Fall Greens and Orange Salad

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

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

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

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

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

Nutrition Facts

Servings 0

Amount Per Serving
Calories 146Calories from Fat 70

% Daily Value *
Total Fat 12g19%

Saturated Fat 2g10%
Cholesterol 6.7mg3%
Sodium 272mg12%
Total Carbohydrate 8.7g3%

Dietary Fiber 1.7g7%
Protein 2.6g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Fall Greens and Orange Salad