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Shared by Chanie Apfelbaum

Apple, Honey, and Fig Salad

Yield: 6-8 servingsTime: 10 minutes

Shared by Chanie Apfelbaum

Apple, honey, and fig salad in serving bowl atop yellow tablecloth.
Photographer: Armando Rafael. Food Stylist: Judy Haubert. Prop Stylist: Vanessa Vazquez.

Apple, Honey, and Fig Salad

Yield: 6-8 servingsTime: 10 minutes

Family Journey

Jerusalem and Eastern Europe
Brooklyn, NY

For the autumn holiday Sukkot, cookbook author Chanie Apfelbaum makes this salad with fresh figs, apples, beets, and pecans. Sweet and fresh, it lends a refreshing crunch to heartier meats and starchy sides. 

Serve this salad alongside Chanie’s pomegranate roast, and read about her Sukkot traditions in “Cookbook Author Chanie Apfelbaum Brings a Playful Spirit to Sukkot.” 


For the dressing:

  • ½ cup neutral oil 
  • ¼ cup honey
  • ¼ cup apple cider vinegar
  • 1 tablespoon dijon mustard
  • 1 tablespoon finely minced shallot
  • ½ teaspoon sea salt 
  • Freshly ground black pepper, to taste 

For the salad:

  • 4 cups mixed greens
  • 1-2 Chioggia beets, thinly sliced on a mandolin
  • 1 green apple, cored and thinly sliced 
  • 1 red apple, cored and thinly sliced
  • 6 oz. fresh figs, quartered 
  • ½ cup honey-roasted pecans 
  • ½ cup pomegranate seeds


  • Step 1

    In a bowl, whisk together the dressing ingredients until emulsified. Set aside.

  • Step 2

    Arrange the beets around the edge of a large serving platter and fill the center with mixed greens. Top the greens with the apple slices and figs.

  • Step 3

    Sprinkle with the pecans and pomegranate seeds. Drizzle with the dressing. Serve immediately.