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Fall Greens and Orange Salad

Photo: Romulo Yanes; Styling: Claire Spollen


Total time 1 hr

Serves 10 to 12

A big, colorful salad is a welcome sight at Thanksgiving. The rich cheese and ginger-apple cider dressing unites the fruit with the greens.


  • 1/4 cup apple cider vinegar
  • 1 tablespoon finely shredded fresh ginger
  • 2 teaspoons honey
  • 2 teaspoons Dijon mustard
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1/2 cup canola oil
  • 3 large oranges
  • About 2 qts. bite-size pieces arugula
  • 1 qt. butter lettuce, torn into bite-size pieces, loosely packed (1 head)
  • 1 qt. hearts of romaine, torn into bite-size pieces, loosely packed (1 head)
  • 1 cup shaved pecorino or parmesan cheese (use a vegetable peeler)

Nutrition Information

  • calories 146
  • caloriesfromfat 70 %
  • protein 2.6 g
  • fat 12 g
  • satfat 2 g
  • carbohydrate 8.7 g
  • fiber 1.7 g
  • sodium 272 mg
  • cholesterol 6.7 mg

How to Make It

  1. Make dressing: Combine apple cider vinegar, ginger, honey, mustard, salt, and pepper in a jar with a tight-fitting lid. Shake until honey dissolves and ingredients are well combined. Add oil and shake vigorously to mix well.

  2. Peel oranges and slice thinly crosswise. Just before serving, toss arugula with 3 tbsp. vinaigrette in a bowl until leaves are coated evenly. Add butter lettuce, romaine, and orange segments and toss gently. Scatter with shaved cheese.

  3. Make ahead: Dressing, up to 2 weeks ahead, chilled; other ingredients can be prepped several hours ahead and chilled separately.