Hollyhock’s Sautéed Apple Salad

To taste.

This salad is best with tart apples. We used a mix of two varieties from our old trees in the Hollyhock garden.

Serves six people.


1 ½ pounds tart apples (you can peel, we don’t)

1 cup crumbled cheese (we used goat cheese, feel free to use what you have on hand and experiment)

½ cup dried cranberries (feel free to substitute other dried fruits or even nuts)

1 tablespoon sunflower or neutral vegetable oil

1/4 tablespoon coarsely-chopped parsley

Salt and pepper to taste


Cut apples in quarters and core. Slice apples into half-inch pieces.

Heat oil in a skillet over medium-high heat and lightly sauté the apples to your liking. We served them fairly firm, yet you may want them softer. You can also add a bit of sugar after the apples have cooked a bit if you want them to caramelize and take on a more golden-brown hue and deeper flavor. All in all, approximately seven to 12 minutes of cooking time.

Add the apples to a salad bowl, crumble on the cheese.

Sprinkle with the dried fruit, parsley, salt, and pepper. Toss lightly and enjoy! One can also make this salad more substantial using a vinaigrette and greens.

Bon appetit!

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Post Date:

November 9, 2018