RubyFrost, White, and Blue Summer Apple Salad w/ Poppyseed Dressing
Summer is right around the corner and that means Summer Salads! Whether you’re looking for your next recipe for the family cookout or just an easy recipe that doesn’t require turning on the stove this RubyFrost, White, and Blue Summer Apple Salad w/ Poppyseed Dressing will easily become your new favorite!
Featuring delicious, RubyFrost Apples, the base of this salad swaps out boring, old, lettuce for shredded Brussel Sprouts, (Shhh, don’t tell them, they’ll never know!) and is packed full of pretty delicious flavor! Bonus, the amazing colors in this salad make it the perfect way to kick off your Memorial Day Festivities next month!
Grown by 152 family farmers across New York State, RubyFrost Apples are the perfect balance of sweet and tart - deep and rich color with a great, crisp texture!
Because of their high levels of vitamin C they are slow to brown, making them the perfect apple for a summer salad like this one!
RubyFrost, White, and Blue Summer Apple Salad w/ Poppy Seed Dressing
Author: Sarah | April 28, 2022
Servings: 6-8 (side portions)
prep time: 10 minutes
assembly time: 10 minutes
total time: 20 minutes
Ingredients: What You need to buy!
2 RubyFrost Apples, cut into 1/2" pieces (Reverve 1/4 of one apple to slice for garnish, if desired)
16oz Brussle Sprouts, shredded
6oz fresh blueberries
1/2 - 3/4 cup of Walnuts
Crumbled, Dairy Free Feta
Ingredients: To make the Poppyseed Dressing
1/4 cup Maple Syrup
1/4 cup Apple Cider Vinegar
1/2 teaspoon of Salt
1/2 cup Olive Oil
1 tablespoon poppyseeds
Instructions: What You need to do!
To begin, cut your brussle sprouts, from top to bottom, into very thin slices and they will automatically "shread" into a cole-slaw consistency!
Cut your RubyFrost Apples into 1/2" pieces. (Reverve 1/4 of one apple to slice for garnish, if desired)
In a large bowl, toss your shreaded brussle sprouts with your cubed RubyFrost apples, walnuts, blueberries and crumbled feta.
To make the dressing, mix the maple syrup, vinegar, oil, and salt. I like to use a frother to quickly emulsify the dressing. Once well mixed, add poppyseeds.
Dress the salad just before serving.