su-Fall Greens and Apple Salad Image

Photo: Romulo Yanes; Styling: Claire Spollen

Yields Serves 10 to 12 Total Time 1 hr
AuthorAngela Brassinga

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.

Fall Greens and Apple Salad