Apple Salad
A crisp fall salad of arugula, kale and cabbage tossed with thinly sliced tart apples, dried berries, crumbled cheese and toasted nuts, dressed in a maple-cider vinaigrette. It works as a light main for two or a starter for four.
Ingredients
For dressing
- ⅓ cup apple cider vinegar
- 2 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- ⅛ teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ⅓ cup olive oil
For salad
- 6 cup mixed arugula, kale and green cabbage, kale and cabbage shredded
- 2 piece tart apple, thinly sliced
- flaky salt, such as Maldon, to taste
- ½ cup dried cranberries, or dried cherries
- ½ cup feta cheese, crumbled; or blue cheese
- ½ cup toasted pecans, toasted; or walnuts or cashews
Method
- Prepare dressing by whisking together vinegar, maple syrup, Dijon mustard, garlic, paprika, salt and pepper. In a slow, steady stream, whisk in olive oil until salad dressing is smooth and emulsified, 10 to 15 seconds. Set aside while you build the salad.
- Prepare salad: In a large salad bowl, combine arugula, kale and cabbage and apple slices. Sprinkle with salt and toss to combine well.
- Top salad with dried berries, crumbled cheese and nuts. Drizzle with the maple vinaigrette, a little at a time, and then toss again, making sure everything is coated to your liking.
- Divide into two bowls for a main dish, or four salad bowls for a first course.