A Perfect Autumn Salad - for Thanksgiving and Beyond

A Perfect Autumn Salad – for Thanksgiving and Beyond

Searching for a wonderful autumn-y, crunchy, yummy, interesting salad that even Mike-y will like? Do you love kale salad but enough with the kale salads already? I hear you. This is so good, and so deliciously seasonal, and no cooking required…that is my kind of cooking. Especially so close to Thanksgiving. This would even be great served at Thanksgiving.

Searching for a wonderful autumn-y, crunchy, yummy, interesting salad that even Mike-y will like? Do you love kale salad but enough with the kale salads already? I hear you.  Gather ’round. This is so good, so deliciously seasonal, so healthy (shhh), and so not-kale-and-yet-kin, that you will relish both making and eating it. No cooking required…that is my kind of cooking. Especially so close to Thanksgiving. This would even be great at Thanksgiving.

Ace chef Stephanie Valentine sprang this on us the other night, and I was besotted at first bite. In addition to the title ingredients, there are fresh herbs, olives and oranges. Does it sound weird? Trust me. You will swoon, honestly. It’s pretty, too.

Chard, Apple, Walnut, Avocado and Herb Salad
Chard, Avocado, Apple and Walnut Salad
Serves 4
A different and delicious savory salad that could be a starter or main course, with a wonderful contrast of autumn flavors and textures.
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Prep Time
30 min
Prep Time
30 min
Ingredients
  1. 1 bunch chard (Rainbow, if available), washed, stemmed and cut into 1-inch ribbons
  2. 3 to 5 tablespoons extra virgin olive oil
  3. 2 medium oranges, peeled and sectioned, removing all white stuff("supremed"), juice reserved
  4. 1 avocado, peeled and cut into 1/4-inch cubes
  5. 1 apple, cut into 1/2-inch cubes
  6. 1/2 medium red onion, diced
  7. 1/2 cup green olives, pitted and sliced
  8. 2 tablespoons apple cider vinegar
  9. 1/2 cup walnuts, lightly toasted and crushed
  10. 1/2 cup chopped fresh herbs such as tarragon, basil, mint, dill, and/or parsley
Instructions
  1. Combine the chard and 3 tablespoons of olive oil in a bowl. Cover and refrigerate one hour. This softens and somewhat "cooks" the leaves.
  2. Add remaining ingredients except remaining olive oil and citrus juice.
  3. When ready to serve, season with salt and pepper, and sprinkle to taste with the vinegar, and a few tablespoons of the citrus juice, and olive oil.
Notes
  1. Says Steph, "I like to use my hands to massage the greens a bit and work some of the avocado and walnut into the dressing."
Frances Schultz http://www.francesschultz.com/

17 Comments

  1. Katherine Powell

    Although I am running late as usual I would love to have the JPEG for the wonderful wonderful Thanksgiving place cards. Love your blog and always look forward to it and your humor. Happy Thanksgiving !! Gobble Gobble

  2. Alejandro Saralegui

    Hey, this looks and sounds delicious! Bob used to grow a variety of Swiss chard named red rhubarb.. confused the hell out of the gardeners. But it was dramatically bloody red! You may want to try growing it. If I have extra seedlings next Spring I’ll give you a shout. Happy Thanksgiving!

  3. Hollye Jacobs

    You had me at Kale.
    Happiest of Thanksgivngs to you and your adorable cowboy, dear Frances!
    Xxx

    • Thank you ALL for your well wishes, and I hope you know they are all coming back to you from us at Rancho La Gobble-o! 😉

  4. I just died in your arms tonight! Wow. Thanks, Frannie. Yum ee

  5. Frances, My sister makes the most FAB salad each Thanksgiving called Harvest Pear Salad! She has already starting marinating the pears and strawberries in orange juice and lemon juice..are you feeling a twang in your mouth! She tosses the lettuces together with these delectable sliced, marinated pears, toasted pecans, crumbled blue cheese and red onion in a vinaigrette that she makes. I will send you the recipe!! I live for your posts…I transport myself wherever you are!!! Such an escape during this crazy time of year!!! May blessings abound! Love, Mary Mac

    • This sounds amazing, MaryMac, and I would love the recipe. WOW, thank you. And Happy Thanksgiving and blessings to you, too. See Mary Foy’s comment if you haven’t already. xo F

  6. Alejandro Saralegui

    Hey, this looks and sounds delicious! Bob used to grow a variety of Swiss chard named red rhubarb.. confused the hell out of the gardeners. But it was dramatically bloody red! You may wan to try growing it. If I have extra seedlings next Spring I’ll give you a shout. Happy Thanksgiving!

  7. Mary Foy Ragsdale

    Would this Mary Mac be my friend, Mary McWilliams, from Atlanta?!!!

  8. harriet spencer

    Where are the apples in the recipe?

    • Oh my heavens Harriet! Thank you! Just cut a medium one into small cubes and toss it in with the rest, and I will revise the recipe!

  9. Sounds delish! Chef Steph does it again. Happy Turkey Day to all at the ranch. xo Cynthia

  10. Yummm! Sounds delicious, as does Mary Mac’s, would you please post her recipe? In charge of desserts for Thanksgiving, but definitely making this salad over the long weekend. Sending best wishes to you and His Grace for a wonderful, blessed Thanksgiving!

  11. Linda Dabney

    Looks and sounds yummy. Thanks for the recipe’s printability.
    I’d rather have Steph!
    XO, Linda

  12. Linda Dabney

    P.S. A friend advised me to buy hard avocados and ripen them myself. His theory is that avocados that feel ready could have been dropped 10 times and when cut into, are unusable.
    Linda

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