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Incorporating the tastes and textures of apples into salads is, in our opinion, an underrated art—especially during such a joyous time as a fall harvest, when unbridled apple appreciation seems to be at its peak (and rightfully so).

It’s time to celebrate this glorious occasion with this harvest recipe, which uses our delicious Asiago Kale Chopped Salad Kit with tender kale, shaved Brussels sprouts and radicchio, aged Asiago cheese, Parmesan garlic crouton crumble, and a tangy lemon garlic vinaigrette. We combine all of that goodness with autumn-inspired flavors such as baked Honeycrisp apples, maple, cinnamon, pecans, and walnuts to create a unique and exceptionally tasty salad. The other perk of this recipe? Your home will smell like a delicious fall potpourri by the time you’re done—an added bonus anyone can appreciate.

What’s the hype over Honeycrisp apples?

Comparing apples to apples is often characterized as the ultimate goal when making a decision. As it turns out, it’s not only a tasty endeavor, you will actually notice plenty of differences in terms of taste. Take, for example, the Honeycrisp apple, which is still somewhat of a newcomer to the apple scene. The pride of the Horticultural Research Center at the University of Minnesota-Twin Cities, Honeycrisp apples were officially released in 1991 after years of research and cross-breeding amongst various cultivars. They have since become a favorite amongst apple connoisseurs thanks to their perfect balance of sweet and tart. And, as you might have guessed, they are also quite crisp, which is why they hold up so well during baking.

Now, you can certainly use whichever type of apple you choose for this recipe, including Gala, Fuji, or Golden Delicious varieties. Or you can just grab a few of each to take home and, well, compare them—apples to apples. You may be surprised at the not-so-subtle differences in taste when doing so. Give it a try and see (taste) for yourself!

Who doesn’t love puff pastry? Even the name sounds kind of cute. Thin, fluffy, crispy, and yes, puffy, this style of pastry goes with just about whatever you want to put in it—or place on top of it. In this case, it’s a combination of roasted rainbow carrots, ricotta cheese, goat cheese, and our sweet & savory Maple Dijon Crunch Chopped Salad Kit. This limited-edition fall salad includes crisp diced red apples, warmly spiced, fall-inspired crouton crumbles, sharp cheddar cheese, and a sweet & savory maple Dijon vinaigrette. Pile all these colorful tastes onto a freshly-baked sheet of puff pastry, and you have yourself a Roasted Carrot & Maple Dijon Salad Tart bursting with colors and flavors just like a proper fall salad should.

This recipe does indeed call for rainbow carrots, but you can always substitute any carrot of choice (or even a selection of root vegetables like sweet potato or parsnips) if you lack access to rainbow carrots. Or maybe you’re just a staunch orange carrot traditionalist. That’s fine. Either way, you’ll be left with a plate (or two) of delicious salad tarts that are perfect for when you’re craving something a little different.

Looking for a great appetizer idea for a crowd? Simply cut your puff pastry sheets into smaller squares before baking for vibrant-looking, bite-sized portions that will be a hit with your guests. Enjoy!

Wait, What Are Rainbow Carrots?

Believe it or not, the typical orange-colored carrot we all know and love was not always the norm. Ready for some carrot history? Carrots are believed to have been domesticated in Afghanistan as purple and yellow varieties around 1,000 years ago and later spread to the Mediterranean before reaching other parts of the world. By the early 1500s, orange carrots were prevalent in Europe, while the (arguably funner and more stylish) purple, yellow, red, and white carrots were more common in Asia and the Middle East.

It’s hard to pinpoint why orange carrots became the color of choice in Europe and North America, but it may have been because they’re somewhat easier to grow than others. But have no fear, rainbow carrots are increasing in popularity (and availability) as more people dig their vibrant and alluring colors. Plus, they’re just fun.

Great… But Do They Taste Different?

Okay, enough about the history of carrot colors—you’re probably more concerned with whether they actually taste different. According to some, yes, but you might only notice the subtle differences when eating them raw. Feel free to do some investigating yourself if you have some left over! (And let us know the results.)

But wait, there’s more—some studies have suggested that purple carrots contain twice the amount of alpha and beta carotene than their orange relatives, which the body converts into vitamin A. Bonus!