Autumn Greens Salad
A festive green salad celebrating the best of autumn produce, including kale, citrus, and herbs. Perfect for a holiday table first course, or as a side with a simple main.
Servings Prep Time
2-3people 10minutes
Servings Prep Time
2-3people 10minutes
  1. Pour the olive oil into a large bowl suitable for massaging kale.
  2. In a separate bowl—the one you will use for tossing the salad—add the garlic and thyme leaves. Sprinkle with salt and grate orange zest on top. Add the mustard and honey, then pour on the acids. Stir ingredients together so that honey and mustard are blended in. Top with sliced raw onions and dried fruit, stirring to coat them.
  3. Place the shredded kale in the bowl with the olive oil. Massage for two minutes. Have other greens ready to add to salad bowl (chop endive, destem parsley if using).
  4. Remove peel from orange half and blood orange, carefully cutting away all white pith. Place the skinned orange in your palm over the dressing bowl, round side down for the half orange. Carefully slice out each section, leaving membrane behind, and letting juice and orange segment fall into bowl.
  5. Add kale to the salad bowl, scraping sides with a rubber spatula to ensure all oil goes into the salad. Add the chopped endive, baby greens, and basil or parsley. Toss thoroughly for about a minute to ensure oil from kale leaves is evenly distributed throughout greens. Top with shaved manchego cheese and chopped nuts if desired.
Recipe Notes

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