Fall Greens and Apple Salad
Photo: Romulo Yanes; Styling: Claire Spollen
A big, colorful salad is a welcome sight at Thanksgiving. The rich cheese and ginger-apple cider dressing unites the fruit with the greens.
How to Make It
Step 1
1
Make dressing: Combine apple cider vinegar, ginger, honey, mustard, salt, and pepper in a jar with a tight-fitting lid. Shake until honey dissolves and ingredients are well combined. Add oil and shake vigorously to mix well.
Step 2
2
In a bowl, toss kale with 3 tbsp. vinaigrette until leaves are coated evenly. Cover and leave at room temperature, at least 30 minutes and up to 4 hours.
Step 3
3
Just before serving, add butter lettuce, romaine, and apple slices and toss gently. Scatter with shaved cheese.
Step 4
4
Make ahead: Dressing, up to 2 weeks ahead, chilled; other ingredients can be prepped several hours ahead and chilled separately (toss apples or pears with a little lemon juice to prevent browning).
Step 5
5
VARIATIONS
Step 6
6
Fall Greens and Pear Salad: Replace the apples with 2 large or 3 small sliced and cored pears, the kale with radicchio, and the cheddar cheese with 6 oz. crumbled fresh goat cheese.
Step 7
7
Fall Greens and Orange Salad: Replace apples with segments from 3 large oranges and sub in arugula for the kale. Replace cheddar with 1 cup shaved pecorino or parmesan cheese.
Ingredients
1/4 cup apple cider vinegar
1 tablespoon finely shredded fresh ginger
2 teaspoons honey
2 teaspoons Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon pepper
1/2 cup canola oil
10 ounce kale, torn into bite-size pieces (about 2 qts.)
1 qt. butter lettuce, torn into bite-size pieces, loosely packed (1 head)
1 qt. hearts of romaine, torn into bite-size pieces, loosely packed (1 head)
1 large Fuji apple, cut into thin wedges
2 ounces sharp white cheddar, shaved into 2- to 3-in. pieces (use a vegetable peeler)
Directions
Step 1
1
Make dressing: Combine apple cider vinegar, ginger, honey, mustard, salt, and pepper in a jar with a tight-fitting lid. Shake until honey dissolves and ingredients are well combined. Add oil and shake vigorously to mix well.
Step 2
2
In a bowl, toss kale with 3 tbsp. vinaigrette until leaves are coated evenly. Cover and leave at room temperature, at least 30 minutes and up to 4 hours.
Step 3
3
Just before serving, add butter lettuce, romaine, and apple slices and toss gently. Scatter with shaved cheese.
Step 4
4
Make ahead: Dressing, up to 2 weeks ahead, chilled; other ingredients can be prepped several hours ahead and chilled separately (toss apples or pears with a little lemon juice to prevent browning).
Step 5
5
VARIATIONS
Step 6
6
Fall Greens and Pear Salad: Replace the apples with 2 large or 3 small sliced and cored pears, the kale with radicchio, and the cheddar cheese with 6 oz. crumbled fresh goat cheese.
Step 7
7
Fall Greens and Orange Salad: Replace apples with segments from 3 large oranges and sub in arugula for the kale. Replace cheddar with 1 cup shaved pecorino or parmesan cheese.
