Heirloom Apple Salad

Heirloom Apple Salad Recipe

I'm off to New York this week, and thought I would leave you with this Heirloom Apple Salad recipe from the archives. It's the sort of salad that works this time of year, and you likely have the ingredients needed sprinkled about your kitchen - on counter tops, or in the crisper. It's hearty and substantial, colorful and crunchy - made with heirloom apples, shaved celery, and toasted nuts of your choosing. The dressing is crème fraîche spiked with rosemary, garlic and champagne vinegar - you could use sour cream or even yogurt.

The original recipe was posted just after our basement flooded a few years back. Come to think of it, that was one of the last times it rained :( !! And a heartfelt word of thanks to all of you who have come out to my book events in the past few weeks. It means a lot, and (no surprise) you're all such inspiring individuals. I'm thankful to be able to spend a few minutes with each of you! -h

Heirloom Apple Salad RecipeHeirloom Apple Salad Recipe

Think of this more as a sketch than anything else. I used arugula because it's what I had on hand, but the baby gems at the market looked great and would have been a nice substitute. Same goes for the nuts, toast whatever you have on hand - pine nuts, almonds, or walnuts. And the dressing should by no means be limited to this recipe - it's decadent drizzled over roasted potatoes and sweet potatoes, as a finishing kiss for mushrooms, or as a slather on panini.

Heirloom Apple Salad RecipeHeirloom Apple Salad Recipe

Heirloom Apple Salad

A bit of hard, aged cheese is welcome here as well - shave of thin strips and add toward the end.

1/4 teaspoon fine grain sea salt
12 rosemary leaves, minced (the spiky needles)
1 medium garlic clove, peeled
1 teaspoon sugar
1/2 cup /120 ml crème fraîche (or sour cream)
2 1/2 teaspoons white wine vinegar
freshly ground black pepper to taste

3 large celery stalks, sliced see-though thin (reserve any celery leaves)

2 crisp, flavorful heirloom apples, cut into sixths, and then thinly sliced*

4 handfuls arugula, baby gems, or baby romaine

1/3 cup toasted hazelnuts, walnuts, almonds, or pine nuts

Make the dressing first. Crush the sea salt, rosemary, garlic, and sugar into a paste with a mortar and pestle (or smash it all together with a knife). Work in the creme fraiche and vinegar, taste and adjust with a bit of pepper and more salt if needed.

When you're ready to serve, combine the celery, apples, salad greens, and most of the nuts with a few half of the dressing. Toss well, adding more dressing until it is to your liking. Finish with the remaining nuts, and any torn celery leaves.

Serves 4-6.

* If you're not going to use the apples immediately keep them in a bowl of water spiked with a bit of lemon juice (or the white wine vinegar you're using for the dressing). Drain and pat dry before using.

Prep time: 7 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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  • Apples go so perfectly in fresh salads. They have just the right balance of sweet to tart, and in my opinion, elevate most salads to the next level. I imagine the rosemary and celery also add a great flavor kick!

    Jodye @ Chocolate and Chou Fleur
  • All the best for the clean-up. No fun. This salad looks fabulous. I've made your Roasted Squash Salad twice in the past week. (The one that was featured in Yoga Journal.) It was wonderful each time. Btw, I hope my apple cake question didn't come off as knocking the recipe in anyway. That was not my intent. I was thinking it was definitely something I was doing in the baking process. (Not that you have the time to mess with it; nor the inclination. But, I wanted to pass along that note.) Good luck with the clean-up. :)

    HS: Not at all Kelly! I think I must have missed your question somehow. That cake is by nature a bit dense. And if you're adding more fruit that will definitely add more moisture and weight. You could go back to the original recipe and scale back the baking powder by 1/2 teaspoon, and see how you feel there as a baseline, and then tweak the recipe to your liking, bit by bit, as you do future versions? Hope this helps a bit.

    Kelly Turnbull
  • Perfect. As Chanukah approaches, I get ready to make what we dubbed "latke recovery salad": tart apples, romaine, celery and nuts with apple cider vinegar honey mustard vinaigrette (no oil!). It's perfect after having several plates full of latkes. Now I will make your dressing for when I bring the leftover salad to work the next day :)

  • So sorry about the flooding. Take care and thanks for putting forth the effort to post this. ReFRESHing.

  • I'm so sorry to read about your flood ... Good luck and thanks for the recipe!

    Anita Flowers
  • Just made the pumpkin soup with brown rice last night. I love pushing myself to try new recipes. The apple salad also uses rosemary, like the garnish on the soup. I'll have to plant some when I finally get settled. Flood clean-up is no fun, nor looking forward to the possibility of it happening again. To dry the place out, if you don't have a regular dehumidifier, places like Bi-Mart sell Dry-Ease. It takes moisture out of the air, like in cars you aren't using often, garages, basements and storage units. The dry crystals that go inside the black plastic container were on sale for 99 cents on a coupon this month. You empty the water collected in the bottom of the container when it's full.

  • My basement has flooded twice in the past year. Argh! I feel your pain.

  • Thanks for the beautiful recipe, Heidi! It looks really tasty. I hope nothing important was ruined with the basement flood - hopefully you'll be able to make short work of the rest!

    Addy @ Six-Kick Switch
  • This looks absolutely perfect! I haven't had a Heidi-inspired salad for awhile. I think it's time to change that.

    Haley @ Cheap Recipe Blog
  • This salad looks delicious. A good use up for the few leftover apples that are always in my kitchen this time of the year. Bummer about the flooding! Stay dry and good luck with the cleanup!

    Brandon @ Kitchen Konfidence
  • So sorry to hear about your basement! Good luck with everything! The dressing for this salad sounds absolutely delicious!

    Little Kitchie
  • Gorgeous salad as always Heidi. I'm so sorry about your basement flooding. That was a terrible round of storms and I'm so glad that they are over so we can dry out this week. It was too much rain in a short period of time and those winds were down right scary. I've been here 15 years and I'm still getting use to these winter storms. On a happier note, I'm making your chickpea burgers again this week. I simply love them! Best of luck drying everything out and I'm glad that nothing of value got ruined. Jackie

    jackie @ marin mama cooks
  • Beautiful. Hoping everything isn't too soggy!

  • Heidi, I'm so sorry about the basement! We've been through that before and it's never fun. Sending positive thoughts your way. That dressing sounds delicious, and I love the idea of it over sweet potatoes. Definitely going to give it a try the next time I have some on hand!

  • Yum! Can sense this one will become a favourite- the dressing is sensational!

  • Oh no :( sorry about the flooding. I've been thinking of y'all during the storms! I made a great apple salad too. I do chunks of sweet, crisp apple, chunks of aged cheddar, baby romaine and a honey mustard dressing. Sometimes some toasted pecans tossed in. Your salad looks delicious!

  • so sorry to hear about the flooding- glad the most valuable stuff is okay! this salad looks incredible! what a great idea!

    Simply Life
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