Yield: 3-4 servings
Skill level: Easy
This apple kohlrabi salad combines crisp matchsticks of apple and kohlrabi with a light vinaigrette for a clean, refreshing dish. The texture stays firm and crunchy, while the dressing adds a balanced mix of sweetness and acidity. Finished with goat cheese, sunflower seeds, and fresh herbs, this recipe is simple to prepare and works well as a side or a lighter addition to any meal.
Crisp apple and kohlrabi salad topped with goat cheese and seeds
Ingredients
Salad
- 4 -5 Autumn Glory® apples
- 3- 4 kohlrabi bulbs (we used green here)
- A few tablespoons of roasted sunflower seeds
- Crumbled goat cheese
- Pepper
- Fresh tarragon leaves for garnish
- 1 large lemon
Vinaigrette
- ¼ cup extra virgin olive oil
- 2 tablespoons honey
- 1 tablespoon white wine vinegar
- 1 tablespoon Dijon mustard
- A few pinches of salt
Directions
- Start by prepping your produce. Core apples, then slice into small sticks as shown. For the kohlrabi, peel bulbs, then slice (avoiding and discarding the center). Stack slices, then cut into evenly sized sticks. You want your kohlrabi to be thinner than your apple slices. You also want more apple sticks than kohlrabi sticks overall, so keep that in mind as you cut everything up. Depending on the size of your produce, you may need to use more or less of one or another.
- Place cut-up apple and kohlrabi sticks in a medium-sized bowl and squeeze the juice from half of your lemon into the bowl, tossing to coat (this will keep your apples from browning).
- Whisk all vinaigrette ingredients together in a small bowl, then taste. Adjust as needed based on your desired sweetness. You can also add the remaining of your lemon juice to the vinaigrette, as desired.
- Then, to the bowl with your apples/kohlrabi, add sunflower seeds and about half of your vinaigrette, again tossing to coat.
- Plate your salad, topping it with cheese, tarragon leaves, pepper, and additional dressing as desired.
- Enjoy!
Recipe created by Lunches + Littles for Superfresh Growers.
