Apples – Soups, Salads, Sides

Apples – Soups, Salads, Sides

Recipes on this page:

Curried Butternut Apple Soup     Silky Sweet Potato and Apple Bisque     Apple Barley Pilaf     Apples and Sweet Potatoes     Glazed Apples and Carrots     Waldorf Salad     Chinese-Style Apple Salad     Carrot-Apple Salad     Butternut Squash and Apple Bisque     Parsnip and Apple Soup     Apple Curry Rice     Apple Salad     Apples with Onions     Fruited Wild Rice with Pecans     Apple Cabbage Salad     Braised Red Cabbage with Apples     Apple Pita     Apple Walnut Squash     Tortellini Apple Salad     Apple Slaw

Recipes from around the web:

Ambrosia Apple Pico de Gallo     Green Apple Charoset     Broccoli Apple and Peanut Soup    Cauliflower Apple Fritters with Mixed Greens     Apple Fennel Soup     

Curried Butternut Apple Soup (return to top)

  • 1/4 lb (1/2 stick) margarine
  • 2 c onion, chopped
  • 1 rib Celery
  • 4 t curry powder
  • 2 butternut squash (medium – about 2-1/2 – 3 lbs), peeled, seeded, and cut into 1″ cubes
  • 3 apples (medium), peeled, cored, and chopped
  • 3 c water (chicken stock or vegetable broth)
  • 1 c cider

In a heavy kettle, combine onions, celery, margarine, and curry powder.
Cover and cook over low heat until vegetables are tender (10 – 15 minutes), stirring often. Add cubed squash, chopped apples, and liquid (water, stock or broth) and bring to a boil. Reduce heat and simmer 20 – 30 minutes or until squash and apples are cooked thoroughly. Strain liquid and set aside.
Puree the apple-squash mixture with one cup of the strained liquid.
Add cider and remaining liquid to reach desired consistency.
Season to taste with salt, pepper.
Garnish with grated apple, yogurt or low fat sour cream. Makes 8 to 10 servings.

Silky Sweet Potato and Apple Bisque (return to top)

  • 1 T Canola oil
  • 2 c Onion, chopped
  • 2 lbs. Sweet potatoes, peeled and cut into 1″ cubes
  • 2 Granny Smith apples, cored, peeled, cut into 1″ cubes (about 12 oz)
  • 3 c Chicken or vegetable broth
  • 3/4 c Apple juice
  • 1 t Each of: Dried thyme and dried basil, crushed
  • 1/4 t Freshly ground black pepper

In a large saucepan heat the oil over medium-high heat. Add the onion and cook for about 3 minutes, stirring occasionally, until tender.
Add remaining ingredients, cover partially, and bring to a boil.
Reduce heat and simmer for about 15 minutes, or until the potatoes are tender. Cool slightly.
In the workbowl of a food processor, puree soup in several batches (depending on the size of your processor) until smooth. Return the soup to the pan, and heat until warmed through.
Makes 6 servings.

Apple Barley Pilaf (return to top)

  • 2 T Margarine
  • 1/4 c Onion, finely chopped
  • 1/2 c Barley, uncooked
  • 1 c Low sodium chicken broth
  • 1/4 c Golden raisins
  • 1/4 t Dried thyme
  • 2 Golden Delicious apples, cored and finely chopped
  • 2 T Parsley (fresh), chopped

In large skillet with tight-fitting lid, melt margarine over medium heat.
Add onion and barley; cook, stirring until golden.
Add broth, raisins and thyme to barley mixture.
Heat to boil; reduce heat to simmer, cover and cook 40 to 45 minutes or until barley is tender and liquid is absorbed.
Fold apples and parsley into barley mixture; cook 5 minutes and serve.
Makes 4 servings.

Apples and Sweet Potatoes (return to top)
-Rebecca L. “This is a tasty vegetable dish to add to a meal when serving children. The apples smell wonderful when cooking and truly moisten the potatoes when served together. It is a well-rounded and easy way to serve sweet potatoes.”
(Makes 8-10 servings)

  • 1 T. lemon juice
  • 6 apples, peeled and sliced
  • 6 large sweet potatoes or yams, peeled and thinly sliced
  • ¼ c. apple cider
  • 1 T. butter, melted

Toss sliced apples and sweet potatoes in lemon juice
Combine apple cider and butter. Pour over apples and sweet potatoes. Pour into greased slow cooker
Cover and cook on high for 4 hours, or on low for 6 hours

Glazed Apples and Carrots (return to top)

  • 10 fresh carrots, scrubbed or peeled, and sliced
  • 5 apples, peeled, cored, and sliced
  • 1 tsp. Fresh lemon juice
  • 6 Tbl. Brown sugar
  • 3 Tbl. Butter or margarine
  • Dash salt

Place carrot slices in steamer basket.
Toss apple slices with lemon juice, and add to carrots in steamer
Cover and steam just until tender.
Meanwhile, in large saucepan, combine brown sugar, butter, and salt.
Stir constantly over medium heat until butter is melted and sugar dissolves.
Add steamed carrots and apples, turning to coat with glaze
Serve hot
Makes about 8 servings

Waldorf Salad (return to top)

  • 2 T lemon juice
  • 3-4 c. apples, diced
  • ½ c. celery, diced
  • 1 c. grapes, halved
  • ¾ c. cottage cheese (process in blender until smooth)
  • 2 T. chopped walnuts

Mix all together, chill and serve
-All ingredient amounts can be varied, depending on what you like and/or have on hand!

Chinese-Style Apple Salad (return to top)

  • 3 T vegetable oil
  • 2 T cider vinegar
  • 1 T soy sauce
  • 1/4 t black pepper
  • 1 Granny Smith apple, cored and chopped
  • 1 c sliced mushrooms
  • 1 c bean sprouts
  • 1 c snow pea pods
  • 1/4 c sliced celery
  • 1/4 c chopped sweet green pepper

Prepare Soy Dressing: In large bowl, whisk together vegetable oil, cider vinegar, soy sauce, and black pepper.
Add apple, mushrooms, bean sprouts, snow pea pods, celery, and green pepper to dressing mixture and toss well.
Serves 6.

Carrot-Apple Salad (return to top)

  • 1 c. shredded carrot
  • 1 T. lemon juice
  • 3 medium sweet-tart apples, unpared and diced
  • ½ c. raisins
  • 1/3 c. low-fat mayonnaise or plain yogurt
  • salad greens

Combine all ingredients except salad greens.
Chill thoroughly.
Serve on salad greens.

Butternut Squash and Apple Bisque (return to top)

  • 3 T. butter
  • 5 c. butternut squash (½-inch cubes, peeled and seeded)
  • 1 ¼ c. chopped onion
  • ½ c. chopped carrot
  • ½ c. chopped celery
  • 1 tart apple, peeled, cored, and chopped
  • ½ t. ground allspice
  • 3 ½ c. (or more) vegetable broth
  • 1 c. apple cider
  • 1 c. whipping cream, divided
  • Chopped fresh parsley

Melt butter in large pot over medium-high heat.
Add all vegetables, and saute until they soften, about 10 minutes.
Mix in apple, allspice, broth and cider.
Bring to a boil.
Reduce heat to medium-low.
Cover and simmer until vegetables are tender, about 30 minutes.
Puree soup in batches in blender or food processor, then return to pot.
Add ½ c. cream and bring to a simmer.
Season with salt and pepper.
Ladle soup into bowls. Drizzle each bowl with cream and a sprinkle of parsley.

Parsnip and Apple Soup (return to top)
Serves 8-10

  • 4 T unsalted butter
  • 2 large onions, sliced
  • 1 chopped garlic clove
  • 2 large parsnips, scrubbed and cubed
  • 2 apples, peeled, cored, and cubed
  • 2 t curry powder
  • 6 ¼ c chicken or vegetable stock
  • 1 ¼ c cream
  • Salt and ground black pepper, to taste

For the topping:

  • 2 T unsalted butter
  • 1 c chopped pecans
  • 2/3 c. sour cream

Heat the butter in a large pan and saute the onions and garlic on moderate heat.
Stir in the parsnips and apples. Saute for 3 minutes, stirring occasionally.
Add curry powder, stir to mix, and cook for 1 minute more.
Pour in the stock, bring to a boil, cover and simmer for 20 minutes.
Remove from heat, and cool slightly.
Pour into a food processor and process until smooth.
Return soup to pan, stir in cream and seasoning, heating gently.
To make the topping, heat the butter in a pan and saute the pecans over moderate heat for 5 minutes.
Serve the soup in bowls topped with a bit of sour cream and sprinkled with the sautéed pecans.

Apple Curry Rice (return to top)

  • 1/2 c water
  • 1/2 c raisins
  • 2 T vegetable oil
  • 1/2 c chopped Onion
  • 2 t curry powder
  • 1/2 t freshly ground black pepper
  • 1 Gold Rush apple (or other flavorful favorite!), chopped
  • 3 c cooked brown rice (cooked in 3/4 cup apple juice and 1 3/4 cups water, if desired)

Pour the water into a 2-cup glass measure and microwave on high for 1 minute. Add the raisins and soak for 5 minutes. Drain, and set aside.
Place the oil, onion, curry powder, and pepper in a 2-quart microwavable casserole and stir to combine. Microwave on high for 2 minutes, or until the onions are tender.
Add the apple, tossing well to coat; stir in the rice.
Re-cover and cook on high for 3 to 5 minutes, or until rice is heated through.
Add the raisins, re-cover and let stand for 2 minutes.
Makes 4 servings

Apple Salad (return to top)
Makes 8 servings

  • 1 red-skinned apple, cored
  • 1 yellow- or green-skinned apple, cored
  • 1/2 c seedless raisins
  • 1/2 c golden raisins
  • 1/2 c chopped celery
  • 1/4 c chopped macadamia nuts
  • Juice of 1 orange
  • 8 oz vanilla yogurt
  • Ground cinnamon

Chop apples, and combine with raisins, golden raisins, celery, and nuts.
Blend orange juice into yogurt. Pour over salad and toss well.
Sprinkle cinnamon on top and serve.

Apples with Onions (return to top)
Makes 4 servings

  • 4 apples, cored and sliced
  • 1 large onion, diced
  • 1 Tbsp butter

Sauté apples and onion in butter over medium-high heat, stirring, until tender.
Serve as a side dish.

Fruited Wild Rice with Pecans (return to top)
(Makes 4 servings)

  • ½ c. chopped onions
  • 2 T. margarine
  • 6oz. Long-grain and wild rice
  • Seasoning packet from wild rice pkg.
  • 1 ½ c. hot water
  • 1 large apple, chopped
  • ¼ c. raisins
  • ¼ c. coarsely chopped pecans

Combine all ingredients except pecans in greased slow cooker
Cover, and cook on high for 2 to 2 ½ hours
Stir in pecans and serve

Apple Cabbage Salad (return to top)
(for the microwave…makes 4 servings)

  • ¼ cup sugar
  • 1 t. cornstarch
  • ½ t. celery seed
  • ¼ t. salt
  • 1/8 t. dry mustard
  • ¾ cup water
  • 3 t. cider vinegar
  • 2 T. salad dressing (miracle whip)
  • 2 T. plain yogurt
  • 6 cups shredded cabbage
  • 2 apples, cored and chopped

Combine sugar, cornstarch, celery seed, salt and dry mustard in a 2-cup microwave safe cup or bowl. Gradually stir in water and vinegar until smooth. Microwave on high, uncovered, for 3 to 3 ½ minutes or until mixture boils and thickens slightly, stirring once.
Refrigerate until chilled, about 3 hours.
Mix in salad dressing and yogurt.
Combine cabbage and apples in serving bowl and pour on dressing.
Toss lightly to coat.
Serve immediately or refrigerate.

Braised Red Cabbage with Apples (return to top)
Serves 6-8

  • 2 T vegetable oil
  • 2 onions, thinly sliced
  • 2 apples, peeled, cored and thinly sliced
  • 2 lbs. Red cabbage, cored and thinly sliced
  • 4 T. red wine vinegar
  • 2 T. sugar
  • ¼ t. ground cloves
  • 1 to 2 t. mustard seeds
  • 1/3 c. raisins or currants
  • ½ c. red wine or water
  • 1-2 T. red currant jelly (optional)
  • Salt and ground black pepper, to taste

Heat the oil in a heavy pan and cook onions over medium heat until golden.
Stir in the apples, and cook, stirring, for 2-3 minutes, until they are just softened.
Add the cabbage, red wine vinegar, sugar, cloves, mustard seeds, raisins/currants, red wine/water and salt/pepper. Stir until well mixed and bring to a boil over medium-high heat, stirring occasionally.
Cover and cook over medium-low heat for 35-40 minutes, stirring occasionally, until the cabbage is tender and the liquid is just absorbed.
Add more water or red wine if the pan boils dry before the cabbage is tender.
Just before serving, stir in the jelly to sweeten and glaze the cabbage.

Apple Pita (return to top)
(nice appetizer)

  • Pita bread
  • Apple butter
  • Apples (½ apple for each pita used), cut into matchstick-sized pieces
  • Shredded Gruyere cheese (or your favorite kind of cheese)

Spread each pita with 2 T. apple butter.
Put apple slices on top.
Top with about 4 T. cheese.
Toast in 350 oven until cheese melts, about 10 minutes.
Slice into wedges and serve.

Apple Walnut Squash (return to top)
(Makes 4 servings)

  • ¼ c. water
  • 2 small acorn squash
  • ¼ c. packed brown sugar
  • ¼ cup butter, melted
  • 3 T. apple cider
  • 1 ½ t. ground cinnamon
  • ¼ t. salt
  • 1 c. toasted walnuts
  • 1 apple, chopped

Pour water into slow cooker
Cut squash crosswise in half. Remove seeds, and place in slow cooker, cut sides up
Combine brown sugar, butter, apple cider, cinnamon, and salt. Spoon into squash
Cover, and cook on high for 3 to 4 hours, or until squash is tender
Combine walnuts and chopped apple. Add to center of squash and mix with sauce to serve.

Tortellini Apple Salad (return to top)

  • 3 Tbl. Apple cider
  • 3 Tbl. Honey
  • 1 to 2 tsp. Apple cider vinegar

Combine all ingredients, whisk to blend well, then set aside

  • One 9-ounce package refrigerated cheese-filled tortellini
  • 3 apples, cored and chopped (do not peel)
  • 2 cups ready-to-serve salad greens
  • 1 cup mandarin orange segments, drained well
  • ½ cup chopped green onion
  • 2 Tbl. Chopped walnuts

Cook tortellini according to package directions.
Rinse under cold water until cooled, and drain thoroughly
In large bowl, toss tortellini with all of the other ingredients, including the dressing
Serve (Makes about 8 servings)

Apple Slaw (return to top)

  • 4 cups shredded red and/or green cabbage
  • 3 apples, cored and chopped (do not peel)
  • 2 medium carrots, grated
  • 1 medium red onion, grated
  • 2/3 cup light mayonnaise or plain yogurt
  • 2/3 cup light sour cream
  • Salt and pepper

In large bowl, toss all vegetables and fruit
In separate bowl, combine liquid ingredients…then pour over veggie/fruit mix.
Toss well to coat
Add salt and pepper, to taste, if desired
Cover and refrigerate….serve cold
(Makes about 6 servings)