Warm Apple and Sauerkraut Salad (Print Version)

Caramelized apples meet tangy sauerkraut in this vibrant, probiotic-rich warm salad with toasted walnuts.

# What You'll Need:

→ Produce

01 - 2 large apples (Honeycrisp or Gala), cored and sliced
02 - 1 small red onion, thinly sliced
03 - 2 cups sauerkraut, drained
04 - 2 cups baby spinach or arugula

→ Fats & Oils

05 - 2 tablespoons olive oil or unsalted butter

→ Seasonings

06 - 1/4 teaspoon freshly ground black pepper
07 - 1/4 teaspoon sea salt
08 - 1/4 teaspoon ground caraway seeds, optional
09 - 1 teaspoon honey or maple syrup

→ Garnishes

10 - 1/4 cup toasted walnuts or pecans, chopped
11 - 2 tablespoons fresh parsley, chopped

# How to Make It:

01 - Heat olive oil or butter in a large skillet over medium heat.
02 - Add sliced apples and onions. Sauté for 6 to 8 minutes, stirring occasionally, until apples are golden and onions are soft.
03 - Drizzle in honey or maple syrup, sprinkle with caraway seeds if using, salt, and pepper. Stir to coat and cook for 1 additional minute.
04 - Reduce heat to low. Fold in drained sauerkraut and warm through for 2 to 3 minutes until heated but not dry.
05 - Remove from heat. Gently toss in baby spinach or arugula until just wilted.
06 - Transfer to a serving platter. Top with toasted nuts and fresh parsley.
07 - Serve immediately, warm or at room temperature.

# Expert Tips:

01 -
  • The perfect balance of tangy, sweet, and savory notes.
  • Quick and easy to prepare in just 25 minutes.
  • Naturally vegetarian and gluten-free, with a simple vegan option.
  • Packed with probiotics and nourishing ingredients.
02 -
  • Toast your walnuts or pecans in a dry pan for 2-3 minutes before chopping to maximize their crunch.
  • Avoid overcooking the sauerkraut to maintain its probiotic benefits and crisp texture.
  • Double-check your sauerkraut label to ensure it is raw/probiotic if that is a dietary priority for you.
Go Back