Roasted Apple & Cheddar Salad

Roasted Apple & Cheddar Salad

4 Reviews
From: EatingWell Magazine, 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.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 3 tablespoons red-wine vinegar
  • 2 tablespoons apple juice
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon honey
  • 2 teaspoons Dijon mustard
  • ⅛ teaspoon salt
  • Freshly ground pepper, to taste
  • 2 apples, preferably Fuji, peeled and cut into wedges
  • 2 teaspoons plus 1 tablespoon extra-virgin olive oil
  • 4 sprigs fresh thyme, or ¼ teaspoon dried
  • ¼ cup chopped walnuts
  • 3 cups baby spinach, or torn spinach leaves
  • 3 cups torn Boston lettuce
  • 3 cups torn curly endive
  • ⅔ cup grated sharp Cheddar cheese


  • Active

  • Ready In

  1. Preheat oven to 400°F.
  2. To prepare dressing: Whisk vinegar, apple juice, 1 tablespoon oil, honey, mustard, salt and pepper in a small bowl.
  3. To roast apples & 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. While the apples are roasting, toast walnuts in a small baking pan until fragrant, about 5 minutes. Let cool.
  5. 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.
  • Make Ahead Tip: Cover and refrigerate dressing (Step 2) for up to 1 week.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 198 calories; 14 g fat(4 g sat); 4 g fiber; 15 g carbohydrates; 5 g protein; 62 mcg folate; 13 mg cholesterol; 10 g sugars; 3,448 IU vitamin A; 14 mg vitamin C; 143 mg calcium; 2 mg iron; 176 mg sodium; 238 mg potassium
  • Nutrition Bonus: Vitamin A (69% daily value), Vitamin C (23% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1 fruit, ½ high-fat meat, 2 fat

Reviews 4

September 12, 2014
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By: EatingWell User
Fall Delight Since I only cook for two - I cut the recipe in half and substituted the apple juice with one wedge of a Fuji Apple , juiced in the bullet with 1/8 inch of fresh ginger , Mmmmm Pros: Easy to prepare , family favorite
March 24, 2012
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By: EatingWell User
Yummy! I made this recipe! Thats a accomplishment in itself. I used only spinach, delicious. My apples came out moist not dry or crisp. But it was still good. I really enjoyed the vinegarette dressing. I will be making this salad again. It was perfect for a Sunday, Spring, lunch! Pros: Easy, Quick Cons: Moist Apples
October 13, 2010
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I really loved this salad! I didn't have any problems with the apples being dry, mine were moist and delicious! I also loved the dressing. I used all baby spinach and substituted blue cheese for the cheddar b/c that's just what I had on hand. Love this and will make it again!
January 18, 2010
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By: EatingWell User
I found out I was out of thyme as I began making dinner so we used sage instead. My apple-loving husband complained that the apples were dry, but I thought they were fine. My 10.5 month old didn't have any complains though. I think she ate an entire apple by herself last night. Clearly I'll be making that part of the recipe again!
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