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For the cider-pumpkin spice vinaigrette
  • 1 shallot, grated
  • 2 tablespoons grainy mustard
  • 3 tablespoons maple syrup
  • 1/4 cup cider vinegar
  • 1/2 cup EVOO – Extra Virgin Olive Oil
  • Salt and pepper
  • 1 rounded teaspoon pumpkin pie spice
For the salad
  • 2 Honeycrisp apples, quartered, cored and thinly sliced
  • Juice of 1 lemon
  • 3 to 4 ribs celery with leafy tops, very thinly sliced on an angle
  • 1 red onion, chopped
  • 1 bunch flat-leaf kale, stemmed and shredded into 1/2-inch slices
  • 1/2 cup dried cranberries, plumped in hot water and drained
  • Toasted pepitas (pumpkin seeds) and/or chopped smoked almonds, to garnish


Serves: 6 servings


Whisk shallots, mustard, syrup and cider together. Stream in olive oil while whisking to emulsify; season with salt, pepper and pumpkin spice.

Dress apples with lemon juice and combine with celery, onion, kale, cranberries, pepitas and/or smoked almonds in a large salad bowl. Toss with dressing to coat.