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Roasted Apple Salad with Spicy Maple-Cider Vinaigrette

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
  • 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 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

Directions

  • 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.
  • 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.
  • Divide mixture among 8 plates. Top with goat cheese and roasted apples; sprinkle with pecans. Serve immediately.
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.
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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