Apple Dill Walnut Salad

Happy Sunday Dinner, everyone!  Jess here to report on this week’s dinner, which actually took place on Labor Day.  Better late than never I always say!  

As the Andersons were away on a camping trip until just 90 minutes before dinner, I took a quick trip to the farmstand to grab some hearty sirloin patties and the CSA crate full of veggies.  The sirloin patties are always a great choice when I’m not sure what to serve for dinner, as they need not be thawed before grilling to perfection.  I was happy to see the apples in the share, and went with an adaptation of Cat Cora’s Fuji Apple, Walnut and Dill Salad.  Below are the initial and adaptation ingredients.






  • 1 cup  walnut pieces
  • 2 cups chopped fuji apples (I used a combination of Blondee and McIntosh apples)
  • 2 tablespoons chopped fresh dill (mine had been drying for about a week, but still worked for the purposes of this recipe)
  • 1⁄4cup thinly sliced celery heart (I omitted)
  • 1⁄2cup  seedless grapes, halved (I used raisins)
  • Belgian endive, leaves for garnish (I used lettuce)


Whisk together your dressing ingredients.  In a large bowl, gently toss your salad ingredients until combined.  Pour your dressing over the salad and toss until coated to your liking.  Refrigerate or serve immediately.  


The lettuce from the CSA made a lovely plate for the salad.  Several of us picked up the lettuce leaf and treated it like a lettuce wrap.  The sirloin patties were enjoyed topped with beefsteak tomato, lettuce and refrigerator pickles.  I slapped a corn on the cob in the middle and we had ourselves a great meal!

About Jess

Jess Anderson is the creator of CSA|365 and is passionate about the local food movement. A long time member of Springdell and a busy mother of two, Jess loves keeping her family fed by honest local food.