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Fall Greens and Orange Salad





Yields
Serves 10 to 12



Total Time
1 hr

A big, colorful salad is a welcome sight at Thanksgiving. The rich cheese and ginger-apple cider dressing unites the fruit with the greens.

su-Fall Greens and Orange Salad Image




Photo: Romulo Yanes; Styling: Claire Spollen

 

 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
 3 large oranges
  About 2 qts. bite-size pieces arugula
 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 cup shaved pecorino or parmesan cheese (use a vegetable peeler)
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

Peel oranges and slice thinly crosswise. Just before serving, toss arugula with 3 tbsp. vinaigrette in a bowl until leaves are coated evenly. Add butter lettuce, romaine, and orange segments and toss gently. Scatter with shaved cheese.

Step 3
3

Make ahead: Dressing, up to 2 weeks ahead, chilled; other ingredients can be prepped several hours ahead and chilled separately.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories146
% Daily Value *
Total Fat 12g16%

Saturated Fat 2g10%
Cholesterol 6.7mg3%
Sodium 272mg12%
Total Carbohydrate 8.7g4%

Dietary Fiber 1.7g7%
Protein 2.6g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.