Flavorful & Flexible Winter Chopped Salad: A Bright and Crunchy Seasonal Delight
Enjoy a delightful combination of crunchy winter vegetables, crisp apples, and savory cheese, all brought together with a tangy apple cider vinaigrette in this bright and flexible chopped salad.
Equipment
- Large bowl
- Small Bowl
- whisk
Ingredients
Salad
- 3 cups diced crunchy raw winter vegetables in any combo (pick at least 3 types, such as carrots, fennel, celery, radishes, jicama, daikon, kohlrabi)
- 3 cups shredded crunchy lettuce/cabbage (such as little gems, romaine hearts, or any variety of cabbage)
- 2 crisp apples crisp apples, diced such as Pink Lady, Honey Crisp, or Granny Smith
- ½ cup roasted nuts, chopped such as almonds, hazelnuts, pecans, or walnuts
- ½ cup diced flavorful hard cheese such as Parmesan, Pecorino, aged Cheddar, aged Gruyere (leave out for vegan version)
- 2 tablespoons minced chives or sliced scallions or 3 sliced scallions
Dressing
- 3 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 2 1/2 tablespoons extra-virgin olive oil
- 3/4 teaspoon kosher salt (I used Diamond Crystal brand)
- to taste Freshly ground black pepper
Instructions
Instructions
- Combine the diced vegetables, lettuce or cabbage, apples, nuts, cheese (if using), and chives in a large bowl. Toss all the ingredients together well to ensure an even mix.
- In a separate small bowl, whisk together the apple cider vinegar, Dijon mustard, olive oil, kosher salt, and several generous grinds of black pepper until thoroughly combined.
- Drizzle the prepared dressing over the salad mixture in the large bowl. Toss again to ensure all ingredients are coated with the dressing, then serve the salad immediately.
Notes
Leftovers can be stored in a covered container in the refrigerator and will remain tasty for the next day. This recipe yields 4 to 5 servings.