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Roasted Apple & Cheddar Salad

:  Fall 2004

Your rating: None Average: 4 (29 votes)

Roasted apples and Cheddar cheese turn an ordinary mixed green salad into something extra-special. You can use pears for this recipe as well.


READER'S COMMENT:
"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...
Roasted Apple & Cheddar Salad Recipe

Makes: 6 servings, 1 1/2 cups each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low sodium | High fiber | Gluten free |

View Our Nutrition Guidelines »

Ingredients

Dressing

  • 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

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Preparation

  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 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. 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.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate dressing (Step 2) for up to 1 week.

Nutrition

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


More From EatingWell

Recipe Categories

Style/Theme
Picnic
Potluck
Vegetarian
Entertaining, casual
Entertaining, formal
Make ahead instructions
Ease of Preparation
Moderate
Type of Dish
Salad, side/appetizer
Total Time
45 minutes or less
Ethnic/Regional
American
Servings
6
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low sodium
High fiber
Gluten free
Preparation/ Technique
Roast
Meal/Course
Dinner

Season
Fall
Winter
Holiday
Christmas
New Year's Eve
Thanksgiving
Publication
Fall 2004
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