Roasted Apple Salad with Spicy Maple-Cider Vinaigrette
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
YIELD: 8 servings.
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
Ingredients
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4 medium Fuji, Gala or other firm apples, quartered
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2 tablespoons olive oil
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DRESSING:
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2 tablespoons cider vinegar
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2 tablespoons olive oil
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1 tablespoon maple syrup
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1 teaspoon Sriracha chili sauce
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1/2 teaspoon salt
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1/4 teaspoon pepper
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SALAD:
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1 package (5 ounces) spring mix salad greens
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4 pitted dates, quartered
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1 log (4 ounces) fresh goat cheese, crumbled
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1/2 cup chopped pecans, toasted
Directions
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1.
Preheat oven to 375°. Place apples in a foil-lined 15x10x1-in. baking pan; drizzle with oil and toss to coat. Roast until tender, 20-30 minutes, stirring occasionally. Cool completely.
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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.
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3.
Divide mixture among 8 plates. Top with goat cheese and roasted apples; sprinkle with pecans. Serve immediately.
Nutrition 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.
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