Ingredients
Mustard Orange Vinaigrette
- ¼ cup freshly juiced orange juice (about ¼ cup) or orange juice
- ⅓ cup olive oil
- 1 ½ tablespoon stone ground mustard
- 1 tablespoon honey
- 1 teaspoon kosher salt
Fall Harvest Salad
- 1 shallot, thinly sliced
- 1 bulb fennel, trimmed and finely sliced
- 1 bunch lacinato kale, chopped
- ¼ cup pumpkin seeds
- ¼ cup pecans, chopped
- ¼ cup dried cranberries
- 1 persimmon, halved and thinly sliced
- 1 apple, thinly sliced
- ½ cup manchego cheese, shaved
- Flaky sea salt, to taste
Instructions
- Prepare the vinaigrette: In a bowl, whisk together the freshly juiced orange juice, olive oil, stone ground mustard, honey, and kosher salt until the mixture is emulsified and smooth. Set aside.
- Slice the vegetables and fruit: Thinly slice the shallot and fennel bulb, chop the lacinato kale into bite-sized pieces, and thinly slice the persimmon and apple. Ensure all slices are uniform for optimal texture and flavor balance.
- Assemble the salad base: In a large mixing bowl, combine the chopped kale, sliced fennel, and shallots. Toss them lightly to mix the ingredients evenly.
- Add nuts, seeds, and dried cranberries: Sprinkle the pumpkin seeds, chopped pecans, and dried cranberries over the salad mixture. These ingredients add crunch and sweetness to the dish.
- Toss with vinaigrette: Pour the prepared mustard orange vinaigrette over the salad. Toss gently but thoroughly to ensure every ingredient is coated with the dressing.
- Plate and garnish: Transfer the tossed salad to a serving platter or individual plates. Arrange the thinly sliced persimmon and apple on top, then sprinkle the shaved manchego cheese over the salad.
- Season and serve: Finish with a pinch of flaky sea salt to enhance the flavors. Serve immediately to enjoy the fresh textures and vibrant flavors.
Notes
- For best flavor, use fresh orange juice for the vinaigrette, but bottled juice works in a pinch.
- To make the salad vegan, substitute honey with maple syrup and omit the manchego cheese or replace it with a vegan cheese alternative.
- Toast the pumpkin seeds and pecans lightly for added crunch and a deeper flavor.
- Use a firm apple variety like Honeycrisp or Fuji to maintain texture in the salad.
- Massaging the kale lightly with a bit of olive oil before assembling will make it more tender if desired.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
