Roasted Fall Apple Salad
Prep: 15 minutes
Holiday side dishes don't have to be all about vegetables. Try our roasted fall apple salad this season and bump up your dinner's taste and nutrition.
Fuji apples are sweet and crisp and available year-round. They're also full of fiber, antioxidants, vitamin C, and they are free of fat, sodium and cholesterol, and are low calorie. Spinach is a nutritional powerhouse, rich in iron, vitamin K, vitamin A, vitamin C and folic acid as well as being a good source of manganese, magnesium and riboflavin. Add in walnuts, honey and a host of other delicious ingredients and you have a dish that can be a star at any holiday meal.
This is also a great versatile recipe. Don't like walnuts? Use pecans instead. Prefer Colby over cheddar cheese? Add it to your recipe! Customize this salad to the likes of you and your family and wait for the rave reviews to pour in about this recipe from Carilion Clinic's Dining and Nutrition Services.
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 (you can use 9 cups of Baby Greens in place of Spinach, Lettuce)
3 cups torn Boston lettuce and endive
3 cups torn curly endive
2/3 cup grated sharp cheddar cheese
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
- 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. Let cool.
- Discard fresh thyme, if using.
- 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.