Honeycrisp Salad with Crispy Sage and Maple Vinaigrette.
I swear this isn’t the most boring salad that it appears to be.
I know. I get it. It looks SO BORING.
But being the person that is in full blown honeycrisp apple obsession mode – which I just found out… are apparently early season apples only?! ugh – this salad is the simplest but most delicious thing ever.
Not really sure I can even full explain how much fruit I have eaten over the last few months with one of the biggest offenders being apples. It’s no secret that I’ve adored apples covered in peanut butter or apples with a few almonds and some dark chocolate (best pick me up snack ever) or apples even just sprinkled with cinnamon… or… or…
Wait. I’m about to tell you something.
My current apple infatuation just miiiiiight have spilled over into the 90s quaker instant oatmeal apples and cinnamon packets.
Maybe. Might have. You will never know.
This boring salad has some ridic flavor though.
It kinda reminds me of this chickpea salad. Not that they have anything in common, besides my utter embarrassment at sharing such simplicity. It’s recipes like this that I LOVE to share once I get over the ease – the ones that can be made in minutes, the ones that end up being fairly filling and the ones that have so much more flavor that you’d ever expect.
So get this:
sage fried in brown butter
honeycrisp apples and FETA! (best combo ever)
a maple dressing with a touch of heat.
And you know what? I don’t even love maple stuff. Not even with bacon.
Speaking of bacon, you can definitely add a crumbled bit to this salad. You could also drizzle the extra sage-y brown butter over your greens… you know… just a suggestion. Or you can whisk it into your maple vinaigrette which is also a fabulous idea.
And it’s salad. It’s healthy. It’s greens. Roughage, if you will. Errrr. I’ll just eat my salad and shut up.
- 10 to 12 fresh sage leaves
- 3 tablespoons unsalted butter
- 6 cups baby romaine or spring greens
- 2 honeycrisp apples, sliced
- 4 ounces feta cheese, crumbled
- 2 tablespoons apple cider vinegar
- 3 tablespoons maple syrup
- 1 garlic clove, minced or pressed
- 1/2 teaspoon dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon crushed red pepper flakes
- 1/3 cup extra virgin olive oil
- Heat a small saucepan over medium heat and add the butter. Once it’s melted and starts to sizzle, add the sage leaves and cook until slightly golden on each side, about a minute per side. Remove the leaves and place them on a paper towel to drain.
- Toss the greens, apples and feta together in a large bowl. I don’t slice the apples until right before serving – this way they won’t brown and the salad only takes seconds to put together.
- To make the dressing, add the vinegar, syrup, garlic, mustard, salt, pepper and pepper flakes to a bowl or a mason jar and whisk to mix. Slowly stream in the olive oil while mixing, or add it to the jar and shake the dressing for 15 seconds.
- Season the salad with salt and pepper and dress it before serving.
honeycrisps for liiiiiiiife.