Roasted Fall Apple Salad

Roasted Fall Apple Salad


  • 2 apples, preferably Fuji, peeled and cut into wedges
  • 2 teaspoons plus 1 tablespoon extra-virgin olive oil
  • 4 sprigs fresh thyme, or 1/4 teaspoon dried
  • 1/4 cup chopped walnuts
  • 3 cups baby spinach, or torn spinach leaves (You can use 9 cups of Baby Greens in place of Spinach, Lettuce)
  • 3 cups torn Boston lettuce and Endive
  • 3 cups torn curly endive
  • 2/3 cup grated sharp Cheddar cheese


  • 3 tablespoons red-wine vinegar
  • 2 tablespoons apple juice
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon honey
  • 2 teaspoons Dijon mustard
  • 1/8 teaspoon salt
  • Freshly ground pepper, to taste


Preheat oven to 400°F. To prepare dressing: Whisk vinegar, apple juice, 1 tablespoon oil, honey, mustard, salt and pepper in a small bowl. To roast apples and prepare salad: Toss apples with 2 teaspoons oil and thyme in a medium bowl; spread evenly on a baking sheet. Roast, turning once or twice, until the apples are soft and golden, 25 to 30 minutes. Discard fresh thyme, if using. Let cool. While the apples are roasting, toast walnuts in a small baking pan until fragrant, about 5 minutes. Let cool. Just before serving, combine spinach, lettuce and endive in a large bowl; toss gently to mix. Divide the greens among 6 plates, drizzle with dressing and top with cheese, roasted apples and walnuts. Serve immediately.


6 Servings. Per serving: 191 Calories; 14 g Fat; 4 g Protein; 4 g Fiber

Gluten free