Apple Walnut Rye Salad

Apple Walnut Rye Salad
Happy first day of spring! Even though winter hasn’t been that bad, I am still hoping that a magical switch will get flipped turning on warm sunshine. A better selection of fruits and vegetables would be nice, too. I know I am asking for a bit much, and I should try to be more patient. I just can’t wait for May, when it really feels like spring.

For now, I am alternating between soup and salads depending on what coat I am wearing—puffy or trench—and my mood. With a surplus of my favorite kind of apple, the Pink Lady, I made this apple walnut rye salad. It was snappy, crispy, and I loved the toasty crumbs of rye bread along with scallions, chives and lime juice.

Everyday I get up at the crack of dawn to fit in a workout. As much as I try to go to bed earlier to squeeze in a little extra shuteye, that never happens.

When my alarm goes off, I take a few minutes to get my bearings and reassure myself why it’s a good idea to wake up when it’s still dark. Then I do yoga in the living room and sometimes I venture out to take a class.

I consider anything before 6am to be me time. They are the only hours when I can squeeze in exercise.

Feeling fit and healthy keeps me sticking to this routine, but now seeing hints of spring has given be more motivation than ever.

In the last few weeks, the sun has been peaking out earlier. Toward the end of my workouts, it’s actually daylight.

Even though I’m enjoying these previews of spring, I am still hoping that a magical switch will get flipped turning on warm sunshine.

A better selection of fruits and vegetables would be nice, too. I know I am asking for a bit much, and I should try to be more patient.

I just can’t wait for mid May, when it really feels like spring.

For now, I am sticking to alternating between soup and salads depending on what coat I am wearing—puffy or trench—and my mood.

With a surplus of my favorite kind of apple, the Pink Lady, I made an apple walnut rye salad. Homemade croutons are always good, and using rye bread gave them so much more personality. Alongside the croutons, I toasted walnuts.

The salad was snappy and crispy. Scallions and chives gave the greens subtle onion flavor. I tossed everything in lemon juice and olive oil and also folded in shaved white cheddar.

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Apple Walnut Rye Salad

Apple Walnut Rye Salad
  • Prep Time: 10 minutes
  • Cook Time: 12-15 minutes
  • Total Time: 22-25 minutes
  • Yield: Serves 4

Instructions

Preheat the oven to 350 degrees F.

Place the rye bread on a sheet pan and toss with 1 tablespoon olive, salt and pepper. Bake until light brown and toasted, about 12-15 minutes. In the last 6-8 minutes of cooking, add the walnuts to the sheet pan, baking until golden. Let cool.

In a large bowl, combine the toasted rye bread, walnuts, apples, spinach & arugula, cheddar, scallions, parsley and chives. Toss in the lemon juice and remaining olive oil. Season with salt and pepper to taste.

Notes

Adapted from Bon Appetit September 2013

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