Pink Pearl Apples are the star of this Heirloom Apple Salad Recipe. They add beautiful color and delicious flavor, though you can use any seasonal apples you’d like to. Have you ever opened a beautifully wrapped gift to find something so stunning, and so unexpected inside, that it takes your breath away?
This is exactly the experience I had first time I cut into a Pink Pearl heirloom apple.
Pale yellow with a subtle rosy hue on the outside, you would never suspect the deep, vibrant tie-dye-like, dark pink flesh waiting on the inside.
Its unexpected beauty is stunning.
Crisp, sweet and tart with notes of honey, this aromatic apple tastes like it was just pulled from a branch.
I’m grateful to Frieda’s Specialty Produce for sending me a selection of their heirloom apples to sample, and for introducing me to this super special Pink Pearl.
Whether in a my Fall Chai Apple Cake or a salad such as this one, the flavor of an apple will brighten any dish.
And of course, Pink Pearl apples are incredibly good simply out of your hand, too.
Of course as much as I’m loving the unique look of the Pink Pearl apples in this heirloom apple Salad, you can use any other apple you’d like to also. Whatever you find that’s the best in your market. I think a Granny Smith might be nice in this salad also because their tart flavor would be delicious with the subtly sweet dressing.
Enjoy every bit of this heirloom apple salad!
I think you’ll also like these heirloom apple recipes from a couple of my favorite foodie friends:
Heirloom Apple Chips from Bijouxs
Heirloom Apple/Sweet Potato Tian from The Jolly Tomato
- 1 teaspoon whole grain mustard
- 1 teaspoon honey
- ⅛ teaspoon sea salt
- 2 tablespoons apple cider vinegar
- 2 tablespoons extra virgin olive oil
- Freshly cracked black pepper
- ½ cup pine nuts
- 1 tablespoon honey
- 1 Pink Pearl heirloom apple (or any other delicious apple you like!)
- 2 ounces micro-greens (I used broccoli, which I love), gently washed & dried
- ⅓ cup crumbled goat cheese
- In a small dish, use a fork or a whisk to blend the mustard, honey, slat and vinegar together. Gradually add the extra virgin olive oil, whisking as you go. Season with freshly cracked black pepper.
- Preheat the oven to 350 degrees F, and add the pine nuts to a baking sheet or dish.
- Drizzle the 1 tablespoon of honey evenly over the pine nuts.
- Roast the honey-coated pine nuts in the preheated 350 degree F oven until they are golden brown, about 4 minutes.
- Wash, dry, and cut the apple into 14 to 18 thin slices.
- In a medium-sized mixing bowl toss the dressing with the apples, greens, goat cheese and honey-roasted pine nuts.
- Serve immediately!
This is not a sponsored post, I’m simply taken with the beauty of these apples.