Roasted Apple and Cheddar Salad
photo by Baby Kato
- Ready In:
- 45mins
- Ingredients:
- 17
- Yields:
-
9 cups
- Serves:
- 6
ingredients
-
Dressing
- 44.37 ml red wine vinegar
- 29.58 ml apple juice
- 14.79 ml extra-virgin olive oil
- 14.79 ml honey
- 9.85 ml Dijon mustard (I only used 1 tsp)
- 0.61 ml salt
- fresh ground pepper, to taste
-
Salad
- 2 apples, preferably Fuji, peeled and cut into wedges
- 9.85 ml extra-virgin olive oil
- 14.79 ml extra-virgin olive oil
- 4 sprig fresh thyme (may sub 1/4 teaspoon dried)
- 59.14 ml chopped walnuts
- 709.77 ml Baby Spinach
- 709.77 ml torn boston lettuce
- 709.77 ml torn curly endive lettuce
- 157.80 ml grated sharp cheddar cheese
- 19.71 ml dried cranberries (optional)
directions
- Preheat oven to 400°F.
- To prepare dressing: Whisk vinegar, apple juice, 1 tablespoon oil, honey, mustard, salt and pepper in a small bowl.
- To roast apples and prepare salad: Toss apples with 2 teaspoons oil and thyme in a medium bowl; spread evenly on a baking sheet. Roast, turning once or twice, until the apples are soft and golden, 25 to 30 minutes. Discard fresh thyme, if using. Let cool.
- While the apples are roasting, toast walnuts in a small baking pan until fragrant, about 5 minutes. Let cool.
- Just before serving, combine spinach, lettuce and endive in a large bowl; toss gently to mix. Divide the greens among 6 plates, drizzle with dressing and top with cheese, roasted apples, walnuts and dried cranberries (if using). Serve immediately.
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Reviews
-
I love apples and cheddar so why not try out this salad?! Ah-mazing. I actually use fresh grated (normally I buy the bagged stuff) cracker barrell sharp cheddar for this. It was so so good! I used dried time and all spinach because I'm a simple greens kind of girl :) Thanks for posting! Made for Veg*n Swap September 2011!
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I really enjoyed this tasty salad JanuaryBride. It was sweet and savory all at the same time. I used granny smith apples and bosc pears, used organic spring mixed baby greens and substituted peacans for walnuts as I am out. The dressing was tart and tangy with a slight sweetness. It was the perfect lunch. Thanks for sharing this recipe, which I will make again.
RECIPE SUBMITTED BY
januarybride
Saint Louis, Missouri