Warm Baked Apple Salad (GF Vegan)

April 19, 2021
I'm in the place where I still crave warn foods as they are my favorite winter dishes, but I also want to eat fresh, crispy fruits and veggies (those are my spring cravings.) Isn't it confusing to decide which craving to give in to without overeating or leaving the table unsatisfied? Especially for a person like me who can't really eat much in one sitting, I can't make a meal by eating a fresh nice garden salad with something heartwarming as main dish. So I combined my two favorites together to balance out the contrast between the cravings and created myself a lovely salad with crunchy lettuce and cabbage and warm, sweet baked apples.

To make the plate more balanced I added some almond flakes for healthy fats and plant-based protein. If you want something more filling, you can make a small bowl of brown rice with fried tofu as well.

I love to use a pre-packed store bought salad mix as a base, but you can make your own as well, just simply chop any kind of lettuce you love, add a bit of shredded cabbage (purple or white), maybe thinly sliced carrots as well.
apple salad in a white bowl next to a fork

Warm Baked Apple Salad (GF Vegan)

Recipe Type: Salads
utensils YIELDS 1 serving
herb graphic for recipe card
  • 2 big handfuls garden salad mix (romaine lettuce, radicchio, cabbage, carrot)
  • 50 g blueberries
  • 1 tbsp almond flakes
  • 1 small apple, sliced
  • 4–5 baby tomatoes, chopped
  • 1 oz piece shredded vegan cheese (about the size of a thumb)
  • 1 tbsp olive oil
  • 1 tsp apple cider vinegar
  • 1 tbsp lemon juice
  • salt
  • 1 tsp sugar
  • 1 tsp maple syrup
        graphic for recipe card


1. Preheat the oven to 180°C.

2. Slice the apple into thinner pieces.

3. In a mixing bowl whisk together 1/2 tbs olive oil, 1/2 tbs lemon juice, sugar, a dash of salt. Toss the apple pieces into the bowl and stir well until the sauce covers each piece well.

4. Place the apples on a parchment paper over  baking tray and put it in the pre-heated oven for about 10-15 minutes. Just until the apples get a little color but they are not baked through. Depending on the type of apple you use the time can be different.

5. Meanwhile chop the baby tomatoes and mix them together with your salad mix, almond flakes and blueberries. Add the rest of the olive oil, lemon juice, maple syrup and apple cider vinegar and combine well. Add in the apples and top with the grated vegan cheese.

Also by Imola: Rosemary White Bean Mushroom Salad

Get more like this—Sign up for our daily inspirational newsletter for exclusive content!


Photo: Imola Toth

Imola is a Hatha and Ashtanga yoga teacher, tree planter and writer and editor of Raised by the Wolf, an online magazine for Wild Women, with a passion for exploring and life outdoors. Originally from Hungary but currently planting trees and rewilding the enchanting forests of France. Hop over to RBTW magazine, and blog and follow her on Instagram @yogiraisedbythewolf


always stay inspired!