Apple & Rutabaga Salad with Pickled Blueberries & Herbs

Apple & Rutabaga Salad with Pickled Blueberries & Herbs

Serves 2-3 


1 medium apple, cored and shaved or cut into matchsticks 

1 medium rutabaga, peeled and shaved or cut into matchsticks 

¼ cup tarragon or parsley 

3 tablespoons pickled blueberries 


1 teaspoon fennel seeds, toasted and lightly ground (optional) 

2 tablespoons lemon or lime juice 

Zest of ½ lime or lemon 

1 tablespoon extra-virgin olive oil 

1 teaspoon juice from pickled blueberries 

⅓ cup hazelnuts or pistachios, toasted and roughly chopped 


Combine apple, rutabaga, herbs, and blueberries in a large bowl with a big pinch of salt. In a separate bowl, whisk together fennel seeds, lemon or lime juice, zest, oil, and pickling juice. Pour over the salad and toss to combine, adding toasted nuts right before serving. Enjoy with Crispy Roasted Chickpeas if you’d like! 

Crispy Roasted Chickpeas 

Makes 2 cups 

2 cups or a 15 ounce can of cooked chickpeas 

1 tablespoon olive oil 

¾ teaspoon salt 

¼ - ½ teaspoon black pepper 

Preheat oven to 450º F and line a baking sheet (a rimmed one if you’ve got it!) with parchment paper. Drain chickpeas of their liquid and rinse, then dry them as best as possible by rolling them on a towel. Toss chickpeas with oil, salt, and pepper in a bowl, and pour onto prepared baking sheet. Bake for 10 minutes, toss and turn the chickpeas, then bake for an additional 10 minutes until golden brown and crispy. Set aside to cool for 5-10 minutes before eating. 

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