Apple Lettuce Salad

The ISFA work continues — another kitchen table this week, another young family with numbers that might work. I sat across from a couple in Poweshiek County and laid out the grants and watched their faces change from fear to possibility, and the change is the thing I live for now.

I made apple pie with Marlene crust this week — the fall version, the one that fills the kitchen with the smell that means this time of year, this stage of life, this specific Tuesday when the stove is warm and the family is fed and the feeding is the point. Kevin ate seconds. The man always eats seconds. The eating is the approval and the approval is the marriage.

The garden winding down. Corn stalks brown and leaning. Last peppers picked before frost. Jack's garlic going in — the patience crop, planted now for next July. Nine months underground. The faith that the future needs what the present plants.

After a week of sitting across from families trying to find their footing and an afternoon elbow-deep in pie crust, I wanted something that felt like the garden itself — the last bright, honest thing before everything goes to ground. The apples are still coming in and the lettuce has been holding on, and this salad is the simplest way I know to say: we’re not done yet. There’s still sweetness left in the season.

Prep Time: 15 min | Cook Time: 0 min | Total Time: 15 min | Servings: 6

Ingredients

1 large head romaine or leaf lettuce, torn into bite-sized pieces
2 medium apples (such as Honeycrisp or Gala), cored and thinly sliced
1/2 cup shredded cheddar cheese
1/4 cup chopped walnuts or pecans, toasted
1/4 cup dried cranberries
3 green onions, thinly sliced
3 tablespoons olive oil
2 tablespoons apple cider vinegar
1 tablespoon honey
1/2 teaspoon Dijon mustard
Salt and black pepper to taste

Instructions

Prep the greens. Wash and thoroughly dry the lettuce. Tear into bite-sized pieces and place in a large salad bowl.
Slice the apples. Core the apples and slice thinly. If making ahead, toss slices in a little lemon juice to prevent browning.
Toast the nuts. In a dry skillet over medium heat, toast the walnuts or pecans for 3–4 minutes, stirring frequently, until fragrant. Remove from heat and let cool.
Make the dressing. In a small jar or bowl, whisk together the olive oil, apple cider vinegar, honey, and Dijon mustard until smooth and emulsified. Season with salt and pepper to taste.
Assemble the salad. Layer the apple slices, shredded cheddar, toasted nuts, dried cranberries, and green onions over the lettuce.
Dress and serve. Drizzle the dressing over the salad just before serving and toss gently to coat. Serve immediately.

Nutrition (per serving)

Apple Lettuce Salad — The Harvest Table Still Has Something Left to Give