Save Last autumn, I accidentally created this Warm Apple and Sauerkraut Skillet Salad when trying to use up the remnants of a farmers market haul. The unlikely pairing of sweet caramelized apples against tangy sauerkraut created such a beautiful harmony that I nearly ate the entire skillet standing at my counter. Something about the warm, tender apples melding with the bright fermented cabbage satisfied a craving I didn't know I had. The contrast of textures and temperatures makes this so much more interesting than your average salad.
My friend Elise stopped by unexpectedly one evening as I was making this, drawn by the aroma of apples caramelizing with onions. She watched skeptically as I added the sauerkraut to the pan, but after one reluctant taste, she immediately asked for the recipe. Now whenever I visit her home, she has a jar of sauerkraut waiting in her fridge, which makes me smile every time. Sometimes the most unlikely combinations create the most devoted fans.
Ingredients
- Apples: Honeycrisp or Gala work beautifully because they hold their shape while developing a lovely caramelized exterior.
- Sauerkraut: Choose a good quality refrigerated sauerkraut rather than shelf-stable for those live probiotics and brighter flavor.
- Red onion: The slight sharpness mellows beautifully when cooked, creating a sweet-savory foundation.
- Baby spinach or arugula: These tender greens wilt perfectly from the residual heat without becoming soggy.
- Toasted nuts: That essential crunch element that elevates the texture experience of every bite.
Instructions
- Create your flavor base:
- Heat olive oil or butter in a large skillet over medium heat until it shimmers. Add your sliced apples and onions, allowing them to sizzle gently as they release their sweetness.
- Develop golden edges:
- Sauté for 6–8 minutes, stirring occasionally but not constantly so the apples have time to develop those gorgeous caramelized edges. Youll know theyre ready when the kitchen fills with a sweet, comforting aroma.
- Add your seasonings:
- Drizzle in honey or maple syrup, then sprinkle with caraway seeds, salt, and pepper. The caraway adds a subtle depth that complements the sauerkraut beautifully.
- Warm the sauerkraut:
- Reduce heat to low and gently fold in the drained sauerkraut. Warm it through for just 2–3 minutes, preserving its beneficial probiotics while allowing the flavors to mingle.
- Add the greens:
- Remove from heat and toss in your baby spinach or arugula. The residual warmth will wilt them perfectly without overcooking.
- Finish and serve:
- Transfer to a serving platter, then scatter with toasted nuts and fresh parsley for color and texture. The warm components will continue to gently wilt the greens as you bring it to the table.
Save I brought this dish to a potluck where it was placed between traditional heavy casseroles and creamy sides. To my surprise, it disappeared first, with several guests asking for the recipe while balancing empty plates. What began as a practical way to use leftover produce had become something of a signature dish. Even my brother, who claims to hate sauerkraut, took seconds and then sheepishly asked if I could make it for our next family gathering.
Make It a Meal
While this works beautifully as a side dish, I often transform it into a complete meal with a few simple additions. The warm, tangy-sweet profile pairs wonderfully with a simple protein like grilled chicken or roasted chickpeas sprinkled on top. For a heartier variation, I sometimes stir in cooked farro or barley during the final minute of cooking, which soaks up the flavors while adding satisfying chew.
Seasonal Adaptations
This salad shifts beautifully with the seasons without losing its soul. In summer, I often add halved cherry tomatoes right at the end, letting them barely warm through. Fall calls for a handful of dried cranberries or pomegranate seeds for bursts of tartness. Winter versions benefit from a sprinkle of warming spices like cinnamon or a splash of bourbon in the pan with the apples. Spring welcomes tender herbs like chives or dill scattered liberally over the top.
Storage and Serving Suggestions
Though best enjoyed fresh from the skillet, leftovers store surprisingly well in an airtight container for up to three days. The flavors actually deepen overnight, making this a great prep-ahead option. Just gently rewarm in a skillet rather than microwave to maintain the varied textures.
- Serve alongside roasted pork tenderloin or sausages for a complete meal with European flair.
- Top with a poached egg for a satisfying breakfast or brunch option.
- Pack cold leftovers into a wrap with hummus for a quick lunch on the go.
Save This warm apple and sauerkraut skillet salad reminds us that sometimes the most unexpected combinations create the most memorable meals. Its a dish that bridges traditions and transforms humble ingredients into something truly special.
Recipe FAQs
- → Can I prepare this ahead of time?
Yes, you can caramelize the apples and sauté the onions up to a day in advance. Store them in the refrigerator, then reheat gently before folding in the sauerkraut and greens just before serving.
- → What type of apples work best?
Honeycrisp or Gala apples offer excellent sweetness and hold their shape well during cooking. Firm varieties that maintain texture when heated are ideal for this preparation.
- → Is this suitable for meal prep?
The skillet portion reheats beautifully, though the greens are best added fresh before serving. Store the apple-sauerkraut mixture separately and toss with spinach or arugula when ready to eat.
- → Can I make it without nuts?
Absolutely. Simply omit the walnuts or pecans, or substitute with toasted pumpkin seeds for a nut-free crunch that maintains the textural contrast.
- → What main dishes pair well with this?
Roast pork, sausages, or bratwurst are classic pairings. The tangy sweetness also complements roasted chicken or can stand alone as a light vegetarian lunch.