Apple Salad with Maple Vinaigrette Recipe

Apple Salad with Maple Vinaigrette Recipe
Apple Salad with Maple Vinaigrette Recipe photo by Taste of Home
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Apple Salad with Maple Vinaigrette Recipe

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The delightful salad brings so many compliments. The balsamic vinegar dressing has a pleasant taste and nicely coats the apples, endive and other salad ingredients.—Marie Rizzio, Interlochen, Michigan
Recommended: 30 Fall Harvest Salads
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1/2 cup walnut oil
  • 1/4 cup balsamic vinegar
  • 1/4 cup maple syrup
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon ground nutmeg
  • Salt and pepper to taste
  • 2 medium red apples, thinly sliced
  • 2 medium green apples, thinly sliced
  • 2 cups endive
  • 1 block (4 ounces) brick cheese, cubed
  • 2/3 cup chopped pecans, toasted
  • 2 tablespoons finely chopped red onion

Directions

In a small bowl, whisk the oil, vinegar, syrup, mustard and nutmeg; season with salt and pepper. In a salad bowl, combine the apples, endive, cheese, pecans and onion. Drizzle desired amount of vinaigrette over salad; toss to coat. Refrigerate leftover vinaigrette. Yield: 8 servings. (1 cup vinaigrette).
Originally published as Apple Salad with Maple Vinaigrette in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p188

Nutritional Facts

1 each: 234 calories, 18g fat (4g saturated fat), 15mg cholesterol, 107mg sodium, 16g carbohydrate (11g sugars, 3g fiber), 5g protein.

  • 1/2 cup walnut oil
  • 1/4 cup balsamic vinegar
  • 1/4 cup maple syrup
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon ground nutmeg
  • Salt and pepper to taste
  • 2 medium red apples, thinly sliced
  • 2 medium green apples, thinly sliced
  • 2 cups endive
  • 1 block (4 ounces) brick cheese, cubed
  • 2/3 cup chopped pecans, toasted
  • 2 tablespoons finely chopped red onion
  1. In a small bowl, whisk the oil, vinegar, syrup, mustard and nutmeg; season with salt and pepper. In a salad bowl, combine the apples, endive, cheese, pecans and onion. Drizzle desired amount of vinaigrette over salad; toss to coat. Refrigerate leftover vinaigrette. Yield: 8 servings. (1 cup vinaigrette).
Originally published as Apple Salad with Maple Vinaigrette in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p188

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