Escarole Salad with Apple, Walnuts, Dates and Manchego

Cook, Fall, In Season, Recipes, Sides, Starters

Crunchy walnuts, sweet and chewy dates, tart apple slices and salty Manchego cheese give this light, delicious salad a full array of textures and flavors. It’s the perfect side for an autumn dinner, or serve alongside a simple pasta for a weeknight dinner at home.


Escarole Salad with Apple, Walnuts, Dates and Manchego




  • 1 shallot, minced
  • 1 Tbs. red wine vinegar
  • 1 tsp. Dijon mustard
  • 2 Tbs. olive oil
  • Kosher salt and freshly ground pepper
  • 1 head escarole, cored and chopped (about 6 cups/6 oz./185 g)
  • 1 small, crisp sweet-tart apple such as Fuji or Honeycrisp, cored and thinly sliced
  • 3 Tbs. walnut pieces, toasted
  • 1/2 cup (3 oz./90 g) pitted and sliced Medjool dates
  • 3 oz. (90 g) Manchego cheese, thinly shaved



1. In a small bowl, stir together the shallot, vinegar and mustard. Whisk in the olive oil and season with salt and pepper. Set aside.


2. Put the escarole in a large bowl and toss with the dressing. Add the apple, walnuts, dates and cheese and toss to combine. Season with salt and pepper and serve immediately. Serves 4 to 6.



Pasta Night


For this and more ideas for pasta dishes you’ll want to serve every night of the week, check out our new Pasta Night, by Kate McMillan






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Escarole Salad with Apple, Walnuts, Dates and Manchego
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