Fall Greens with Apples, Pears and Toasted Nuts

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Serves 10 – 12

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 head butter lettuce, torn into bite-size pieces
1 head hearts of romaine, torn into bite-size pieces
1 large Fuji apple, cut into thin wedges
1 large pear, cut into thin wedges
½ cup dried craisins or dried cherries
½ cup toasted nuts
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.

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.

Just before serving, add butter lettuce, romaine, apple and pear slices, craisins, and nuts and toss gently.

Make ahead: Dressing, up to 2 weeks ahead, chilled; other ingredients can be prepped several hours ahead and chilled separately (toss apples and pears with a little lemon juice to prevent browning).

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