Green Salad With Apple Cider Vinaigrette

By Yewande Komolafe

Published November 15, 2022

  • Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell. Prop Stylist: Paige Hicks.
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Total Time
10 minutes
Rating
4(774)
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

  • 3 tablespoons apple cider vinegar

  • 2 teaspoons Dijon mustard

  • 1 teaspoon dark brown sugar

  • ¼ cup extra-virgin olive oil

  • Salt and freshly ground black pepper

  • 1 green apple, cored, quartered and thinly sliced

  • 2 tablespoons chopped chives

  • 1 head green leaf lettuce, trimmed, leaves pulled apart, washed and torn into large pieces

  • 1 head romaine, trimmed, leaves pulled apart, washed and torn into large pieces

  • 2 cups baby arugula

  • ¼ cup chopped, toasted pecans or walnuts (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

14 grams carbs; 228 calories; 13 grams monosaturated fat; 3 grams polyunsaturated fat; 2 grams saturated fat; 19 grams fat; 6 grams fiber; 562 milligrams sodium; 3 grams protein; 7 grams sugar

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
774 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.

Jennie

A really lovely, uncluttered salad. Sad that I forgot to sub walnut for olive oil when I was actually making the dressing, as I had intended to do. This salad is very fluffy, with a decided, clean flavor profile made up of just a few well-chosen complementary elements. Often for me, salad recipes have too many detracting extraneous elements, but not this one--this one is perfect.

Rose Burn

Thank you, Yewande, for all your wonderful recipes. I made this one for Christmas. I just read your piece on your personal health challenges. You are brave. May you be blessed and safe.

Cindy T

The dressing is quite good. I tripled it so I’d have extra.

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