Fall Greens and Orange 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
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.
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
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)
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
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.
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