The ingredients for Kaleidoscopic Apple Salad were sent to us by Joanne Scheuble of Cambridge, Massachusetts. She enthused about a salad named “Green & Nutty,” one of two salads featuring apples at her neighborhood Tatte Bakery and Café.
The menu listed ingredients but not proportions. Joanne estimated the relative amounts of the ingredients, to which we made a few adjustments.
The result is a rich and complex salad, with a light orange vinaigrette dressing accenting soft greens, crisp apples, dense apricots and cranberries, firm sunflower and pumpkin seeds, smooth edamame beans, creamy goat cheese, and tiny black sesame seeds.
“The sesame seeds add a great touch of color and a tasty surprise,” says Joanne. “The whole set of flavors work really well together.”
We couldn’t agree more.
4 c baby romaine lettuce
2 c baby arugula
1 large apple, cored and diced small
1 c cooked edamame beans
¾ c dried apricots, chopped
½ c dried cranberries
2 T roasted sunflower seeds
2 T pumpkin seeds
1 T black sesame seeds
orange vinaigrette
goat cheese
In a large bowl, lightly toss together greens, fruit, seeds, and half the dressing from the recipe below. Serve with dollops of goat cheese on top.
Serves 6.
Orange vinaigrette
1 orange
2 T balsamic vinegar
1 T Dijon mustard
2 t honey
1 t orange zest
black pepper
Grate zest from orange, and then juice it, yielding between ¼ and ⅓ cup. Blend juice with other ingredients by shaking in an airtight container. Makes enough for two salads.