Crunchy Apple Salad Wrap

This crunchy apple salad wrap is dairy-free and easily made in under 15 minutes.

This crunchy apple salad wrap is inspired by a recipe my Mimi made for me recently. Her secret ingredient was instant pudding so I guess we can call mine the “lightened up but way less fun” version. 😉 I like to eat it in wrap form, but the apple salad makes for a great side dish on its own as well. Save it for the summer and whip up a big bowl to serve guests at a cookout or picnic!

This crunchy apple salad wrap is dairy-free and easily made in under 15 minutes.

Crunchy Apple Salad Wrap

Yield: 6-8 wraps / 4-5 cups of apple salad

Crunchy Apple Salad Wrap

Ingredients

  • 4 apples*
  • 1/2 cup grapes (halved)
  • 1/2 cup plain yogurt (I use non-dairy Kite Hill, but you could use Greek or regular)
  • 1/2 cup walnuts (chopped)
  • 1/4 cup dried cranberries
  • 1 tbsp maple syrup
  • 1-2 tbsp lemon juice (juice from one lemon)
  • Lettuce
  • Wraps
  • **

Instructions

  1. Core and chop the apples. For wraps, I dice them into pretty small pieces. For salads I chop them them a little larger. Toss the apple pieces in a large mixing bowl with the lemon juice (this will prevent browning).
  2. Stir the maple syrup into the yogurt.
  3. Add all ingredients (except the lettuce and wraps) into the bowl with the apples and mix until thoroughly coated. As-is this salad makes for a great side dish. If you're eating it as a wrap...
  4. Lightly toast a wrap and layer in lettuce and the apple salad. Roll up and enjoy!

Notes

*When I'm eating this as a side salad, I almost always go with 3 Fuji or Gala apples and then 1 Granny Smith. When I eat it in wrap form, sometimes I like softer apples though and will use Cortland or McIntosh even though they're not as delicious as Fuji/Gala (in my opinion). **You can get creative with what you put in your wrap. Sharp cheddar cheese, roasted chicken, tomatoes, etc.

http://pumpsandiron.com/2017/04/19/crunchy-apple-salad-wrap/

This crunchy apple salad wrap is dairy-free and easily made in under 15 minutes.

As you can see above, I used dairy-free yogurt for this recipe, but Greek yogurt or regular plain yogurt work just the same. I also kept the crunchy apple salad wrap pretty simple but you can get creative with what you add in there. Sharp cheddar cheese, roasted chicken, tomatoes, etc.This crunchy apple salad wrap is dairy-free and easily made in under 15 minutes.

And before I sign off for today, I’ll leave you with some other yummy apple recipes from the archives:

Enjoy the rest of your Wednesday!

Creamy Almond Garlic Zoodles with Roasted Broccoli (Dairy-Free)

Zoodles and roasted broccoli in a creamy almond garlic sauce. This delicious recipe is dairy-free and perfect for your next Meatless Monday dinner.

A year and a half ago, I shared a recipe for a dairy-free creamy almond garlic sauce and today I want to show you one of my favorite ways to use it. Spiralized zucchini noodles FTW! These almond garlic zoodles with roasted broccoli make for a flavorful, healthy dinner or lunch. Sharing this recipe was also a great opportunity to go back and update the photography in the old sauce post–man has my understanding of lighting improved in the last couple years!

While the broccoli roasts, you’ll make the sauce on the stovetop so that everything can be mixed together at the end. From start to finish, it usually takes me 35-40 minutes to make this dish.

Zoodles and roasted broccoli in a creamy almond garlic sauce. This delicious recipe is dairy-free and perfect for your next Meatless Monday dinner. Zoodles and roasted broccoli in a creamy almond garlic sauce. This delicious recipe is dairy-free and perfect for your next Meatless Monday dinner.

Zoodles and roasted broccoli in a creamy almond garlic sauce. This delicious recipe is dairy-free and perfect for your next Meatless Monday dinner.

Creamy Almond Garlic Zoodles with Roasted Broccoli (Dairy-Free)

Yield: 2-4 servings depending on how hungry you are

Creamy Almond Garlic Zoodles with Roasted Broccoli (Dairy-Free)

Ingredients

  • 4 large zucchini
  • 1 head of broccoli
  • 2 cups unsweetened almond milk
  • 1/2 white onion, minced
  • 6 cloves garlic, minced
  • 4 tbsp all purpose flour*
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 2 tbsp olive oil (1 for roasting broccoli, 1 for sauce)
  • Salt + pepper to taste
  • 1/2 cup chopped almonds (optional)

Instructions

  1. Preheat oven to 400 degrees F. While oven preheats, spiralize your zucchini. Gently pat the zoodles with a paper towel to remove excess water. Set aside.
  2. Cut florets off broccoli head. Drizzle with olive oil, salt and pepper and spread on a pan (I like to line pan with parchment paper to make clean-up easier. Roast in the oven for 25-30 minutes.
  3. While broccoli roasts, prepare the almond garlic sauce: DIRECTIONS.
  4. During the final few minutes of the sauce simmering and reducing, add in the zoodles to the pan. Stir until completely coated and cook for 2-5 minutes, depending on how soft you want the zoodles. I typically only cook them a couple minutes until they're warmed through but not too soft.
  5. Stir in the broccoli and enjoy.
http://pumpsandiron.com/2017/03/12/creamy-almond-garlic-zoodles-with-roasted-broccoli-dairy-free/

Zoodles and roasted broccoli in a creamy almond garlic sauce. This delicious recipe is dairy-free and perfect for your next Meatless Monday dinner.

If you do Meatless Monday, this would be a great dish to make tomorrow (or any day). You can also customize by adding veggies of your choice to the roasting pan. I love this sauce in Buddha bowls as well: quinoa or brown rice, all my favorite roasted veggies, and almond garlic sauce smothering the whole yummy thing.

Hope you’re all having a great weekend! Mine has been uncharacteristically productive. Grocery shopping, workouts, apartment cleaning, getting ahead on work, cooking–who am I?! AN ADULT?! *gasp*

Southwestern Stuffed Bell Peppers

Droooool. I made a batch of these southwestern stuffed bell peppers with butternut squash early last week and was enjoying the leftovers for lunch every day afterwards. They’re so good! I’m using a rainbow assortment of peppers for the vibrant, colorful pictures (blogger priorities) but you can use any color you’d like. In my personal opinion, you can’t beat red. Anyone else agree??

Southwestern Stuffed Bell Peppers with Butternut Squash

Yield: 6 stuffed peppers

Southwestern Stuffed Bell Peppers with Butternut Squash

Ingredients

  • 6 bell peppers
  • 2 cups cooked rice (I used a wild rice blend)
  • 1 cup black beans (rinse first)
  • 1 cup corn (thaw if using frozen)
  • 1 cup butternut squash, peeled and diced small
  • 1/2 red onion, chopped
  • 1 jalapeño, seeds removed and finely chopped (optional)
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt and pepper to taste
  • 2/3 cup shredded cheese (I recommend pepperjack)
  • 2 tbsp cilantro for garnish (optional)
  • Extra virgin olive oil for sautéing (about 1 1/2 tbsp)

Instructions

  1. Prepare the ingredients as mentioned in the ingredient list (peel, dice, chop, cook the rice, etc). Cut off the tops of the peppers and remove and seeds and insides. Don't throw away the tops! Cut around the stem and chop up the pepper tops to add to your filling.
  2. Preheat the oven to 350 degrees F.
  3. Heat the olive oil on a large skillet on the stovetop on medium-high heat. Add in the garlic and stir until fragrant and light golden. Add the onion and butternut squash to the skillet, stirring occasionally 3-4 minutes until onions start to turn translucent. Add in the chopped bell pepper and jalapeño and continue to sauté another 4-5 minutes. Last, stir in the black beans and corn and cook another couple minutes until everything is fully combined.
  4. In a large bowl, combine the skillet mixture with the rice, cumin, chili powder, salt, pepper and 1/3 cup of the cheese (save the other 1/3 for topping). Mix well.
  5. Place the peppers in a large baking dish and fill with the mixture. Pour a thin layer of water in the base of the pan, cover the pan and peppers with tin foil and place in the oven for 30 minutes.
  6. Remove the pan from the oven, discard the tin foil, top each pepper with the remaining shredded cheese and put back in the oven for an additional 10 minutes uncovered.
  7. Remove from oven and garnish with cilantro.

Notes

*Take some liberties with the ingredients! Sometimes I like adding diced tomatoes to the filling. Topping with avocado is another delicious way to serve these. *The leftovers are just as yummy! Store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave (60 seconds should do the trick).

http://pumpsandiron.com/2017/01/29/southwestern-stuffed-bell-peppers/

If you’re into Meatless Monday, add these to the menu for tomorrow’s dinner–they’re delicious! They’re also really filling, so if you’ve got a steak-and-potatoes person at your dinner table this could be a good option for convincing them vegetarian food really can be satisfying.

Enjoy what’s left of your weekend! I’m off to hang with my family for the day. 🙂