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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.
Prep Time 20 minutes
Total Time 20 minutes
Servings 8 servings
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:
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Place mustard, honey, garlic, shallot, tangerine zest and juice, vinegar, salt and pepper in a blender. Blend on high speed until combined.
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Turn blender to low speed and slowly drizzle in oil.
For the salad:
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Combine cabbage, radicchio, Brussels sprouts, shallot, apples, pine nuts, and raisins in a large bowl.
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Pour dressing over salad and toss gently. Cover and chill for at least 20 minutes or up to 1 hour.
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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.