This salad boasts a sweet and tangy apple cider vinaigrette with a bold apple flavor that coats the layers of bitterness, pepperiness, and earthiness from the other ingredients in the salad. Many of the ingredients for the gorgeous fall salad are available at the Market!

Fall Salad with Apples, Brussels Sprouts, and Apple Cider Vinaigrette

Recipe developed by Nicole Hopper; text written by Breana Killeen. It appeared in the Sept 2025 edition of Food & Wine magazine.

Servings: 6

Vinaigrette

  • 1 cup fresh apple cider
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons very thinly sliced shallot
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/3 cup extra virgin-olive oil

Salad

  • 1 head radicchio, quartered, cored, and thinly sliced (about 4 cups)
  • 3 cups baby arugula
  • 8 ounces fresh brussels sprouts, thinly sliced or shaved (about 2 1/2 cups)
  • 1/4 teaspoon kosher salt
  • 1/2 cup chopped toasted walnuts, plus more for garnish (for a touch of sweetness substitute candied walnuts)
  • 2 ounces Asiago cheese, shaved (about 1 cup), divided
  • 6 prosciutto slices (about 3 ounces)
  • 1 sweet-tart apple (such as Honeycrisp, Evercrisp, or Ludacrisp), unpeeled and thinly sliced (about 1 1/3 cups)

Directions

  1. Make the vinaigrette: Bring apple cider to a boil in a small saucepan over medium-high. Boil, stirring occasionally, until reduced to 1/4 cup, 10 to 12 minutes. Pour into a small heatproof bowl; set aside, and let cool slightly, about 10 minutes.
  2. Whisk vinegar, shallot, mustard, salt, and pepper into cider until well combined. Gradually whisk in oil, whisking constantly, until emulsified, about 2 minutes. Set aside.
  3. Make the salad: Toss together radicchio, arugula, brussels sprouts, and salt in a large bowl until combined. Add walnuts, half of the cheese (about 1/2 cup), and 1/2 cup reserved vinaigrette; toss to coat.
  4. Arrange prosciutto and apple on top of salad, and sprinkle with remaining half of shaved cheese (about 1/2 cup). Garnish with additional walnuts, and serve with remaining vinaigrette (about 1/4 cup) on the side. Serve immediately.
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