# Needed Ingredients:
→ Produce
01 - 2 large apples (Honeycrisp or Gala), 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
# Steps:
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 are golden brown and onions become soft and translucent.
03 - Drizzle honey or maple syrup over the mixture, then sprinkle with caraway seeds if using, sea salt, and freshly ground black pepper. Stir well to ensure even coating and cook for 1 additional minute.
04 - Reduce heat to low and fold in the drained sauerkraut gently. Warm through for 2 to 3 minutes, stirring occasionally to avoid drying out the mixture.
05 - Remove the skillet from heat and gently toss in the baby spinach or arugula until just wilted from residual heat.
06 - Transfer the warm salad to a serving platter. Top with toasted chopped nuts and fresh parsley.
07 - Serve immediately while warm or at room temperature as preferred.
