Pretty for a Party: Fall Salad Served in Apple Bowls

Elizabeth Passarella
Elizabeth Passarella
Elizabeth Passarella is the author of the essay collection Good Apple and a contributing editor at Southern Living. A former editor at Real Simple and Vogue, she has spent more than 20 years writing about food, travel, home design, and parenting in outlets including The New York Times, Wall Street Journal, Parents, Martha Stewart Weddings, Coastal Living, Airbnb, and The Kitchn. Elizabeth grew up in Memphis, Tennessee and now lives with her husband and three children in New York City.
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published Oct 18, 2011
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(Image credit: Apartment Therapy)

Want a sweet little presentation for a simple autumn salad? Get out your melon baller.

We saw these beautiful salads served in apple shells over at Yummy Mummy. It sounds pretty easy—slice off the top of the apple and scoop out the flesh with an ice cream scoop or a melon baller, leaving a thick edge.

The salad inside is so colorful and lush, a mix of avocado, blue cheese, apple, and pomegranate seeds. We’re not even sure you’d need much apple in the salad; guests could cut the “bowl” and eat it along with the other ingredients.

• Get the recipe: Harvest Apple Salad with Pomegranate, Avocado, and Blue Cheese, at Yummy Mummy.

(Image credit: Apartment Therapy)

We’ve seen these apple bowls filled with caramel dipping sauce, too (served with slices). Have you ever tried it? Any tips?

Related: Food Served in Itself: Pretty or Kitschy?

(Images: Marina of Yummy Mummy, used with permission)

Filed in:
autumn
Entertaining & Gathering
Salad
Ingredient