Name: Late-Fall Salad with Apple and Pumpkin Spice Vinaigrette
Ingredients: 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; 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

Food & Fun - By Rachael Ray on Wed, 11/15/2017 - 06:00

Ingredients

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

Preparation

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.