Disclosure: This post is sponsored by Envy Apples and the #loveNZfruit promotion. Scroll to the bottom to enter the giveaway for a crate of Envy Apples and a $150 gift card. You’ll also get an automatic entry for the grand prize of a Vitamix blender and a $100 gift card.
I am not naturally a salad person. I order salads at restaurants so I don’t appear judge-y, but at home I rarely eat them. My recipe index reflects that—there’s no Salad category. If there were, it would be full of potato and pasta salads, the kinds my carb-loving brain prefers.
After making a pear sorbetto with New Zealand fruit last month, I challenged myself to create a summer salad using Envy Apples. These apples are truly lovely. According to the growers, Envy is a cross between Braeburn and Royal Gala, and they deliver crisp, sweet, well-balanced fruit. The skins are thin, so peeling is optional, and a standout feature is they resist browning. I tested this by packing sliced Envy in a lunch without any lemon or Fruit Fresh one morning at 6:30 a.m.; the slices still looked nearly freshly cut when eaten around noon. Impressive.
For this salad I used Envy Apples both in the dressing and raw in the salad. To vary the flavors, I roasted apples for the vinaigrette and kept raw slices in the greens. I added a buttery medium-sharp cheddar and “bacon” almonds—thin, smoky-slivered almonds inspired by Marly of Namely Marly. The sweet-savory crunch of those almonds pairs beautifully with the cheese and apples; I tested the salad with real bacon and with the bacon-flavored almonds and preferred the almonds for their added sweetness and texture.
Buying seasonally and locally is great, but it’s also fun to enjoy fruit from the Southern Hemisphere when it’s peak there. While we’re sweltering in the U.S. and Canada, New Zealand is harvesting apples. Using a fruit often associated with warm spices like caramel and cinnamon in a light, warm-weather salad is a delicious reversal of expectations.
This salad is tangy, sweet, smoky and crisp, with mellow nuttiness from the cheese and almonds. After photographing it (twice), I ate the entire bowl both times—no one was watching. Envy Apples are still becoming more widely available, but they’re worth seeking out; ask your grocer if they can stock them during summer. The apples’ slow-browning trait makes them ideal for salads and packed lunches.
Everything for the salad—the dressing and the greens—comes together in the same bowl, which makes assembly simple and fast.
Summer Salad with Roasted Envy Apple Vinaigrette
Ingredients
For the Dressing Base
- 3 Envy Apples, peeled, cored and quartered
- 6 oz raspberry-infused white balsamic vinegar (or regular white balsamic)
For the Dressing (Per Salad)
- 2 Tablespoons dressing base
- 1 teaspoon minced shallot
- 1 teaspoon Dijon mustard
- ½ teaspoon Herbes de Provence (or favorite herb blend)
- Kosher salt and freshly ground black pepper to taste
- 2 Tablespoons extra virgin olive oil
For the Salad (Per Salad)
- Tender salad greens (I used a spring mix)
- 1–2 Tablespoons diced cheese (a medium-sharp buttery cheese like aged cheddar works well)
- ½ Envy Apple, thinly sliced (peel optional)
- 1–2 Tablespoons “bacon” almonds (recipe by Marly)
For Garnish (Per Salad)
- A few small cubes of extra cheese
- 5 thin slices of Envy Apple, fanned
- A few extra “bacon” almonds
- Fleur de sel and freshly ground black pepper (optional)
Instructions
For the Dressing Base
- Roast the apples at 375°F (190°C) for about 30 minutes, until they begin to turn golden.
- Place the roasted apples in a blender and add the vinegar.
- Puree until smooth.
- Cool, then chill in a tightly covered container in the refrigerator.
For the Salad Dressing
- Place the dressing base in a bowl large enough to hold the salad.
- Add shallot, mustard, herbs, salt and pepper. Whisk to combine.
- Slowly drizzle in the olive oil while whisking until the dressing emulsifies.
- Taste and adjust the seasoning. The dressing will be fairly thick.
To Make the Salad
- Add diced cheese, Envy apple slices and “bacon” almonds to the bowl with dressing.
- Heap the greens on top.
- Using clean hands or tongs, toss thoroughly so all components are evenly coated with dressing.
To Serve
- Divide the salad onto plates.
- Top each portion with extra cheese cubes, the fanned apple slices and more “bacon” almonds.
- Finish with a sprinkle of fleur de sel and black pepper if desired.
- Enjoy.
Try other summer recipes featuring Envy Apples and enjoy experimenting with this versatile fruit.
And don’t forget the giveaway. Enter for a chance to win a crate of Envy Apples and a $150 gift card. Good luck!
Thanks for spending some time here today. Have a great day.