Green Salad With Apple Cider Vinaigrette

By Yewande Komolafe

Published Nov. 16, 2022

Green Salad With Apple Cider Vinaigrette
Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell. Prop Stylist: Paige Hicks.
Total Time
10 minutes
Rating
4(714)
Comments
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With its delicate, crisp bite, this salad can be a simple addition to your holiday spread. Dressed with an acidic, lightly sweetened cider vinaigrette, it carries a lot of the bright notes of the season and uses ingredients you most likely have on hand. Green is the theme but not the rule, so any sour-sweet red apple will also work just great. The nuts are optional but add a hearty crunch.

Featured in: These Thanksgiving Salads Are Bright, Bold and Easy

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Ingredients

Yield:4 servings
  • 3tablespoons apple cider vinegar
  • 2teaspoons Dijon mustard
  • 1teaspoon dark brown sugar
  • ¼cup extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 1green apple, cored, quartered and thinly sliced
  • 2tablespoons chopped chives
  • 1head green leaf lettuce, trimmed, leaves pulled apart, washed and torn into large pieces
  • 1head romaine, trimmed, leaves pulled apart, washed and torn into large pieces
  • 2cups baby arugula
  • ¼cup chopped, toasted pecans or walnuts (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

228 calories; 19 grams fat; 2 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 14 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 3 grams protein; 562 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a small bowl, combine the cider vinegar, mustard, dark brown sugar and 1 teaspoon room-temperature water. Whisk continuously and drizzle in the olive oil to make a smooth emulsion. Season with salt and black pepper. Taste and adjust the seasoning, if necessary.

  2. Step 2

    Transfer the apple slices and chives to a large bowl. Add 3 tablespoons of the vinaigrette and toss together to coat. Add the green leaf lettuce, romaine and baby arugula, and gently toss to combine.

  3. Step 3

    Pile handfuls of the mixed greens and apples on a serving platter or among plates. Drizzle each handful on the plate with a spoonful of dressing. Continue with more handfuls and drizzles of dressing until the greens are all used up. Top with the chopped, toasted nuts, if using. Serve immediately.

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Ratings

4 out of 5
714 user ratings
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Comments

Amy Foster Trenz

Green is the theme but I've also added dried tart cranberries, that plump/soften. Delicious.

Soup to nuts

I think you could add small bites of smoked or sharp cheddar or even manchego cheese to turn this into an entree salad, obviously not for Thanksgiving day!

Nanu

Substituting roasted walnut oil for the olive oil beautifully pulls together and bolsters the flavors of the season.

Stacy

I made with shaved Brussels sprouts and added a touch of lemon at end- was a nice crunchy salad - will be good to balance heavier holiday sides

Lou Ann Darras

I've made this twice and I love the simplicity and the freshness that the apple and cider vinaigrette brings to the greens.

Jarvis

Great! I did ask AI about other sweetness for dressing. I did the honey and it was really good. Here is the AI answer. Ah — perfect combo. That’s basically autumn elegance in a bowl. With crisp greens, arugula, green apples, and roasted pecans, go 100% honey in the vinaigrette. Here’s why: The honey softens the tartness of the cider vinegar and apples without dulling the brightness. The pecans already bring a toasty sweetness, so brown sugar would make it too heavy. Arugula’s peppery bite loves

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