

• For dressing, mix first four ingredients. In a large bowl, toss apples with lemon juice. Add grapes, celery and dates. Add dressing; toss to coat. Stir in walnuts.

APPLE-PECAN SALAD WITH HONEY VINAIGRETTE

Steps:

• In a serving bowl, combine the lettuce, apple and pecans. In a small bowl, whisk the vinegar, honey, oil, mustard, salt and pepper. Pour over salad; toss to coat. Sprinkle with cheese.

RED CABBAGE SALAD W/ APPLE, RAISIN& HONEY DRESSING

Steps:

• 1. In a dutch oven, place cabbage, apple juice, and salt. Simmer mixture for 15 minutes.
• 2. Add the raisins and apples and continue simmering until cabbage and apples are tender and most of the liquid is absorbed.
• 3. Stir together the vinegar, honey and oil until blended. Pour dressing over the cabbage and simmer mixture for 2 minutes or until heated through. Refrigerate until serving time. Serve warm or cold.

BEET SALAD WITH GOAT CHEESE, GREEN APPLE & HONEY RECIPE - (4.4/5)

Steps:

• Preheat oven to 350 degrees. Place red beets in a baking dish just large enough to hold them in a single layer and add enough water to come three quarters of the way up sides of beets. Sprinkle with 1 tablespoon salt and drizzle with grape seed oil. Cover with foil and bake until tender and easily pierced with a knife, about 1 hour. Transfer beets to a cutting board. When just cool enough to handle, remove skins, cut into 1/4-inch slices, and transfer to a bowl. Meanwhile, place baby beets in small saucepan and cover with 2 inches cold water. Add 1 teaspoon salt and bring to a boil. Reduce heat and simmer until tender and easily pierced with a knife, about 25 minutes. Drain beets; when just cool enough to handle, remove skins; cut into halves or wedges, depending on size; and transfer to another bowl. Whisk together honey, olive oil, and 3 tablespoons lemon juice; add 1 teaspoon salt and season with pepper. Reserve 1/4 cup dressing; divide remaining dressing between bowls of warm beets; toss beets to coat. Halve lemon and squeeze juice into a bowl of cold water; drop lemon halves in it. Peel apple, cut into small pieces (you should have about 1 cup), and submerge in lemon water. When ready to serve, drain apple and blot dry. Arrange beets on a serving platter and drizzle with reserved dressing. Top with apple, goat cheese, and sprouts and serve immediately.

APPLE SALAD WITH HONEY-PEANUT BUTTER DRESSING

Steps:

• Combine first 4 ingredients in medium bowl.
• Mix dressing, peanut butter and honey until blended. Add to apple mixture; mix lightly.
• Sprinkle with nuts.

APPLE & ORANGE SALAD WITH HONEY-GARLIC DRESSING

Steps:

• Mix the oil, honey, garlic, salt and pepper in a jar (with lid) and shake before serving.
• Tear or cut lettuce(s) into bite-size pieces and mix with apples and oranges. Add the toasted nuts if desired and toss all with dressing. Serve immediately.

HARVEST SALAD WITH APPLE CIDER HONEY VINAIGRETTE RECIPE - (4.4/5)

Steps:

• Dressing: Place all ingredients, except oil, in the food processor and begin to process. Slowly drizzle in the oil while the machine is still running. Continue to mix for 30 seconds. Remove and place in a jar or plastic container. Will keep in the refrigerator for up to a week. Makes 1 pint. Assemble all the ingredients into the salad and lightly toss with dressing.

HONEY APPLE SALAD

Steps:

• In a large bowl, toss apples with lemon juice.
• Add grapes, celery and dates.
• In a small bowl, combine mayonnaise, honey, sour cream, and salt; mix well.
• Pour over apple mixture and toss to coat.
• Stir in the walnuts.
• Serve immediately.