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Roasted Apple And Cheddar Salad

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Ingredients

Adjust Servings:
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
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

Nutritional information

193.8
Calories
123 g
Calories From Fat
13.7 g
Total Fat
3.8 g
Saturated Fat
13.2 mg
Cholesterol
165.9mg
Sodium
14.8 g
Carbs
3.3 g
Dietary Fiber
10.2 g
Sugars
5.2 g
Protein
170g
Serving Size (g)
6
Serving Size

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Roasted Apple And Cheddar Salad

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    Cuisine:

    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! 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!

    • 65 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    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, 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.,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! 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!,I really enjoyed this tasty salad JanuaryBride. It was sweet and savory all at the same time. 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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    Steps

    1
    Done

    Preheat Oven to 400f.

    2
    Done

    to Prepare Dressing: Whisk Vinegar, Apple Juice, 1 Tablespoon Oil, Honey, Mustard, Salt and Pepper in a Small Bowl.

    3
    Done

    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.

    4
    Done

    While the Apples Are Roasting, Toast Walnuts in a Small Baking Pan Until Fragrant, About 5 Minutes. Let Cool.

    5
    Done

    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.

    Avatar Of Hazel Powell

    Hazel Powell

    Spice whisperer known for creating dishes that are bold and flavorful.

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