If you ever need a salad in your arsenal, this is the one. This is the salad recipe that people most often request from me. It’s so crazy delicious that they come back to it time and again.

I’ve included the dressing recipe here—it’s essential to making this salad what it is. That said, if you have access to good store-bought poppy seed dressing (I use Brianna’s—it’s perfect), feel free to use that instead. In fact, my dressing is a copycat of Brianna’s poppy seed dressing.

INGREDIENTS:

Salad:

• 6 cups chopped romaine hearts 
• 4 cups sliced red cabbage 
• 1 large Pink Lady apple, halved, cored, diced 
• 1 Asian pear, halved, cored, diced 
• 1 mango, peeled, diced 
• 1 persimmon, peeled, diced 
• 1 nectarine, halved, stone removed, diced 
• 3/4 cup blanched hazelnuts, toasted, coarsely chopped 
• 1/2 cup pomegranate seeds

Poppy Seed Dressing:

• 1/3 cup white sugar 
• 1/2 cup cider vinegar 
• 1/4 cup mayo, light or regular (optional) 
• 1/2 teaspoon salt 
• 1/2 teaspoon ground dry mustard 
• 1 small shallot, peeled and chopped fine (if you don’t have a blender, then grate the shallot) 
• 1 cup vegetable or canola oil 
• 1 tablespoon poppy seeds

METHOD:

1. Make the dressing: Place all the dressing ingredients in the jug of a blender. Blend until smooth and creamy, ensuring the shallot is fully broken down. This can be made up to five days ahead and stored in an airtight container in the fridge. Shake well before using.
2. Assemble the salad: In a large bowl, combine all the salad ingredients except for the hazelnuts and pomegranate seeds.
3. Dress the salad: Toss with about half the dressing to start. Taste and add more if needed — be careful not to overdress.
4. Finish and serve: Top with hazelnuts and pomegranate seeds just before serving. Serve immediately.

MAKE AHEAD:

• The dressing can be made up to five days in advance and stored in an airtight container in the fridge.
• All the vegetables and fruits — except the apple and pear — can be prepared several hours before serving.
• Cut the apple and pear and dress the salad just before serving. Also toss in the hazelnuts at that time.