Apple and Rutabaga Salad with Date Vinaigrette

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.

Apple and Rutabaga Salad with Date Vinaigrette Recipe


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


  1. 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.
  2. Chop kale and add to a large bowl. Add half of the vinaigrette and massage the kale.
  3. Chop apples, dates, and rutabaga then add to the massaged kale.
  4. 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

A footer photo with a grey and white marble background, three TABLE Magazines and subscribe info and button

Subscribe to TABLE Magazine‘s print edition.


Choose your region

We respect your privacy.


Related Articles

How to Make an Espresso Spritz

Get an energy boost with your cocktail.

Pickled Ramps

Find your new favorite way to use springtime ramps.

Kohlrabi Flan

Kohlrabi is simpler to use than you may think.