Roasted Apple and Cheddar Salad

"Recipe from Eating Well and placed here for safe keeping. They say you can easily sub pears for the apples if you like. . .heck, I used some of each! This recipe is low carb, diabetic appropriate, low calorie, high fiber and gluten free - so it's a good one to serve at a party because it is sure to please everyone! And don't get hung up on the endive in the recipe; I know it's expensive and I just subbed it out for more spinach. I might also suggest a sprinkle of craisins or dried tart cherries on top; I felt it needed that since the apples/pears get super sweet in the oven and the tartness really brought everything together! Make Ahead Tip: Cover and refrigerate dressing (Step 2) for up to 1 week."
photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Baby Kato photo by Baby Kato
Ready In:
9 cups




  • 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.

Questions & Replies

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  1. 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!
  2. 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.



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