Personally, I enjoy apples when they’re combined with savory foods such as roasting chunks of apple with carrots and potatoes to serve with a seitan roast, or sautéing sliced apples with cabbage, onion, and vegan sausage. Apples are also a great addition to salads, like this spinach salad that combines a chopped apple with figs and toasted almonds tossed with a light vinaigrette. You can use any kind of apple you like in this salad and walnuts or another nut can be substituted for the almonds.
I love the way the varying textures and flavors in this salad play off one another. It’s a great salad for these autumn days when the weather’s still warm enough that a refreshing salad seems like a good idea, but you want one that’s satisfying enough to remind you that it’s autumn.
Spinach Salad with Almonds, Fuji Apple, and Figs
3 tablespoons olive oil
1 1/2 tablespoons white balsamic vinegar
1/2 teaspoon sugar
Salt and freshly ground black pepper
5 cups loosely packed fresh baby spinach
1/2 cup toasted slivered almonds
1/2 cup sliced or chopped figs
1 Fuji apple, peeled, cored, and cut into ¼-inch dice
In a small bowl, combine the oil, vinegar, sugar, and salt and pepper, to taste. Blend well and set aside. In a large bowl, combine the spinach, almonds, and figs. Add the apple along with enough of the dressing to coat. Toss gently to combine.