Honeycrisp Radish Salad with Apple Cider Dijon Vinaigrette

Fall salads work best when they lean into contrast, and this one, from our friend youneedataste, is built on it. Crisp, sweet Honeycrisp apple meets sharp radish. Shaved fennel adds a faint anise note, a handful of dill and parsley keeps it bright, and crumbled goat cheese and toasted walnuts bring the richness that makes a salad feel like a meal.

The vinaigrette pulls it all together, and it starts with extra virgin olive oil. Whisked with apple cider vinegar, honey, Dijon, and a little grated garlic, a high-phenolic extra virgin olive oil brings more than body. That peppery finish at the back of your throat comes from its polyphenols, the same compounds early research suggests support heart and metabolic health. In a dressing this simple, the oil is the backbone of the flavor, and the peppery bite plays well against the apple's sweetness.

It comes together in about fifteen minutes and holds up on a fall gathering table or alongside a weeknight roast chicken. Finish with one more drizzle of olive oil right before serving. It's the step that makes the whole bowl taste finished.

Honeycrisp Radish Salad

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Servings

4

This refreshing salad combines the crunch of radishes and fennel with the sweetness of Honeycrisp apples. Tossed in a tangy apple cider Dijon vinaigrette and topped with goat cheese and walnuts, it's perfect for any fall occasion.

Author:

kyoord

Ingredients

SALAD

• Radishes, quartered

• 1/2 fennel bulb, thinly sliced

• 1 Honeycrisp apple, cut into 1/2-inch cubes

• 3 green onions, thinly sliced

• 1/4 cup fresh dill, chopped

• 1/4 cup fresh parsley, chopped

• 1/2 cup crumbled goat cheese

• 1/2 cup walnuts, toasted and roughly chopped

APPLE CIDER DIJON VINAIGRETTE

• 1/4 cup high-phenolic extra virgin olive oil

• 2 tbsp apple cider vinegar

• 1 tbsp honey

• 1 tbsp Dijon mustard

• 1 clove garlic, grated

• 1/2 tsp salt

• 1/4 tsp black pepper

Directions

1. Whisk together the olive oil, apple cider vinegar, honey, Dijon, garlic, salt, and pepper.

2. Add the radishes, fennel, apple, green onions, dill, and parsley to a large bowl. Toss with the vinaigrette.

3. Finish with crumbled goat cheese and toasted walnuts. Add an extra drizzle of EVOO. Serve immediately or chill briefly before serving.

FAQ: Honeycrisp Radish Salad

Can I make radish apple salad ahead of time?

 The dressing keeps for about a week in the fridge. Toss the salad and add the cheese and walnuts just before serving so the apple and walnuts stay crisp.

How do I keep the apple from browning?

Toss the cubes in the vinaigrette right away. The vinegar slows browning.

What can I use instead of goat cheese?

Feta or shaved Parmesan both work.

What olive oil is best for salad dressing?

A fresh, high-phenolic extra virgin olive oil. In an uncooked dressing, its peppery flavor and polyphenols come through intact.