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Harvest Salad with Frisée and Apples

Harvest Salad with Apples and Frisée

Celebrate autumn with this harvest salad with apples and frisée —crisp frisée, tart apples, and a warm, flavorful dressing. Perfect for your fall table!
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Prep Time: 25 minutes
Total Time: 25 minutes

Nutrition

Calories: 618kcal | Carbohydrates: 62g | Protein: 12g | Fat: 40g | Saturated Fat: 5g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 1527mg | Potassium: 1277mg | Fiber: 15g | Sugar: 41g | Vitamin A: 9150IU | Vitamin C: 81mg | Calcium: 319mg | Iron: 6mg
Calories: 618kcal
Servings: 2

Ingredients

Dressing

  • ¼ cup mayo (preferably homemade)
  • 1 tablespoon lemon juice
  • 2 tablespoon red wine vinegar
  • 1 tablespoon honey
  • 1 tablespoon dijon mustard
  • 2 tablespoon fresh dill (minced)
  • 1 clove garlic (minced)
  • 1 teaspoon celery seed
  • ½ teaspoon cracked pepper
  • 1 teaspoon salt

Salad

  • 1 head frisée (or other bitter green like escarole or curly endive, torn into bite size pieces)
  • 1 cup parsley (or dill, roughly torn)
  • ½ bulb fennel (shaved thinly on a mandolin or straight blade of a box grater)
  • ½ cup dried cranberries (or raisins)
  • ½ cup almonds (toasted and crushed, some saved for topping)
  • ½ apple (sliced very thinly into wedges)

Instructions

Dressing

  • Toss all of the dressing ingredients into a large bowl and whisk until well combined and smooth. The dressing should be creamy but still drip off a spoon, if it's too thin add some more mayo. Adjust salt and vinegar to taste.

Salad

  • Add the Frisée, parsley, fennel, cranberries, and half of the almonds to the bowl and toss well.
  • Remove handfuls of the salad to individual serving dishes and top with the apple slices, remaining almonds, and a crack pepper if wanted.

Notes

Granny smith or other green apples work well for salads. 
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