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Fall Honeycrisp Collard Green Salad | Apple Mustard Vinaigrette

Honeycrisp Collard Green Salad

Crunchy honeycrisp apple with superfood, shredded collard greens and roasted squash cloaked in a subtle sweet apple mustard vinaigrette.

Ingredients

Apple Mustard Vinaigrette

Fall Honeycrisp Collard Green Salad

Instructions

Apple Mustard Vinaigrette

  1. In a food processor or blender¹ add all ingredients except olive oil.  Purée for thirty seconds until honey and vinegar are totally combined.
  2. Add olive oil to the dressing mixture and blend on high for 15-20 seconds.  Olive oil should be emulsified (shouldn’t separate from the vinegar) but over processing will make the dressing thick.
  3. Set aside while assembling the salad ingredients.

Fall Honeycrisp Collard Green Salad

  1. Preheat the oven to 375°F.  Cut the buttercup squash into quarters.  Remove seeds and stringy pulp.  Drizzle with olive oil and sprinkle with a pinch of salt and black pepper.  Bake for 30 minutes until squash is tender.  Let cool.
  2. Wash collard green leaves thoroughly.  Remove the large stem.  Stacking the leaves on top of each other, slice in thin strips, about 1/4-inch thick.  Add to a large bowl and toss with the dressing and pine nuts.
  3. Buttercup squash should be cool enough to handle.  Peel the skin away and cut into rough 1/2-inch cubes.  Add to the collard greens and toss lightly.
  4. Plate the collard greens and squash on serving platter.  Top with thinly sliced apple slices, distributing evenly.

Notes

¹ A whisk can be used in place of a food processor, it will just take a little more time to incorporate the ingredients.

² If pre-shredded collard greens are available at the store, opt for that time saving option.

Fall Honeycrisp Collard Green Salad will hold up for 3 days when stored in an air tight container and refrigerated.