In years past, once the summer gardening season was over I pretty much closed up shop and waited for spring. Not this year: it’s mid-November and I’m still enjoying fresh garden greens now that I know which ones are hearty enough to withstand chilly weather.
Sorrel is one such green and mine’s doing great: I’ve read it does well in temperatures as low as 10 degrees F! I’ve also got lots of different lettuces as well as kale in my garden right now, and I love combining them all in salads.
This particular salad is perfect for fall because it also features local apples that are so crunchy and delicious this time of year. Walnuts and a bit of flavorful cheese perk this up even more, and the maple-laced dressing gilds the lily, so to speak.
Green Salad with Apples and Walnuts
Yield: Serves 2
For the salad:
- approximately 2 cups of lettuce, torn into bite-size pieces (I used homegrown green leaf lettuce)
- approximately 1 cup of shredded kale (I used Tuscan kale)
- approximately 1 cup of sorrel (I used homegrown; if you can’t find sorrel, use additional lettuce or kale)
- 1/2 cup chopped apple, or more to taste (I used a local Golden Delicious apple)…for a nice presentation, you could slice the apple thinly instead
- cubed flesh from 1/2 ripe avocado
- 1/4 cup chopped walnuts, or more to taste
- 2 tablespoons crumbled goat cheese, Bleu cheese, or Gorgonzola cheese
- Freshly ground black pepper
For the dressing:
- 1 tablespoon toasted walnut or olive oil
- 1 tablespoon pure maple syrup
- 1/2 tablespoon balsamic vinegar
1. Toss greens together in a medium bowl.
2. In a smaller bowl, mix the dressing ingredients and pour over the greens. Using very clean hands, massage the dressing into the greens. This will help to tenderize them, especially the kale.
3. Add the rest of the ingredients to the greens and toss gently, then sprinkle with cheese and freshly ground black pepper before serving.
–Winnie Abramson writes the organic gardening and food blog Healthy Green Kitchen.
Photo credits: Winnie Abramson