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
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
-
1Preheat 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.
-
2In 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.
-
3Divide mixture among 8 plates. Top with goat cheese and roasted apples; sprinkle with pecans. Serve immediately.
This reviews section is powered by Viafoura, whose privacy policy governs its data practices.
