It’s pretty ironic how this week is one of the hottest weeks (if not the hottest) we’ve had this summer, considering Labor Day just happened.
I had this post planned out, as a fall transition recipe, but I feel silly posting it today, since it’s supposed to get up to 88 degrees today and it was 92 degrees as I was writing this yesterday.
Oh well, perhaps you can bookmark it for when you’re curled up at your desk with a hot tea?
Salads. Seemingly boring, right? You’ve seen me jazz up salads with apple noodles before and this recipe today is another way to use apples in your salads. Salads aren’t just for the summertime, when you’re trying to fit into those bikinis (or mankini, if that’s your thing) – they’re for every season, it just depends on what they’re made up of.
This time, I’m transitioning from summer to fall flavors, by using cranberries and apples, two flavors that are indicative of chilly-temps.
The crunchiness of the pecans combined with the sticky sweetness of the cranberries and the tanginess of this dijon vinaigrette can do nothing wrong, creating a perfect light lunchtime salad. If you prefer more protein in your lunches (as if the spinach and pecans aren’t enough), this salad would go really well with some crumbled bacon or lentils or rotisserie chicken or just a side of sprouted grain bread.
Since apple noodles tend to brown once they are sliced, it’s important to immediately refrigerate this dish if you’re looking to save it for later. Or, eat it immediately (that’s what I did!)
Also, if you’ve never spiralized apples before, it’s totally easy – here’s a helpful video:
What’s your favorite way to spruce up salads?