Late-Fall Salad with Apple and Pumpkin Spice Vinaigrette
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Late-Fall Salad with Apple and Pumpkin Spice Vinaigrette

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

Ingredients

For the cider-pumpkin spice vinaigrette:

  • 1 shallot, grated

  • 2 tablespoons grainy mustard

  • 3 tablespoons maple syrup

  • 1/4 cup cider vinegar

  • 1/2 cup EVOO – Extra Virgin Olive Oil

  • Salt and pepper

  • 1 rounded teaspoon pumpkin pie spice

For the salad:

  • 2 Honeycrisp apples, quartered, cored and thinly sliced

  • Juice of 1 lemon

  • 3 to 4 ribs celery with leafy tops, very thinly sliced on an angle

  • 1 red onion, chopped

  • 1 bunch flat-leaf kale, stemmed and shredded into 1/2-inch slices

  • 1/2 cup dried cranberries, plumped in hot water and drained

  • Toasted pepitas (pumpkin seeds) and/or chopped smoked almonds, to garnish

Preparation

Whisk shallots, mustard, syrup and cider together. Stream in olive oil while whisking to emulsify; season with salt, pepper and pumpkin spice.

Dress apples with lemon juice and combine with celery, onion, kale, cranberries, pepitas and/or smoked almonds in a large salad bowl. Toss with dressing to coat.

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