Curried Apple Salad: Because Apples and Fall

November 1, 2017

This curried apple salad is the perfect dish for early fall when the weather hasn’t made up it’s mind and you still need a salad because it’s 80 degrees at the end of October!curried apple salad

‘Tis the season, apple season that is. I can hands down, unequivocally say that apples are my absolute favorite fruit. Sure I like cherries in July and I’m never one to turn down a juicy piece of watermelon but sometimes fruit can be a pain. Apples are unpretentious, no need for a knife or container or to pick out seeds, they’re just wash and go.

Noe also happens to be a big fan of apples, although she does tend to eat half and then hand me the gnawed up fruit like it’s some prize I’ve just won! Not one to waste, duh, I always throw these “treasures” back in the fridge to use later. When I ran across this post for curried apple salad I suddenly knew where our littering of half eaten apples was bound.

I took some liberties with the original recipe. We didn’t have any yogurt so I swapped in vegan mayo, added celery, lemon, and pepper, forewent the honey for a touch of sugar and made the whole thing into a salad instead of a sandwich. The salad was nothing more than the curried apple salad mixture plopped on top of some chopped iceberg and red leaf lettuce.

curried apple salad

I absolutely loved the flavor and although it’s similar to my curried chickpea salad, there is something brighter and more refreshing about not having any beans in the mix.

Plus, no need for the food processor and the subsequent clean up. All in, this took me 10 minutes to make which can be incredibly helpful when you have a toddler who has decided that nap time now consists of dumping out the contents of her toy bin onto the floor and singing songs while banging her feet against the wall.

Happy November and here’s to cooler temperatures in the month ahead.

Curried Apple Salad

curried apple salad

Curried Apple Salad: Because Apples and Fall
Prep time
Total time
This curried apple salad is the perfect dish for early fall when the weather hasn't quite turned yet. Warm spices mixed with apples. GF & vegan.
: Salad
Serves: 2 servings
  • 2 medium sized apples, I prefer Honeycrisps or Fujis, finely chopped
  • 2 ribs celery, finely chopped
  • Juice of half a lemon, roughly 1-2 tablespoons
  • 2 tablespoons sliced almonds
  • ¼ cup vegan mayo
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon curry powder
  • 1 teaspoon turmeric
  • ½ tablespoon olive oil
  • 1 tablespoon rice vinegar
  • ¼ teaspoon sugar
  • 3 cups lettuce, chopped
  • ½ avocado, diced
  1. Chop apples and celery then place in a bowl.
  2. Next add lemon juice, almonds, mayo, salt, pepper, curry powder, turmeric, olive oil, rice vinegar and sugar, mix until well combine.
  3. Place chopped lettuce and avocado in a bowl, spoon curried apple salad on top.


You Might Also Like

1 Comment

  • Reply Reducing Food Waste 101 Series - Makings Of November 28, 2017 at 10:01 am

    […] food waste journey is ever evolving and nonlinear. I’ve written of this in the past but it often feels like the strides we make are tiny, unimportant and undeserving of […]

  • Leave a Reply