This salad is delicious to eat, beautiful to behold, and very healthful. It combines the crunch of red cabbage, carrots, succulent romaine hearts, crispy apples, and almonds—all complemented by sweet-tart dried cranberries and an agave-Dijon vinaigrette. —Myra Goodman, co-author of Straight from the Earth.
For the Agave -Dijon Vinaigrette:
½ cup/120 ml extra-virgin olive oil
3 tbsp plus 1 tsp red wine vinegar
2 tbsp agave nectar
1 ½ tsp Dijon mustard
¼ tsp salt
Pinch of freshly ground black pepper
For the Salad:
1 large romaine heart, cut or torn into bite-size pieces
2 cups/140 g shredded red cabbage
2 large carrots, coarsely grated
1 large sweet-tart apple (such as Honey Crisp or Fuji), medium dice
½ cup/75 g raw, unsalted almonds, toasted and chopped
½ cup/60 g dried cranberries, coarsely chopped
1 tbsp plus 1 tsp finely chopped fresh spearmint (optional)
To make the vinaigrette: Combine the oil, vinegar, agave, mustard, salt, and pepper in a small jar. Seal the lid tightly and shake vigorously to emulsify. Set aside at room temperature.
To make the salad: Combine the romaine, cabbage, and carrots in a large bowl. Reserve 2 tablespoons of the vinaigrette. Add ½ cup/120 ml of the vinaigrette (or more as desired) to the vegetables, and toss to combine. Divide the salad among six plates or bowls.
Toss the apples with the 2 tbsp reserved vinaigrette and divide it among the individual salads. Top each salad with equal amounts of almonds, cranberries, and spearmint (if using). Serve immediately.