Fall greens, apples, and cheddar [salad] from Salad Freak: Recipes to Feed a Healthy Obsession (page 220) by Jess Damuck

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute toasted almond oil for walnut oil.

  • Jdleff on January 06, 2026

    Excellent and easy to pull together. I make this a few times/month in the fall/winter.

  • Melissa_427 on December 06, 2024

    A great addition to the Thanksgiving line up. Really enjoyed the seasonality of this dish and an already repeating the dish for a Christmas potluck!

  • katiesue28 on October 21, 2024

    I loved this! Great vinaigrette recipe.

  • ethedens on September 23, 2024

    Very good! Did this as a main. Did not use toasted almond oil due to cost. Would definitely make again. Really like amount of mustard in the dressing. Sweet potatoes kind of bland, but I may just not like sweet potatoes. 4/5

  • FieryFantail on May 06, 2024

    Great salad! I also rubbed the kale and chard to soften but used a touch of olive oil and some salt. I used less greens than indicated. Served with pork fillet.

  • tarae1204 on September 06, 2023

    I liked the addition of Swiss chard to this kale salad - never had that before! I dry rubbed the kale and chard pieces with a little salt to soften them before dressing. Two bundles of greens made an awful lot of salad. The dressing is great.

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