by: Emmanuel Duverneau
Cook Time
20 minutes
Prep Time
35 minutes
Yield
6 servings
Total Time
20 minutes
Prep Time
35 minutes
Yield
6 servings
summary
This autumn chopped salad with orange vinaigrette recipe is a lighter dish packed with the flavors of fall. It combines fall produce like crisp apples, sweet potatoes and kale along with toasted walnuts coated with the warm spices of cinnamon and brown sugar. The salad is finished off with a zesty orange vinaigrette.
ingredients
- Salad Ingredients
- 1 sweet potato, chopped
- Extra-virgin olive oil
- Salt, to taste
- Pepper, to taste
- 4 cups kale, chopped
- ½ medium head radicchio, chopped
- 2 red apples, chopped
- ½ cup dill, chopped
- ½ cup parsley, chopped
- 1 cup crumbled blue cheese
- Toasted Walnuts Ingredients
- 2 tablespoons butter
- 1 tablespoon brown sugar
- ½ teaspoon cinnamon
- 2 cups raw walnuts, roughly chopped
- Kosher salt, to taste
- Vinaigrette Ingredients
- ½ shallot, finely diced
- ⅓ cup extra-virgin olive oil
- 2 teaspoons honey
- 2 tablespoons Dijon mustard
- 2 tablespoons white wine vinegar
- 1 orange, zested
- ⅓ cup fresh orange juice
- ½ teaspoon salt
- ¼ teaspoon pepper
directions
- Preheat oven to 350°F.
- On a baking sheet, toss sweet potatoes with olive oil, salt and pepper and roast for 25–30 minutes until soft and lightly browned.
- Meanwhile, add the kale to a large serving bowl and massage with a drizzle of olive oil and a pinch of salt. Add radicchio, apples, dill, parsley and blue cheese to the bowl. Set aside.
- In a large skillet over medium heat, melt butter and whisk in brown sugar and cinnamon until smooth. Add walnuts and stir until evenly coated with the butter mixture, about 2 minutes. Transfer mixture to a baking sheet and sprinkle with a pinch of kosher salt. Bake for 5–7 minutes until walnuts are crispy and deep brown. Set aside to cool.
- To make the orange vinaigrette, add the shallot, olive oil, honey, Dijon mustard, white wine vinegar, orange zest and juice, salt and pepper to a mixing bowl and whisk until emulsified. Set aside until ready to serve.
- Remove sweet potatoes from the oven and let cool slightly before adding to the serving bowl.
- Top the chopped salad with toasted walnuts, toss with orange vinaigrette, serve and enjoy.
