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Roasted Apple & Candied Walnut Salad Recipe

Roasted Apple & Candied Walnut Salad Recipe

To add even more visual interest and tasty texture, our Test Kitchen tops a pretty plated salad with roasted apple fans and crunchy walnuts.
TOTAL TIME: Prep: 20 min. Bake: 20 min. YIELD:12 servings

Ingredients

  • 2 teaspoons butter
  • 1/2 cup chopped walnuts
  • 1 tablespoon brown sugar
  • 3 large apples, peeled
  • 3/4 cup apple cider or juice
  • 3 tablespoons cider vinegar
  • 2 teaspoons honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup walnut oil or canola oil
  • 5 cups torn romaine
  • 5 cups torn red leaf lettuce
  • 1/3 cup thinly sliced red onion
  • 1/3 cup dried cranberries
  • 1 cup (4 ounces) crumbled Gorgonzola cheese

Directions

  • 1. In a small heavy skillet, melt butter. Add walnuts and cook over medium heat until toasted, about 4 minutes. Sprinkle with brown sugar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool.
  • 2. Core apples and cut into quarters. Slice apples, but not all the way through, leaving slices attached at the stem end. Place apple quarters in a greased 15-in. x 10-in. x 1-in. baking pan; fan slightly.
  • 3. In a small bowl, whisk the cider, vinegar, honey, salt and pepper; gradually whisk in oil. Set aside 1 cup for dressing; drizzle remaining mixture over apples. Bake, uncovered, at 425° for 18-22 minutes or until tender.
  • 4. Meanwhile, arrange the romaine, leaf lettuce, onion and cranberries on 12 salad plates. Top each with a roasted apple fan; sprinkle with cheese and candied nuts. Drizzle with reserved dressing. Yield: 12 servings.

Nutritional Facts

1 serving equals 168 calories, 11 g fat (3 g saturated fat), 10 mg cholesterol, 191 mg sodium, 15 g carbohydrate, 2 g fiber, 4 g protein.