Roasted Apple & Cheddar Salad
From EatingWell: Fall 2004
Roasted apples and Cheddar cheese turn an ordinary mixed green salad into something extra-special. You can use pears for this recipe as well.
Makes: 6 servings, 1 ½ cups each
Active Time: 20 minutes
Total Time: 40 minutes
- 3 tablespoons red-wine vinegar
- 2 tablespoons apple juice
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- 1/8 teaspoon salt
- Freshly ground pepper, to taste
Roasted Apples & Salad
- 2 apples, preferably Fuji, peeled and cut into wedges
- 2 teaspoons plus 1 tablespoon extra-virgin olive oil
- 4 sprigs fresh thyme, or 1/4 teaspoon dried
- 1/4 cup chopped walnuts
- 3 cups baby spinach, or torn spinach leaves
- 3 cups torn Boston lettuce
- 3 cups torn curly endive
- 2/3 cup grated sharp Cheddar cheese
- 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 and walnuts. Serve immediately.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate dressing (Step 2) for up to 1 week.
Per serving: 191 calories; 14 g fat (4 g sat, 5 g mono); 13 mg cholesterol; 14 g carbohydrates; 4 g protein; 4 g fiber; 173 mg sodium; 230 mg potassium.
Nutrition Bonus: Vitamin A (40% daily value), Folate (15% dv), Fiber (15% dv).
Carbohydrate Servings: 1
Exchanges: 1 fruit, 1/2 high-fat meat, 2 fat
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