We challenged you to kick your salad game up a notch with the addition of crispy, juicy New York State apples, and we were wowed by your submissions! Entrants were asked to submit a recipe, short description and photo of their best original salad featuring New York State apples. Our three favorite entries prove that apples can complement almost any ingredient, whether it’s sweet, salty, savory or sour. And you don’t have to be from New York to enjoy our state’s outstanding variety of apples, as our contest entrants show. We received recipe submissions from states as far away as Texas and California.
Congratulations to all our contest winners, and happy eating!
New York Gala-Snap Pea Stuffed Roasted Cabbage Wedge Salad with Rice Wine Agave-Soyrizo Dressing
The flavor of New York State apples permeates this creative wedge salad, which comes to us from Chera Little of Cedar Creek, TX. Though it may require a little more effort than your typical salad, the sweet and tangy flavor payoff is more than worth it. Topped with sunflower seeds and crumbled soyrizo (soy-based chorizo) and drizzled with a warm rice-wine vinaigrette, Chera’s protein-packed recipe is a filling lunch or dinner. Plus, thanks to the eye-catching hues of red cabbage and snap peas, it’s pretty to look at, too. Salad
1/2 head small red cabbage
2 New York Gala apples
2 teaspoons extra virgin olive oil, divided
1/2 teaspoon each salt and black pepper
1 cup fresh snap peas; reserve 5 chopped for the dressing Dressing
1/2 cup all natural soyrizo (soy chorizo), casing removed
1/4 cup rice wine vinegar
1 teaspoon agave syrup
1 teaspoon fresh lime juice
Salt and pepper to taste
Optional: 1/2 tablespoon minced jalapeno pepper Garnishes
2 lime wedges
1/4 cup salted sunflower seeds or salted pepitas (shelled pumpkin seeds)
Cilantro leaves Directions
Heat oven to 400 degrees F. Using an apple corer, core out 6 evenly-spaced holes in the cut side of cabbage. Now core out six holes of the same size from the apples and set aside. These will be used to stuff the cabbage holes after baking. Reserve any remaining apple skins. Slice remaining apples in small matchsticks and set aside. Place cabbage cut side up on a greased baking sheet. Drizzle with 1 teaspoon olive oil and sprinkle with salt and pepper. Bake until edges begin to brown, about 10-12 minutes. Remove from oven and stuff the cored holes with the cored apples. Push snap peas and remaining apple skins in between the layers of the cabbage.
Meanwhile, in a small nonstick skillet, heat remaining oil and cook the soyrizo according to the package directions. Add the vinegar, agave, lime juice, and salt and pepper to taste, plus the jalapeno pepper, if using. Stir in the reserved apple sticks and chopped snap peas.
Plate the cabbage cut side up along with a few lime wedges, drizzle with the warm dressing, top with the sunflower seeds and cilantro. Enjoy!
Notes: Alternatively, if you like your apples softer, stuff the cabbage with the cored apples prior to roasting. Snow peas can be substituted for snap peas. Should the dressing need more sweetness, add a little splash of agave.
Kale and Spinach Salad with New York Crispin and Honeycrisp Apples
Chunks of succulent cantaloupe combine with juicy Crispin and Honeycrisp apples in this sweet, fruity salad submitted by Kellie Braddell of West Point, CA. Tender, leafy baby spinach and baby kale provide plenty of vitamins and minerals, while walnuts and grated cheddar make this salad hearty enough for a full meal. A drizzle of creamy, tangy yogurt-based poppy seed dressing finishes off this healthy, colorful recipe.
Salad
1 New York Crispin apple, chopped
1 New York Honeycrisp apple, chopped 1 tablespoon lemon juice
1 cup cantaloupe, chopped
1 6-oz. package baby kale/spinach blend
¼ cup dried cranberries
¼ cup walnuts, chopped
½ cup sharp cheddar cheese, shredded
Creamy Poppy Seed Dressing
½ cup plain yogurt
2 tablespoons apple cider vinegar
2 tablespoons honey
½ teaspoon poppy seeds
Salt, to taste
Half and half or milk, for thinning, if needed Directions
First, make the dressing. In a small bowl, combine the first four ingredients. Season with salt to taste. Thin, if necessary, with half and half or milk to desired consistency.
In a medium bowl, toss chopped apples and cantaloupe with lemon juice. Divide kale/spinach blend evenly between 2 plates. Top with apple/cantaloupe mixture, then drizzle poppy seed dressing over each salad. Sprinkle with dried cranberries, walnuts and shredded cheese.
Chopped Salad with Chicken, New York Apples, Cranberries and Champagne Vinaigrette
If you’re looking for a salad that satisfies all the major food groups, this recipe from Earl McDermott of Central Square, NY, fits the bill. It’s loaded with farro, chicken, cranberries, almonds and apples for a sweet and savory match made in heaven, and topped off with a refreshingly complex champagne vinaigrette for just a touch of acidity.
Salad
1 package romaine salad blend 1 cup cooked farro
¼ cup chopped dates
¼ dried cranberries
¼ cup slivered almonds
8 oz. roasted chicken
1 NY apple, chopped
Dressing
Bottled champagne vinaigrette
Directions
Divide romaine blend evenly between 2 plates. Top each plate with farro, dates, cranberries, almonds, roasted chicken and apple chunks. Drizzle desired amount of champagne vinaigrette over each salad. Serve immediately.