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Grilled Apple Tossed Salad

 Grilled Apple Tossed Salad
The grilled apples in this salad combine so well with the blue cheese, walnuts and balsamic dressing. I like to serve it on pink Depression glass dessert plates from my great-grandmother. —Paul Soska, Toledo, Ohio
4 ServingsPrep: 15 min. + marinating Grill: 15 min.


  • 6 tablespoons olive oil
  • 1/4 cup orange juice
  • 1/4 cup white balsamic vinegar
  • 1/4 cup minced fresh cilantro
  • 2 tablespoons honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili sauce
  • 1 garlic clove, minced
  • 2 large apples, cut into wedges
  • 1 package (5 ounces) spring mix salad greens
  • 1 cup walnut halves
  • 1/2 cup crumbled blue cheese


  • For dressing, in a small bowl, combine the first eight ingredients.
  • Pour 1/4 cup into a large resealable plastic bag; add apples. Seal
  • bag and turn to coat; refrigerate for at least 10 minutes. Cover and
  • refrigerate remaining dressing until serving.
  • Drain apples, reserving marinade for basting. Thread onto six metal
  • or soaked wooden skewers. Grill apples, covered, over medium heat
  • for 6-8 minutes or until golden brown, basting frequently. Turn and
  • grill 6-8 minutes longer or until golden and tender.
  • In a large salad bowl, combine the greens, walnuts and blue cheese.
  • Add apples. Drizzle with reserved dressing and toss to coat. Yield:

2 of 2

Grilled Apple Tossed Salad (continued)

Directions (continued)

  • 4 servings.
Nutritional Facts: 1 serving (1 cup) equals 521 calories, 42 g fat (7 g saturated fat), 13 mg cholesterol, 554 mg sodium, 34 g carbohydrate, 5 g fiber, 8 g protein.