I initially dismissed the idea of a “shaken” fruit salad as just another internet gimmick, but after trying it on a busy Tuesday, I get the appeal. There is something oddly satisfying about tossing ingredients into a plastic deli container, giving it a hard shake, and having a perfectly dressed snack without dirtying a mixing bowl.
The classic combination here is apple, goat cheese, and pecans, which hits that sweet-savory spot I usually crave around 3 PM. While the original idea suggests “measuring with your heart,” I’ve listed some actual quantities below because I’ve definitely accidentally drowned my apples in dressing before. It’s a messy, unrefined way to eat a salad, but it works.
Ingredients
- 1 large apple (I prefer Honeycrisp for the crunch, peeled and cubed)
- 2 tbsp crumbled goat cheese
- 2 tbsp honey-roasted pecans (roughly chopped)
- 1 tbsp dried cranberries
- 2–3 tbsp raspberry poppyseed dressing
Instructions
- Prep the Apple: Peel your apple and cut it into chunks. You can leave the skin on if you want, but I find the dressing slides right off the skin, so peeling makes for a better bite.
- Layer: Drop the apples into a quart-sized soup container or a large mason jar. Pour the dressing in next.
- Add Toppings: Toss in the goat cheese, pecans, and cranberries.
- The Shake: Put the lid on. Make sure it is actually sealed—I learned this the hard way with a splash of vinaigrette on my shirt. Shake it vigorously for a few seconds.
- Serve: Pop the lid off and eat.
Why You’ll Love This Recipe
- Texture: Shaking the container emulsifies the cheese slightly with the dressing, creating a creamy coating that you don’t get by just stirring with a fork.
- Portability: It fits in a cup holder. If you are rushing out the door, you can prep it, throw it in your bag, and shake it right before you eat.
- Versatility: It’s a low-stakes way to eat more fruit. If you don’t like goat cheese, feta works. If you hate cranberries, use raisins.
Chef’s Tips for Perfection
- Dressing Order: As mentioned in the intro, add the dressing to the apples before the cheese. If you put the cheese in first, it tends to clump up at the bottom of the container rather than coating the fruit.
- The Container: Standard 32oz deli containers (the kind you get from takeout soup) are perfect for this because they are lightweight and have room for the ingredients to move. A small Tupperware usually doesn’t have enough “headroom” to shake properly.
- Eat Immediately: This isn’t a meal prep dish. Once shaken, the nuts lose their crunch and the apples start to weep juice. Assemble it right before you plan to eat.
Storage and Reheating
This recipe is intended for immediate consumption. If you need to prep it ahead, cut the apples and soak them briefly in water with a squeeze of lemon juice to prevent browning, then drain and store them in the container. Keep the dressing and toppings separate until you are ready to shake.
Nutritional Notes
This is a fairly light snack, usually coming in around 300-350 calories depending heavily on how much dressing and nuts you use. The honey-roasted pecans add sugar, so swap for raw walnuts if you want to cut back on sweetness.
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