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

Photo: Annabelle Breakey

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.

Yield: Serves 6
Recipe from Sunset

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 219
  • Calories from fat: 73%
  • Protein: 4.3g
  • Fat: 18g
  • Saturated fat: 1.6g
  • Carbohydrate: 14g
  • Fiber: 3.9g
  • Sodium: 99mg
  • Cholesterol: 0.0mg


  • 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


  1. 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. 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 latourangelle.com
  4. Note: Nutritional analysis is per serving.
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