If you’re like me and leave everything to the last minute, you may now be scrambling for a Thanksgiving dish that will both impress and delight the tastebuds of your guests. This apple salad (adapted from the wonderful Ramshackle Glam) could not be easier or more delightful.
Since I didn’t have all the ingredients for the original recipe – as is usually the case – this is my adaptation. Really most of the ingredients can be substituted with whatever dried fruits, nuts, cheeses and dressings you have in your pantry.
Apple Salad with Avocado & Dried Fruit (serves 4)
What you need:
4 Apples – I prefer Fuji or Honeycrisp
2 Avocados, diced
1/2 cup mix of dried Cranberries, Blueberries and Pomegranate Seeds
1/2 cup roasted Pumpkin Seeds
1/2 cup crumbled Feta
1/2 cup Poppyseed Dressing (or other slightly sweet flavor)
What you do:
1. Slice off top of each apple and set aside. Use a small paring knife to cut the center out of each apple, being careful not to break the shell.
2. Chop the centers of the apples into 1/4″ pieces, then mix in a small bowl with the rest of the ingredients and pour your salad into your apple bowls. Set the reserved apple tops on salad.
3. Relax and let others enviously admire your creations as they spend hours preparing their contributions to the meal.
I will not actually be making this for my Thanksgiving meal, as I try to avoid venturing into the kitchen craziness other than to get a cold beer. But if you’re feeling slightly ambitious, this is a great low-effort option.