Fall Apple Noodle Salad

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Culinary // Food

Fall Apple Noodle Salad

By Alicia Ghio

 

 

Vegetables aren’t the only thing you can turn into a noodle. It never dawned on me, until now, that fruit would be a fun twist on the “faux noodle” trend. And, as I discovered, apples are the perfect fruit to turn into a noodle.

If you are using a spiralizer, like I do, leave the core intact and when lined up correctly, it will come through the center of the spiralizer. Of course, you don’t need a specialty gadget like a spiralizer. You can use a peeler with a julienne blade, a box grater, a mandoline or even a regular hand peeler. Whatever way you create your apple noodles, it’s important to toss them with a little lemon juice to prevent browning.

What can you do with apple noodles? This is where you can have some fun and play with your food. Give them a quick sauté in butter with cinnamon and sugar for a quirky dessert, or do what I did, and add them raw into a classic fall-flavored green salad.

Fall Apple Noodle Salad

Serves 2

Ingredients

  • 2 cups shredded fresh kale
  • 1 Honeycrisp apple
  • 2 tablespoons pepitas
  • 2 slices thick cut bacon, crumbled
  • 2 tablespoons bacon fat
  • 1 lemon, juiced
  • ¼ teaspoon paprika
  • 1 teaspoon maple syrup
  • Salt and black pepper, to taste

Directions

  1. On the stove, heat a large sauté pan over medium-heat and fry the two bacon slices.
  1. Once crisp, let them drain on a paper towel-lined plate.
  1. Set aside two tablespoons of the bacon fat in the pan into a small bowl.
  1. Crumble the cooled bacon slices into small pieces and set aside.
  1. To the bacon fat, whisk in the juice of 1 lemon, 1 teaspoon maple syrup, ¼ teaspoon paprika and salt and pepper to taste.
  1. Make the apple noodles. Place in a large bowl with the shredded kale and pepitas.
  1. Pour on the dressing and toss to combine.
  1. Serve immediately.

 

 

 

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November 11, 2016

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