Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Winter Salad with Spiced Maple Vinaigrette

Scott Phillips

Servings: 4 to 6

This salad combines favorite cold-weather flavors: maple, warming spices like clove and allspice, earthy root vegetables, and sharp Cheddar. Cabot Clothbound, an English-style Cheddar made in Vermont, is particularly good here.

Ingredients

For the vinaigrette

  • 3 Tbs. grade B pure maple syrup
  • 1/2 cinnamon stick
  • 2 whole allspice berries
  • 1 small whole clove
  • 1 whole star anise
  • 1/2 tsp. grated peeled fresh ginger
  • 2 Tbs. apple cider vinegar
  • 1/3 cup neutral oil, such as grapeseed or vegetable
  • Kosher salt and freshly ground black pepper

For the salad

  • 5 oz. (5 packed cups) mesclun salad mix
  • 5 oz. head frisée, trimmed and torn into bite-size pieces
  • 1 small turnip
  • 1 small carrot
  • 1 small parsnip
  • 1/4 cup shelled sunflower seeds, toasted
  • 4 oz. aged sharp Cheddar, crumbled

Nutritional Information

      Calories (kcal) : 280
      Fat Calories (kcal): 190
      Fat (g): 22
      Saturated Fat (g): 6
      Polyunsaturated Fat (g): 11
      Monounsaturated Fat (g): 4.5
      Cholesterol (mg): 20
      Sodium (mg): 300
      Carbohydrates (g): 16
      Fiber (g): 3
      Protein (g): 7

Preparation

Make the vinaigrette

  • Combine the maple syrup, cinnamon, allspice, clove, star anise, ginger, and 1 Tbs. water in a 1-quart saucepan. Simmer on medium-low heat to infuse the flavors and thicken slightly, about 3 minutes. Stir in the vinegar, and strain through a fine-mesh sieve into a medium bowl. Whisk in the oil in a slow stream (it won’t emulsify), and season to taste with salt and pepper. Set aside and allow to cool to room temperature.

Make the salad

  • Combine the mesclun and frisée in a large bowl. Peel the turnip, carrot, and parsnip. Using the peeler, shave each into thin ribbons into the bowl. Add the sunflower seeds and half of the cheese. Whisk the vinaigrette to recombine, then toss the salad with enough to coat. Serve sprinkled with the remaining cheese.

Reviews

Rate or Review

Reviews

  • fortkcook | 12/02/2015

    Wow! This is really good. I made it exactly as written, including the Cabot clothbound, except that I used radicchio and escarole, and I added pumpkin seeds instead of sunflower and also threw in some dried cranberries. Lovely alternative to my usual salad rut.

  • Brockton | 01/19/2014

    We made this without turnip. We were very happy with the delicious combinations. Our kids loved it too!

  • LisaBarrett | 01/18/2014

    Suspend disbelief and stick with it. When we tasted the dressing alone, we thought "BLECH". But when the salad was all tossed together, it was pretty good. Unusual. We used Cabot clothbound. Could do without the parsnip.

  • aby | 01/13/2014

    excellent - I was surprised and pleased with the taste of the raw root vegetables and with the dressing, a great and unusual combination.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Livorno, Italy (511)

In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks