Hearty fall salads don’t get enough attention around here. I really enjoy getting to cook heavier, richer dishes after the summer heat breaks, but I don’t like to eat that way exclusively. Chilies, stews, braises, long-cooked cool weather vegetables–I love them, but the texture can get a little monotonous. I often crave crunchy and fresh foods, but when the weather is cool a green salad isn’t always appealing. Enter the fall salad!
This Apple Cranberry Salad is easy and it takes advantage of cool-weather produce. Perfectly crisp apples are plentiful and inexpensive this time of year, southern pecans are freshly harvested, and fall is the beginning of citrus season on the Gulf Coast. (And whatever did we do before they invented Craisins?!)
Any number of apple varieties are appropriate here provided they aren’t mealy. Gala, Honeycrisp, Granny Smith, and Pink Lady are some of my favorites. I’ve added kale to this recipe because so many people expect something leafy and green in their salads, and kale works well in this one. If you and yours have no such hang-ups, you can leave it out. Feel free to swap the pecans for almonds or walnuts if you prefer.
The dressing calls for white balsamic vinegar, which has become easy to find locally for me. It’s clear in color and slightly sweet. If you don’t have white balsamic, feel free to substitute with another pale, mild vinegar. White wine vinegar, champagne vinegar, sherry vinegar, rice vinegar will all work. You may want to add an extra ½ teaspoon of honey if not using white balsamic vinegar, but that’s up to you. (I think that regular white vinegar, red wine vinegar and apple cider vinegar are all too harsh for this recipe.)
Apple Cranberry Salad will keep in the fridge for a few days. In fact, I like it best after it has chilled for several hours. The flavors mellow and meld. It’s sturdy–even with the kale included–so it’s a great choice for potlucks and tailgating. And kids will eat it!
What to serve Apple Cranberry Salad alongside? Anything, really, but it really shines as a side to roasted, grilled, or smoked poultry or pork, even sausage. I’d serve it with butternut squash or pumpkin soup, no problem. It’s terrific on the brunch buffet, or at lunch with a slice of quiche lorraine. I had it yesterday with a toasted pimento cheese sandwich, and was pretty darn happy about it.
Welcome fall!
Apple Cranberry Salad
Ingredients
- Dressing:
- Juice and zest of one orange
- 3 T. olive oil
- 2 T. white balsamic vinegar
- 1 t. honey
- pinch each of salt and pepper
- Salad:
- 2 large, crisp apples in 1/2-inch dice
- 2 stalks celery, in small dice
- 1/2 cup Craisins
- 1/2 cup chopped pecans, lightly toasted
- 1 cup kale, stems removed and leaves cut in ½-inch wide ribbons
Instructions
- Make the dressing in a small jar with a lid. Set aside.
- Assemble the salad. Shake the dressing to mix and pour over the salad. Toss well, making sure everything is completely coated in dressing. Chill before serving. Makes about 1 ½ quarts.
Love Little Coastal Kitchen as recipes are so well done and easy to print. Best online set up I have seen in a long time. Easy to navigate and just enough information from a great cook!!
Thanks, Savan!
I can see this at Thanksgiving, either on the Turkey Day itself instead of or in addition to the cooked cranberry sauce. Or the next day, even better, with the leftovers!