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This salad highlights the diversity of flavour and texture in different Genuine Southern Forests apple varieties. Reserve the remaining soy-roasted pepitas as a snack or crunchy topper for other vegetable or salad dishes.

Gluten free / Vegetarian / Nut free

Serves 4


1 tbsp Tamari soy sauce

½ tsp salt

1 tsp sugar

250 g pepitas

3 tbsp olive oil

1 tbsp apple or cherry cider vinegar

1 tsp dijon mustard

½ tsp sugar

2 small different varieties of Genuinely Southern Forests apples halved, cored and sliced

2 handfuls mesclun salad mix or baby kale and spinach mix

½ avocado, sliced

100 g feta

fresh dill, to garnish


Pre-heat oven to 170˚C. Line a baking tray with baking paper. Whisk the soy sauce, salt and sugar together with 1 tsp of water until sugar and salt have dissolved. Stir in the pumpkin seeds. Spread them on to the baking tray in a single layer and bake for 15 - 20 minutes, stirring every 5 minutes until they are evenly golden brown. Leave to cool. Whisk the olive oil, apple cider vinegar, mustard and sugar together in a small bowl. Season to taste. Arrange the salad mix on the base of a large plate. Place the sliced apple halves nestled in to the salad along with the slices of avocado and crumbled chunks of feta. Scatter over a few soy-roasted pepitas, drizzle with the dressing and serve garnished with fresh dill.


• Substitute the feta for slices of grilled haloumi or thinly sliced prosciutto

• If no time to make the soy-roasted pepitas, substitute with roughly chopped walnuts or macadamia nuts

Recipe by Sophie Zalokar and photo by Craig Kinder for Genuinely Southern Forests.

Genuinely Southern Forests Apple Salad
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