In my last post, I shared one of my favorite fall salads with persimmons and delicata squash. This week I’m back with another seasonal salad that would be a great holiday dinner addition. In fact, it was inspired by a roasted apple salad my sister-in-law brings every year to our extended family Thanksgiving. I always look forward to enjoying a big bowlful of it, but there’s no reason that you have to wait until the fourth Thursday in November to try it.
This autumnal starter includes slices of roasted Pink Lady apples that are cooked until dry and a little chewy. (If you prefer burnt edges around your apple slices, I include directions for that as well.)
Since they are roasted, you don’t have to worry about the apples browning in between making them and serving them later. They store well in the refrigerator and also make for a tasty, straight-out-of-the-refrigerator snack on their own.
The salad gets a nutty sweetness from candied pecans.
A word of warning: it’s a good thing they are easy to make, because if you are like me, you will end up making a second batch, and maybe a third. One tiny test to make sure they came out right turns into handful after handful until the pecans are gone. The sticky salty sweetness is irresistible.
I topped the salad with a beloved household favorite, crumbled tofu chèvre from Keepin’ It Kind. I’ve written about Kristy’s tofu chèvre many times. The salad only requires a few crumbles, and so the remaining chèvre was spread onto water crackers.
Since the chèvre has a tofu base, it also elevates the salad to more of a filling meal, which is especially handy if you’re serving it as an entrée. (Don’t feel like adding a step? The salad is delicious either with or without the chèvre.)
Finally, it gets finished off with cider vinaigrette made with unfiltered apple cider vinegar, maple syrup, extra virgin olive oil, and stoneground mustard. This tangy tart dressing has a terrific apple bite.