apple cider vinegar cream

VEGAN APPLE ARUGULA SALAD WITH CANDIED WALNUTS, DATES AND FETA

This Vegan Apple Arugula Salad with Walnuts and Dates is a perfect taste of fall in every bite! The sweet, chewy Medjool dates complement the peppery arugula, crisp apples, and rich candied walnuts. Whether you enjoy it as a satisfying lunch or a light weeknight dinner, this salad offers a delightful mix of harvest flavors that will leave you craving more!

INGREDIENTS

Candied Walnuts

  • 1 cup raw unsalted walnut pieces
  • ½ tablespoon avocado oil
  • ½ tablespoon pure maple syrup
  • ¼ teaspoon fine salt

Maple Apple Cider Dressing

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon pure maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 large garlic clove
  • ½ teaspoon fine salt
  • ¼ teaspoon ground black pepper

Salad

  • 5 ounces baby arugula
  • 1 sweet red apple, stem and core removed, sliced or chopped
  • 1 green apple, stem and core removed, sliced or chopped
  • ¼ small red onion, thinly sliced (about ½ cup)
  • 2 pitted Medjool dates, diced (soft dates work best)
  • ⅓ cup vegan feta cheese (I recommend VioLife brand from Sprouts or Whole Foods)

INSTRUCTIONS

  • Prepare the candied walnuts: Preheat your oven to 300°F. In a small mixing bowl, combine the walnut pieces, avocado oil, maple syrup, and salt. Stir well to coat the walnuts evenly. Spread them out on a small baking sheet lined with parchment paper, ensuring the pieces aren’t touching. Bake for 8 minutes, then remove from the oven and let them cool on the sheet. Set aside.
  • Prepare the dressing: While the walnuts are baking, make the dressing. In a mini food processor, blend the olive oil, apple cider vinegar, maple syrup, garlic, salt, and black pepper until smooth and creamy. Set aside.
  • Assemble the salad: In a large mixing bowl, combine the arugula, red and green apples, red onion, dates, and vegan feta cheese. Once the candied walnuts have cooled slightly, add them to the salad. Just before serving, drizzle the salad with the prepared dressing and toss gently to coat everything evenly.
  • Serve: Divide the salad between two plates for an entrée-sized portion, or four plates for appetizers. Serve immediately, ensuring the salad remains crisp and the walnuts are still warm. Enjoy!

CANDIED JALAPENO RECIPE – CANNING COWBOY CANDY!

We’re big fans of pickled jalapeños and make them every year. While my husband loves to put them on just about everything, I prefer a sweeter twist. That’s where this candied jalapeño recipe comes in—it’s my go-to! Sweet, spicy, and absolutely delicious, it’s perfect spread over cream cheese. This recipe is incredibly simple, even for novice canners, and a fantastic way to preserve an abundance of fresh, ripe jalapeños!

INGREDIENTS

  • 1.5 cups apple cider vinegar (or white vinegar)
  • 3.5 cups white granulated sugar
  • 1 tsp salt
  • 2 garlic cloves, minced
  • 1/4 tsp turmeric
  • 1/2 tsp mustard seed
  • 1/2 tsp ground ginger
  • 1/4 tsp cayenne pepper (optional)
  • 2 pounds jalapeño peppers (about 28 large peppers)

INSTRUCTIONS

  • Prepare the Peppers: Wash, rinse, and dry the jalapeños. Slice them into 1/4-inch rounds. (Tip: Wear gloves to protect your hands from the heat.)
  • Prep the Jars and Canner: Fill a large pot or water bath canner with boiling water. Keep jars hot in the simmering water until ready to use. Wash lids in warm, soapy water, and set them aside with the bands.
  • Make the Brine: Combine all ingredients except the jalapeños in a large saucepan. Bring the mixture to a full rolling boil over medium-high heat, stirring constantly to dissolve the sugar and prevent it from burning.
  • Cook the Jalapeños: Add the jalapeño slices to the boiling brine. Reduce the heat to medium and simmer for 15–20 minutes, or until the jalapeños turn dark glossy green and absorb some of the brine.
  • Fill the Jars: Use a slotted spoon to transfer the hot jalapeños into hot, sterile jars, leaving 1 inch of headspace at the top. Pour the hot brine over the jalapeños, maintaining the 1-inch headspace.
  • Remove Air Bubbles: Run a butter knife or non-metallic utensil along the inside edges of the jars to release trapped air bubbles. Wipe the rims with a damp paper towel to ensure a clean seal. Place lids on jars and twist the bands until they’re finger-tight.
  • Process the Jars: Use a jar lifter to place the jars into the boiling water bath or canner, ensuring the water covers the lids by at least 1 inch. Process for 15 minutes, adjusting for altitude as necessary. Turn off the heat and let jars stand in the hot water for 5 minutes.
  • Cool and Store: Remove the jars and place them on a cooling rack. Let them cool undisturbed for 24 hours. Check the seals—lids should not flex when pressed in the center. Store sealed jars in a cool, dark place for up to a year.

Notes: Save the leftover brine! It’s perfect for making a quick mustard sauce to pair with chicken or ham.