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Roasted Apple & Cheddar Salad

  • 20 m
  • 40 m
Kathy Farrell-Kingsley
“Roasted apples and Cheddar cheese turn an ordinary mixed green salad into something extra-special. You can use pears for this recipe as well.”


    • 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


  • 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.
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