Two kinds of apples bring sweet and tart into play here. They serve as a wonderful counterpoint to chopped raw rutabaga, which is further enhanced by a date vinaigrette that features raw apple cider vinegar. With minimal effort and entry-level knife skills, a fresh and oh-so-healthy salad emerges. Do you wonder whether the picky eaters at your house will eat raw rutabagas? Ssssshhhh! Don’t tell them until they’ve tried a bite. They’re crunchy and delicious, and very different from boiled or roasted versions.
Print
Apple and Rutabaga Salad with Date Vinaigrette
Description
Create an autumn salad right at home.
Ingredients
Scale
For the vinaigrette:
- 1/4 cup raw apple cider vinegar
- 3 dates, pitted
- 1 tbsp preserved lemon mustard
- Juice of 1 lemon
- 1/2 cup olive oil
- Salt and pepper to taste
For the salad:
- 1 bunch lacinato kale
- 1 Honeycrisp apple
- 4 dates, pitted and chopped
- 1 Granny Smith apple
- 1 rutabaga
Instructions
- In a blender mix together all of the vinaigrette ingredients and blend until smooth and emulsified. Season with salt and pepper to taste. Set aside.
- Chop kale and add to a large bowl. Add half of the vinaigrette and massage the kale.
- Chop apples, dates, and rutabaga then add to the massaged kale.
- Drizzle with more vinaigrette and serve. You can add a protein to this as well, like chicken breast.
Recipe and Styling by Anna Franklin
Story by Keith Recker
Photography by Dave Bryce
Dinnerware courtesy of Blue Pheasant
Subscribe to TABLE Magazine‘s print edition.
