Disclosure: This post is sponsored by Envy Apples and the #loveNZfruit promotion. Scroll to the bottom to enter the giveaway for a crate of Envy Apples and a $150 gift card, and you’ll receive an automatic entry for the grand prize of a Vitamix blender and a $100 gift card.
I’m not naturally a salad person. I’ll order one at restaurants so no one gives me the side-eye, but at home I usually reach for potato salads, pasta salads, or other carb-forward dishes. Still, after making pear sorbet last month, I wanted to challenge myself to create a refreshing summer salad featuring Envy Apples. These New Zealand apples caught my attention: they’re a cross of Braeburn and Royal Gala, and they offer a crisp, sweet bite with a nice balance of flavors.
One thing I particularly love about Envy Apples is how slow they are to brown. Before I learned that, I briefly used Fruit Fresh on sliced apples. Later I tested the apples straight from the cutting board into a lunchbox without any treatment; hours later they still looked almost freshly cut. That slow-to-brown trait makes them ideal for salads, where fresh-looking slices matter.
For this salad I used Envy Apples two ways: roasted into the dressing base and thinly sliced raw in the salad itself. I paired the apples with a medium-sharp, buttery cheddar and some smoky, bacon-flavored almonds contributed by Marly of Namely Marly. Those almonds are brilliant — sweet and smoky, they add crunch and a bacon-like note that complements the cheese and apples beautifully. I’ve tried the salad with both real bacon and the bacon almonds; I prefer the almonds for the sweet-smoky contrast they provide.
Although eating seasonally and locally is ideal, there’s a special pleasure in enjoying Southern Hemisphere fruit during our summer months. When we’re hot, New Zealand is harvesting apples — and Envy Apples are great for warm-weather recipes. This salad mixes bright, crisp apples with savory elements for a refreshing, balanced dish you’ll want to make again.
This salad is tangy, sweet, smoky, and crisp: fresh apple slices, a mellow nutty cheddar, and the bacon almonds all tossed in a luscious roasted-apple vinaigrette. It’s easy to build the entire salad — dressing and all — in the same bowl, making it both simple and impressive.
Summer Salad with Roasted Envy Apple Vinaigrette
Ingredients
For the Dressing Base
- 3 Envy Apples , peeled, cored and quartered
- 6 oz raspberry-infused white balsamic vinegar (or regular white balsamic vinegar)
For the Dressing (Per Salad)
- 2 Tablespoons dressing base
- 1 teaspoon minced shallot
- 1 teaspoon Dijon mustard
- ½ teaspoon Herbes de Provence (or your favorite salad herb blend)
- kosher salt and freshly ground black pepper to taste
- 2 Tablespoons extra virgin olive oil
For the Salad (Per Salad)
- Tender salad greens of your choice (I used an organic spring mix)
- 1-2 Tablespoons diced cheese , a medium-sharp buttery nutty cheese such as aged cheddar
- ½ thinly sliced Envy Apples (leave the peel on or remove it, as you prefer)
- 1-2 Tablespoons “bacon” almonds (recipe credit: Marly)
For Garnish (Per Salad)
- a few additional small cubes of cheese
- 5 thin slices of Envy Apple , fanned out
- a few additional “bacon” almonds
- Fleur de sel and freshly ground black pepper (optional)
Instructions
For the Dressing Base
- Roast the apples at 375°F for about 30 minutes, until they begin to develop a golden edge.
- Place the roasted apples in a blender and add the white balsamic vinegar.
- Puree until smooth, then cool and chill. Store tightly covered in the refrigerator.
For the Salad Dressing
- Place the dressing base in a bowl large enough to hold the greens and salad ingredients.
- Add the minced shallot, Dijon mustard, Herbes de Provence, salt, and pepper. Whisk to combine.
- Slowly drizzle in the olive oil while whisking vigorously until the dressing is well emulsified.
- Taste and adjust seasoning. The dressing will be thick and flavorful.
To Make the Salad
- After emulsifying the dressing, stir in the diced cheese, sliced Envy Apples, and “bacon” almonds.
- Add the tender greens on top of the dressed mixture.
- Using clean hands or tongs, toss the salad thoroughly so every component is lightly coated with dressing.
To Serve
- Divide the finished salad among plates.
- Top each serving with a few extra cheese cubes, fan the apple slices, and sprinkle more “bacon” almonds.
- Finish with a pinch of fleur de sel and freshly ground black pepper, if desired. Enjoy.
Once you’ve made this salad, explore other summer recipes that feature apples and seasonal fruit. Use Envy Apples for unexpected fresh twists in warm-weather dishes — their crispness and slow browning make them especially practical.
Thank you for spending time here. If you make the recipe, please come back and share how it went — I’d love to hear your variations and tips.