Fall Apple Salad with CA Grown Apples


I love taking a trip to the farmers market. Not only is it fun to stroll around, but it’s nice to know you’re getting local produce. I feel lucky to live in California and have access to so much produce grown in the state. Going to the farmer's market means the fruits and veggies I get there are California Grown. But even when I go to my local grocery stores, I always try to check if it's grown in-state as well.

Now that fall has arrived, I’m trying to take advantage of the seasonal fruits and vegetables, so I couldn’t resist picking up some California Grown apples from the Brentwood Farmer’s Market. There were so many beautiful choices, but I went with the richly-red Gala apple, and it added a nice crunch to the autumn-themed salad I created when I got home. I chopped them up and mixed them with sweet potatoes, avocado, and crispy chickpeas and whipped up a honey mustard dressing with apple cider vinegar the complemented the flavors wonderfully. 


Ingredients (serves 1)

  • 1/4 cup chickpeas

  • 2 cups roughly chopped kale

  • 1 small sweet potato, diced

  • 1/2 CA Grown gala apple, chopped

  • 1/2 avocado, diced

  • Extra virgin olive oil

  • Sea salt

  • Spices

Honey Mustard Dressing

  • 1 teaspoon Dijon mustard

  • 1/2 teaspoon raw wild honey

  • 1 tablespoon apple cider vinegar


1. Prepare chickpeas by preheating oven to 425 degrees Fahrenheit. Spread chickpeas onto an aluminum foil-lined baking sheet. Drizzle with olive oil, and sprinkle on spices of choice (I like to use garlic powder, onion powder, cumin, paprika, etc.) Toss with your hands until they’re evenly coated. Bake for 20-25 minutes until golden and crisp.

2. While chickpeas are roasting, add kale leaves to a big bowl, and add a splash of olive oil and a pinch of sea salt. Massage kale with your hands to soften.

3. In a medium cast iron skillet, heat a splash of olive oil on medium heat. Add sweet potatoes, cover, and cook for about 7-8 minutes, stirring frequently, until potatoes are crispy on the outside and soft on the inside.

3. Prepare dressing by mixing mustard, honey, and apple cider vinegar together in a small bowl until smooth. 

4. Add sweet potatoes to the salad along with chickpeas, apple, and avocado. Top with dressing and toss. 

Thanks to CA Grown for sponsoring this post!


Carina WolffComment