# What You Need:
→ Produce
01 - 2 large apples (Honeycrisp or Gala variety), cored and sliced
02 - 1 small red onion, thinly sliced
03 - 2 cups sauerkraut, drained
04 - 2 cups baby spinach or arugula
→ Fats & Oils
05 - 2 tablespoons olive oil or unsalted butter
→ Seasonings
06 - 1/4 teaspoon freshly ground black pepper
07 - 1/4 teaspoon sea salt
08 - 1/4 teaspoon ground caraway seeds (optional)
09 - 1 teaspoon honey or maple syrup
→ Garnishes
10 - 1/4 cup toasted walnuts or pecans, chopped
11 - 2 tablespoons fresh parsley, chopped
# How to Make It:
01 - Heat olive oil or butter in a large skillet over medium heat until shimmering.
02 - Add sliced apples and onions to the skillet. Sauté for 6 to 8 minutes, stirring occasionally, until apples achieve a golden color and onions become soft.
03 - Drizzle honey or maple syrup over the apples and onions. Sprinkle with caraway seeds if using, sea salt, and black pepper. Stir thoroughly to coat all ingredients and cook for 1 additional minute.
04 - Reduce heat to low. Fold in the drained sauerkraut and warm through for 2 to 3 minutes until heated throughout but not dried out.
05 - Remove from heat. Gently toss in baby spinach or arugula, stirring until just wilted from residual heat.
06 - Transfer the salad to a serving platter. Top with toasted nuts and fresh parsley.
07 - Serve immediately, warm or at room temperature as preferred.
