Recipe: Spinach Apple Slaw

Closeup of spinach salad with julienned apples and pumpkin seeds

Have you gone apple picking at Sunflower Orchards during autumn? This quick, colorful slaw makes a sweet and tangy side dish. It’s a great way to use up the season’s delicious apple bounty at the Lenexa Farmers Market.

Yield: 4–6 side salads

Ingredients

1 bag fresh spinach, chopped
8–10 fresh apples 
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon maple syrup
4 tablespoon olive oil or canola oil 
Pepitas (pumpkin seeds without a shell)

Directions

  1. In a small jar combine vinegar, Dijon, maple syrup and oil. Place lid on and shake well to incorporate all ingredients.
  2. With a mandolin-style slicer, julienne the apples into thin matchsticks. You could also use a box grater or the grater disc in a food processor.
  3. In a large bowl toss apples and spinach with dressing. Garnish with pumpkin seeds and serve immediately.
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