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Roasted Apple Salad with Spicy Maple-Cider Vinaigrette Recipe
Roasted Apple Salad with Spicy Maple-Cider Vinaigrette Recipe photo by Taste of Home
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Roasted Apple Salad with Spicy Maple-Cider Vinaigrette Recipe

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We bought loads of apples and needed to use them. To help the flavors come alive, I roasted the apples and tossed them with a sweet dressing. —Janice Elder, Charlotte, North Carolina
Featured In: 30 Fall Harvest Salads
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES: 8 servings

Ingredients

  • 4 medium Fuji, Gala or other firm apples, quartered
  • 2 tablespoons olive oil
  • DRESSING:
  • 2 tablespoons cider vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 1 teaspoon Sriracha Asian hot chili sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • SALAD:
  • 1 package (5 ounces) spring mix salad greens
  • 4 pitted dates, quartered
  • 1 log (4 ounces) fresh goat cheese, crumbled
  • 1/2 cup chopped pecans, toasted

Nutritional Facts

1 cup: 191 calories, 13g fat (3g saturated fat), 9mg cholesterol, 240mg sodium, 17g carbohydrate (12g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 2 fat, 1 vegetable, 1/2 fruit.

Directions

  1. Preheat oven to 375°. Place apples in a foil-lined 15x10x1-in. baking pan; drizzle with oil and toss to coat. Roast 20-30 minutes or until tender, stirring occasionally. Cool completely.
  2. In a small bowl, whisk dressing ingredients until blended. In a large bowl, combine salad greens and dates. Drizzle dressing over salad and toss to coat.
  3. Divide mixture among eight plates. Top with goat cheese and roasted apples; sprinkle with pecans. Serve immediately. Yield: 8 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Roasted Apple Salad with Spicy Maple-Cider Vinaigrette in Taste of Home Christmas Annual Annual 2015, p48


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MarineMom_texas User ID: 31788 241222
Reviewed Jan. 6, 2016

"I made this delicious salad tonight and it is a hands down winner. I followed the recipe except I pared it down for the two of us which meant I used two apples and half a bag of spring mix. I made all of the dressing. I did omit the goat cheese as it is not a favorite of ours. This may look like a lot of work but it wasn't. I roasted the apples earlier so they could cool and the dressing goes together in a snap. Plating it is quick and it looks elegant. It would be a perfect salad for guests. We loved it and will be having it again. I highly recommend this recipe as a Volunteer Field Editor for Taste of Home."

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