Fall Greens And Apple Salad Recipe

Name: Fall Greens And Apple Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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.
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.
3
Just before serving, add butter lettuce, romaine, and apple slices and toss gently. Scatter with shaved cheese.
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).
5
VARIATIONS
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.
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.

389

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup apple cider vinegar, 1 tablespoon finely shredded fresh ginger, 2 teaspoons honey, 2 teaspoons Dijon mustard, and more.

Yes, Fall Greens And Apple Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Fall Greens And Apple Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions