Apples to Zinnias is a celebration of the Dallas Farmers Market’s seasonal bounty, and this salad brings that spirit straight to your table. It pairs crisp, tart apples with peppery zinnia petals (yes, they’re edible!), crunchy pecans, and a tangy cider vinaigrette. This recipe is a beautiful way to use garden flowers and fresh produce, making it a standout starter or light lunch that tastes like a Texas autumn.
Ingredients
- 2 large crisp apples (such as Honeycrisp or Fuji), cored and thinly sliced (about 3 cups / 340 g)
- 4 cups (120 g) mixed salad greens (like arugula or spring mix)
- 1/2 cup (60 g) crumbled feta cheese (or goat cheese)
- 1/2 cup (60 g) pecan halves, toasted
- 1/4 cup (10 g) fresh zinnia petals (from organically grown, pesticide-free flowers)
- For the vinaigrette:
- 1/4 cup (60 ml) apple cider vinegar
- 1/3 cup (80 ml) extra-virgin olive oil
- 1 tablespoon (15 ml) honey or maple syrup
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Make the vinaigrette: In a small bowl or jar, whisk together the apple cider vinegar, olive oil, honey, Dijon mustard, salt, and pepper until well combined. Set aside.
- Toast the pecans: In a dry skillet over medium heat, toast the pecans for 3-4 minutes, stirring frequently, until fragrant. Remove from heat and let cool.
- Prepare the apples: Core and thinly slice the apples. To prevent browning, toss them with a little lemon juice if desired.
- Assemble the salad: In a large bowl, combine the mixed greens, sliced apples, toasted pecans, and crumbled feta.
- Add the zinnia petals: Gently fold in the zinnia petals, reserving a few for garnish.
- Dress and serve: Drizzle the vinaigrette over the salad and toss gently to coat. Garnish with the reserved petals and serve immediately.
Tips
- Edible flowers: Only use zinnias that have been grown organically and are free of pesticides or other chemicals. Rinse them gently and pat dry before using. If you’re unsure, stick with other edible flowers like nasturtiums or pansies.
- Apple variety: Choose a crisp, tart apple like Honeycrisp, Fuji, or Pink Lady. Avoid soft or mealy varieties, as they will break down in the salad.
- Make ahead: The vinaigrette can be made up to 3 days in advance and stored in the refrigerator. Toss the salad just before serving to keep the greens crisp.
- Prevent browning: If you’re prepping the apples ahead, toss them with a little lemon juice or apple cider vinegar to keep them from browning.
Serving Suggestions
This salad is perfect as a light lunch or as a side dish for grilled chicken, pork chops, or roasted turkey. It also makes a beautiful addition to a fall brunch table or a festive holiday spread. Serve it with crusty bread or alongside a bowl of butternut squash soup for a satisfying meal.
Variations
- Add protein: Top with grilled chicken, sliced steak, or roasted chickpeas to make it a heartier main dish.
- Switch the cheese: Replace feta with blue cheese, gorgonzola, or shaved parmesan for a different flavor profile.
- Change the nuts: Use walnuts, almonds, or sunflower seeds instead of pecans. Toast them for extra crunch.
- Add grains: Toss in cooked quinoa, farro, or wild rice for a more substantial salad.
- Different herbs: Add fresh herbs like chives, parsley, or tarragon to brighten the flavors.
Storage and Reheating
This salad is best enjoyed immediately after dressing, as the greens will wilt and the apples will lose their crunch. If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. The dressing should be stored separately. To revive leftover salad, add a splash of fresh vinaigrette and toss gently. Do not reheat the salad; it is meant to be served cold or at room temperature.
Frequently Asked Questions
Are all zinnias edible? Yes, all zinnia flowers are technically edible, but they are often grown with pesticides or other chemicals. Always source them from a trusted organic grower or your own garden if you know they are untreated. The petals have a slightly bitter, peppery taste, so use them sparingly.
Can I use other flowers? Absolutely! Nasturtiums, pansies, violets, and calendula are all edible and beautiful in salads. Just make sure they are safe and untreated.
What if I don’t have apple cider vinegar? You can substitute with white wine vinegar, champagne vinegar, or even a squeeze of fresh lemon juice. The flavor will change slightly, but it will still be delicious.
How do I keep the apples from turning brown? Toss the sliced apples in a little lemon juice or apple cider vinegar before adding them to the salad. This will help them stay bright and crisp.
Can I make this salad vegan? Yes, simply omit the feta cheese or use a plant-based feta alternative. Also, replace the honey with maple syrup or agave nectar to keep it fully vegan.
What does “Apples to Zinnias” mean? It’s a playful phrase that references the Dallas Farmers Market’s famous “Apples to Zinnias” event, which celebrates the fall harvest with apples, flowers, and other seasonal goods. This salad captures that spirit with its fresh, local ingredients.
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