Fall Honeycrisp Collard Green Salad | Apple Mustard Vinaigrette Recipe
Crunchy honeycrisp apple with superfood, shredded collard greens and roasted squash cloaked in a subtle sweet apple mustard vinaigrette.
How to Make the Best Fall Honeycrisp Collard Green Salad | Apple Mustard Vinaigrette
This fall honeycrisp collard green salad is a stunning celebration of autumn flavors and textures. The crisp, thinly-sliced honeycrisp apple brings a natural sweetness and refreshing crunch, while the nutrient-dense collard greens provide a hearty, superfood base. Roasted buttercup squash adds a subtle earthiness and creamy texture that perfectly complements the bright, crisp elements.
The apple mustard vinaigrette is the real star of this dish—a perfectly balanced blend of sweet and tangy notes that ties everything together. Made with apple cider vinegar, whole grain mustard, and raw honey, it creates a dressing that’s both sophisticated and approachable. The mustard’s subtle spice plays beautifully against the honey’s sweetness and the apple’s natural fruit notes.
Topped with toasted pine nuts for added richness and crunch, this salad makes a beautiful side dish for fall gatherings or a light, satisfying lunch on its own. It’s the kind of salad that proves healthy eating can be both delicious and visually stunning.
Fall Honeycrisp Collard Green Salad | Apple Mustard Vinaigrette
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
- Whisk together apple cider vinegar, olive oil, whole grain mustard, lemon juice, raw honey, and salt in a bowl.
- Stir until well combined and emulsified.
Fall Honeycrisp Collard Green Salad
- Place shredded collard greens in a large salad bowl.
- Toss the collard greens with the apple mustard vinaigrette.
- Add the sliced honeycrisp apple and roasted buttercup squash to the salad.
- Top with pine nuts and serve immediately.
Notes
- Roast the buttercup squash at 400°F for about 25-30 minutes until tender.
- For best results, prepare the vinaigrette just before serving to preserve the crisp texture of the apples and greens.