Escarole Salad With Apples and Smoked Almonds
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Escarole and Apple Salad

Escarole topped with sweet crunchy apples and salty smoked almonds.
Course Salad
Cuisine American
Keyword escarole salad with apples
Prep Time 10 minutes
Servings 4
Calories 488kcal
Author Karen Kelly



  • 3 cups small head of escarole washed and dried thoroughly
  • 1 large Honey Crisp apple or 2 small
  • 1/2 cup smoked almonds chopped

Balsamic Vinaigrette:

  • 2/3 cup olive oil
  • 1/3 cup balsamic vinegar
  • 1 tbsp honey
  • 1 tbsp water
  • 1 tsp grainy mustard
  • 2 garlic cloves chopped
  • 1 tsp grated orange zest
  • juice of 2 oranges
  • salt and pepper to taste


  • For the salad thoroughly dry the escarole. This allows the dressing to stick and not just roll off the escarole.
  • Slice the apple with a mandoline. Top the escarole with apples and chopped almonds.
  • For the dressing place all ingredients except oil in a bowl and whisk to combine. Add olive oil in a slow stream while whisking constantly. Alternately, mix all ingredients in a blender. This will result in a thicker dressing.


Calories: 488kcal | Carbohydrates: 19g | Protein: 4g | Fat: 45g | Saturated Fat: 5g | Sodium: 29mg | Potassium: 316mg | Fiber: 4g | Sugar: 13g | Vitamin A: 835IU | Vitamin C: 5mg | Calcium: 78mg | Iron: 1.4mg