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Fall Apple Salad by Meredith Griffin

Fall Apple Salad by Meredith Griffin

I first made this salad soon after we moved to Cleveland, Ohio and discovered Patterson’s Apple Farm and their life-changing Honeycrisp apples!

First, the experience of walking through an orchard in the middle of autumn to pick your own apples is magical! My husband, nor I had ever eaten apples that tasted as good as these, and thus, I was inspired to create dishes featuring them as the star ingredient.

This salad can either be an entrée for two people or a salad course for four people. We recommend pairing it with the Sunshine & Lollipops Sauvignon Blanc from the Crush Collection Artistic Series.


  • 2 Honeycrisp apples, cored and sliced in thin slivers
  • 2 ribs of celery, diced
  • Small log of goat cheese (I like Laura Chenel’s Chevre) and use as much or as little of this as you like
  • ½ cup of toasted walnuts
  • One bag of mixed greens
  • 2 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • ¼ cup olive oil
  • Salt and pepper

 How to Prepare:

  1. Whisk apple cider vinegar, Dijon mustard, olive oil and salt and pepper to taste in a large bowl.
  2. Add mixed greens, apples, celery and toss in the vinaigrette.
  3. Divide evenly between two or four plates, and then top each with toasted walnuts and crumbled goat cheese.
  4. Serve with Sunshine & Lollipops Sauvignon Blanc.

Why this wine:

A common pairing rule is acid likes acid. Thus, if a recipe/food has notable acid, then the wine needs to have equal acid. Otherwise, the acid in the food will cause the wine to taste bitter. The apples, vinaigrette and goat cheese all add acidity to the salad so a wine with a higher acid content will pair best, and Sauvignon Blanc is considered a fresh wine with bright acidity.


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