Thinly sliced apples add a bright and colorful crunch to a healthful, tossed salad mix of spicy arugula, shredded kale and cabbage.
A fall salad made with sliced apples, craisins, toasted pecans and blue cheese on a bed of arugula, kale and shredded cabbage. Pennsylvania farmers grow more than 100 different varieties of apples. What’s more is a lot of orchards double the fun by offering their fruit in a u-pick format, allowing for the freshest fruit from farm to table.
They’re also delicious on top of a salad, providing both a satisfying crunch and a fresh fall flavor that speaks to the season. I dressed up the salad with dried cranberries, toasted pecans and a generous crumble of blue cheese on top because that’s both what I had on hand and the flavor combination I love best. But walnuts or cashews would be just as tasty, as would dried dried cherries or raisins and any favorite tangy cheese.
Prepare salad. In a large salad bowl, combine arugula, kale and cabbage ad apple slices. Sprinkle with salt and toss to combine well.
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