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Autumn Crunch Salad by Magnolia Days

Autumn Crunch Salad

Autumn Crunch Salad combines flavors and produce of the season with a citrus dressing. It's a salad to make and take to potlucks and parties.
Course Salad
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 8 servings
Author Renee

Ingredients

For the honey tangerine dressing:

  • 1 teaspoon Dijon mustard
  • 1 tablespoon honey
  • 1 small garlic clove minced
  • 1 1/2 teaspoon chopped shallot
  • 1 teaspoon grated tangerine zest
  • 1/3 cup fresh tangerine juice
  • 1 tablespoon white wine vinegar
  • Pinch of salt and pepper
  • 1/2 cup canola oil

For the salad:

  • 1 head Napa cabbage thinly sliced
  • 1/2 head radicchio thinly sliced
  • 1/2 pound Brussels sprouts thinly sliced
  • 1 shallot thinly sliced
  • 1 apple Honeycrisp recommended, thinly sliced
  • 1/2 cup toasted pine nuts
  • 1/2 cup golden raisins

Instructions

For the honey tangerine dressing:

  1. Place mustard, honey, garlic, shallot, tangerine zest and juice, vinegar, salt and pepper in a blender. Blend on high speed until combined.
  2. Turn blender to low speed and slowly drizzle in oil.

For the salad:

  1. Combine cabbage, radicchio, Brussels sprouts, shallot, apples, pine nuts, and raisins in a large bowl.
  2. Pour dressing over salad and toss gently. Cover and chill for at least 20 minutes or up to 1 hour.
  3. Toss again just prior to serving.

Recipe Notes

Autumn Crunch Salad combines flavors and produce of the season with a citrus dressing. It's a salad to make and take to potlucks and parties.