So I’m sitting here in my pj’s having coffee & dreaming of this beautiful, nutritious salad I’ve wanted to share with you for weeks now. It’s just too good to keep to myself, and I hope you love it.

If you have never tried Savoy cabbage, you don’t know what you’ve been missing! A little softer, sweeter, and milder tasting than other traditional cabbage, Savoy cabbage is super versatile and can be used in nearly any recipe calling for cabbage–and I think you’ll be happy with the results. In fact, European nations use this type almost exclusively!

Savoy cabbage is available year-round, though it is more of a fall/winter crop like many members of the Brassica family (like Brussels sprouts), so it’s best to catch it while it’s in season. I love to get it from local growers at our farmer’s market.

The leaves of the Savoy cabbage are beautifully textured, with its name in French meaning “the crinkling of leaves.” They are perfectly suited for salads, as they are already a little softer, and I like to massage them a little to soften them even more. The flavor pairs well with apples, garlic, onions, dill, and thyme, amongst other herbs.

Without further ado, let’s get started! Who’s hungry?

The perfect salad for autumn & winter days, using produce in season.

Apple, Walnut, and Savoy Cabbage Salad

What You’ll Need:

1 head of Savoy cabbage, sliced thin & massaged

1 head of Boston lettuce, torn/chopped

1-2 apples, chopped

1 cup of walnuts, toasted

1 Avocado, sliced

Radishes, sliced (optional)

For the Dressing:

1/2 cup olive oil ( or other mild-flavored oil)

1/3 cup cider vinegar

3-4 T honey

3 T lemon juice, freshly squeezed

1/2-1 tsp salt (I prefer a whole salt, like Himalayan or Celtic, that has not been stripped of its trace minerals)

Black pepper, freshly ground, to taste

To Prepare this Beauty:

I always mix my dressing ingredients first so the flavors can be mingling. Simply add to a jar or cruet with a tight-fitting lid and shake or whisk ingredients in a mixing bowl.

For the walnuts, I like to toast them in my toaster oven at 300* for approx 5-10 minutes until they begin to turn golden and become aromatic. You can also do this in a skillet on medium heat.  Simply layer in a small pan. I don’t usually stir them, but you can if you like.   Toasting gives such a distinct, rich flavor that I’ve come to love in my salads–takes them up a whole, new level!

While you’re waiting on the walnuts, toss your cabbage and lettuce together. I like to add my apples and avocado last, but if you’re serving right away, go ahead & mix it all together. If it’s going to be a few hours or the next day, you’ll want to wait on the apples and avocado or toss them with lemon juice to prevent browning.

Let me know what you think..  I’d love to hear the delicious ways you use Savoy cabbage in your kitchen!