Roasted Apple and Cheddar Salad
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photo by Baby Kato
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![photo by Baby Kato](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/43/74/25/picmO51Kl.jpg)
- Ready In:
- 45mins
- Ingredients:
- 17
- Yields:
-
9 cups
- Serves:
- 6
ingredients
-
Dressing
- 3 tablespoons red wine vinegar
- 2 tablespoons apple juice
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon honey
- 2 teaspoons Dijon mustard (I only used 1 tsp)
- 1⁄8 teaspoon salt
- fresh ground pepper, to taste
-
Salad
- 2 apples, preferably Fuji, peeled and cut into wedges
- 2 teaspoons extra-virgin olive oil
- 1 tablespoon extra-virgin olive oil
- 4 sprigs fresh thyme (may sub 1/4 teaspoon dried)
- 1⁄4 cup chopped walnuts
- 3 cups Baby Spinach
- 3 cups torn boston lettuce
- 3 cups torn curly endive lettuce
- 2⁄3 cup grated sharp cheddar cheese
- 4 teaspoons 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.
Questions & Replies
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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