- roasted seed and apple salad -
- 4 apples, assorted variety (I used Fuji and Granny Smith)
- 1/2 cup whole raw almonds
- 1/4 cup raw tan sesame seeds
- 1/2 tsp. cinnamon
- 2 tsp. maple syrup
Chop apples. My favorite technique is to slice them into quarters, seeds, stem and all. Just a big + right over the top. I then slide a paring knife down the middle of each quarter to remove the seeds. After that, I cut those quarters in half. We now have eighth wedges. Cut those in 3-4 pieces, resulting in the bite-sized chunks you see above.
To keep your apples from turning brown, place cut pieces in a bowl of cold water until the final step in the recipe.
Roast almonds at 400 for approximately 5-10 minutes, keeping a wary eye on them. They should smell sweet, not burned.
Dry-roast your sesame seeds in a hot skillet. Stir constantly with a spoon until they release a sweet aroma and begin popping. Remove promptly from skillet to prevent further cooking.
When almonds and seeds have cooled, crush seeds in a suribachi or blender, and rough-chop almonds until they're about the size of pencil erasers.
Drain apples and combine with seeds, nuts, and all remaining ingredients. Serve immediately!