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Fall Green Salad with Apples, Nuts, and Pain d'Épice Dressing

Photo: Annabelle Breakey
Total time 30 mins
Yield Serves 6
The spices in this salad are like those in French gingerbread, or pain d'épice. If you make it with walnut oil, use walnuts; if you make it with hazelnut oil, use hazelnuts.


  • 3/4 cup walnut halves or hazelnuts
  • 2 cups 1/2-in. cubes rustic multigrain loaf with crusts removed
  • 4 tablespoons roasted walnut oil* or roasted hazelnut oil, divided
  • 1 teaspoon orange zest
  • 1/3 cup orange juice
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon ground cloves
  • About 1/4 tsp. each kosher salt and pepper
  • 2 qts. lightly packed small lettuce leaves or pieces, preferably a mix of colors
  • 2 cups lightly packed frisée
  • 1 tart-sweet apple such as Jonathan, thinly sliced

Nutrition Information

  • calories 219
  • caloriesfromfat 73 %
  • protein 4.3 g
  • fat 18 g
  • satfat 1.6 g
  • carbohydrate 14 g
  • fiber 3.9 g
  • sodium 99 mg
  • cholesterol 0.0 mg

How to Make It

  1. Preheat oven to 350°. Put walnuts in a pie pan. In another pie pan, toss bread with 1 tbsp. oil. Bake walnuts and bread, stirring occasionally, until walnuts are golden and croutons are golden and crisp, 12 to 15 minutes. Let cool. Coarsely chop nuts.

  2. Whisk remaining 3 tbsp. oil, the zest, orange juice, spices, and 1/4 tsp. each salt and pepper in a large bowl. Toss gently with lettuce, frisée, apple, nuts, and croutons. Add more salt and pepper to taste if you like.

  3. *Find at well-stocked grocery stores and

  4. Note: Nutritional analysis is per serving.