Heirloom Meals: Savoring Yesterday's Traditions Today

Dawn DeAngelis’ Winter Green Salad with Walnuts and Apples

Winter Green Salad with Walnuts and Apples


  • 2 red apples such as Gala or Idared
  • 1/2 cup cinder vinegar
  • 1 cup water
  • 1/2 cup sugar
  • 1 tsp salt
  • 1/2 cup (3 oz.) walnut halves
  • 1/4 cup olive oil
  • 1 bunch (1 lb.) collard greens
  • 1/2 tsp kosher salt

Make pickled apples: Directions

  1. Quarter and core apples, then cut each quarter lengthwise into 1/8-inch-thick slices.
  2. Boil vinegar, water, sugar, salt, and pickling spice in a saucepan, stirring, until sugar is dissolved.
  3. Add apples and return to a boil. Transfer to a heatproof bowl and cool. Chill, uncovered, until cold, about 1 hour.

Prepare nuts while apples chill: Directions

  1. Toast walnuts in oil in a small skillet over moderate heat, stirring occasionally, until a shade darker.
  2. Cool nuts in oil. Transfer nuts to a cutting board with a slotted spoon, reserving oil.
  3. Coarsely chop 1 tablespoon nuts and finely chop remaining nuts.

Preparing Collard Greens Directions

  1. Halve each collard leaf lengthwise with kitchen shears or a sharp knife, cutting out and discarding center ribs.
  2. Stack leaves and cut crosswise into 1/4-inch-wide strips. Transfer to a large bowl.

Just before serving Directions

  1. Transfer all nuts and oil from skillet to collards and toss with 1/2 teaspoon salt and pepper to taste.
  2. Add apple slices, discarding pickling liquid and spices, and toss again.
  • Prep time: 1 hour
  • Cook time: 25 minutes
  • Total time: 1 hour & 30 minutes

Yield: 6-8 servings

Categories: Carole's Concoctions

Tags: collard greens, apples, salad, heirloom meals, heirloom recipe