Best 6 Roasted Apple And Cheddar Salad Recipes

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**Roasted Apple and Cheddar Salad: A Delightful Blend of Sweet, Savory, and Crunchy**

Indulge in a culinary symphony of flavors with our roasted apple and cheddar salad, a delightful dish that tantalizes the taste buds with its harmonious balance of sweet, savory, and crunchy textures. This vibrant salad features crisp and juicy roasted apples, complemented by the sharpness of aged cheddar cheese, the nutty flavor of walnuts, and the freshness of crisp greens. Dressed in a tangy and aromatic vinaigrette, this salad is a delightful symphony of flavors that will elevate your lunch or dinner table.

In addition to the classic roasted apple and cheddar salad, this article offers a collection of equally enticing variations that cater to diverse preferences and dietary restrictions. Explore the vibrant and flavorful roasted apple and kale salad with pomegranate vinaigrette, a vegan-friendly option that boasts an array of colors and textures. For a more substantial meal, try the roasted apple, sweet potato, and black bean salad, a hearty and protein-packed salad that combines roasted apples with roasted sweet potatoes, black beans, and a zesty dressing.

For those seeking a gluten-free alternative, the roasted apple and Brussels sprouts salad with maple- Dijon dressing is a delightful choice that combines roasted apples with roasted Brussels sprouts, toasted pecans, and a tangy maple- Dijon dressing. If you're craving a salad with a touch of warmth and smokiness, the roasted apple and bacon salad with warm apple cider vinaigrette is a must-try, featuring roasted apples, crispy bacon, and a flavorful apple cider vinaigrette.

Whether you're a fan of classic flavor combinations or seeking new and exciting culinary adventures, this collection of roasted apple and cheddar salads offers something for every palate. Their vibrant colors, diverse textures, and tantalizing flavors are sure to make them a hit at your next gathering.

Check out the recipes below so you can choose the best recipe for yourself!

APPLE & CHEDDAR SALAD



Apple & Cheddar Salad image

The cheddar is the perfect complement to the tart apples in this simple, satisfying salad. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 10 servings.

Number Of Ingredients 5

12 cups fresh baby spinach
2/3 cup honey Dijon vinaigrette
1 large apple, thinly sliced
2/3 cup salad croutons
2/3 cup shredded cheddar cheese

Steps:

  • Place spinach in a large bowl. Drizzle with vinaigrette; toss to coat. Top with apple, croutons and cheese. Serve immediately.

Nutrition Facts :

SQUASH AND APPLE SALAD WITH MUSTARDY DRESSING



Squash and Apple Salad with Mustardy Dressing image

Provided by Molly Yeh

Categories     side-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 15

2 tablespoons grainy mustard
2 tablespoons apple cider vinegar
1/2 cup olive oil
Kosher salt and freshly ground black pepper
1 small butternut squash, peeled and cut into 1/2-inch cubes
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Pinch cayenne pepper
1 Honeycrisp apple, chopped
Juice of 1/2 lemon
8 ounces spinach
1/2 red onion, sliced
1/2 cup freeze-dried corn
4 ounces aged white Cheddar, crumbled
1/4 cup roasted salted sunflower seeds

Steps:

  • For the mustardy dressing: Combine the mustard and vinegar in a small bowl, then whisk in the oil until emulsified. Season to taste.
  • For the salad: Preheat the oven to 425 degrees F.
  • Toss the squash in the olive oil and spread out on a rimmed baking sheet. Sprinkle with a few pinches of salt, a few turns of pepper and the cayenne. Roast until browned, tossing halfway through, 18 to 20 minutes. Allow to cool.
  • In a small bowl, toss the apple with the lemon juice.
  • Place the spinach in a large serving bowl, then add the toppings beautifully in rows: the squash, onion, corn, Cheddar, sunflower seeds and the apple. Dress as desired.

ROASTED APPLE AND CHEDDAR SALAD



Roasted Apple and Cheddar Salad image

Recipe from Eating Well and placed here for safe keeping. They say you can easily sub pears for the apples if you like. . .heck, I used some of each! This recipe is low carb, diabetic appropriate, low calorie, high fiber and gluten free - so it's a good one to serve at a party because it is sure to please everyone! And don't get hung up on the endive in the recipe; I know it's expensive and I just subbed it out for more spinach. I might also suggest a sprinkle of craisins or dried tart cherries on top; I felt it needed that since the apples/pears get super sweet in the oven and the tartness really brought everything together! Make Ahead Tip: Cover and refrigerate dressing (Step 2) for up to 1 week.

Provided by januarybride

Categories     Salad Dressings

Time 45m

Yield 9 cups, 6 serving(s)

Number Of Ingredients 17

3 tablespoons red wine vinegar
2 tablespoons apple juice
1 tablespoon extra-virgin olive oil
1 tablespoon honey
2 teaspoons Dijon mustard (I only used 1 tsp)
1/8 teaspoon salt
fresh ground pepper, to taste
2 apples, preferably Fuji, peeled and cut into wedges
2 teaspoons extra-virgin olive oil
1 tablespoon extra-virgin olive oil
4 sprigs fresh thyme (may sub 1/4 teaspoon dried)
1/4 cup chopped walnuts
3 cups Baby Spinach
3 cups torn boston lettuce
3 cups torn curly endive lettuce
2/3 cup grated sharp cheddar cheese
4 teaspoons dried cranberries (optional)

Steps:

  • 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, walnuts and dried cranberries (if using). Serve immediately.

ROASTED APPLE SALAD WITH SPICY MAPLE-CIDER VINAIGRETTE



Roasted Apple Salad with Spicy Maple-Cider Vinaigrette image

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

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings.

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 191 calories, Fat 13g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 240mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

KALE SALAD WITH APPLES AND CHEDDAR



Kale Salad With Apples and Cheddar image

For a kale salad to be successful, use the most tender kale you can find and cut it into very thin filaments or chop it very finely (or both). Curly kale and Russian kale are more tender than black leaf kale. This is inspired by a wonderful salad I tried recently at the New York restaurant Northern Spy.

Provided by Martha Rose Shulman

Categories     easy, weekday, salads and dressings

Time 5m

Yield 4 to 6 servings

Number Of Ingredients 9

4 cups very finely chopped or slivered curly kale or Russian kale (about 6 ounces on the stem, or half of a 3/4-pound bunch, stemmed and washed in two rinses of water)
2 tablespoons coarsely chopped toasted almonds
1 apple, sweet, like a Fuji, or a sweet-tart, like a Gala, Braeburn or Pink Lady, cored and cut in 1/4-inch dice
1 ounce sharp Cheddar cheese, cut in 1/4-inch dice
2 tablespoons fresh lemon juice
Salt to taste
1 very small garlic clove, puréed
5 tablespoons extra virgin olive oil
2 tablespoons freshly grated Parmesan

Steps:

  • Combine the kale, almonds, apple and Cheddar in a large bowl.
  • Whisk together the lemon juice, salt, garlic and olive oil. Add to the salad, and toss well. Sprinkle the Parmesan over the top, and serve.

Nutrition Facts : @context http, Calories 177, UnsaturatedFat 11 grams, Carbohydrate 6 grams, Fat 16 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 161 milligrams, Sugar 4 grams, TransFat 0 grams

APPLE-CHEDDAR TOSSED SALAD



Apple-Cheddar Tossed Salad image

"My mother makes this beautiful and colorful salad for all special occasions," notes Amy Osborne-Schebler of Davenport, Iowa.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 14

10 cups torn mixed salad greens
1 cup chopped red apple
1 cup cubed cheddar cheese
1 cup chopped walnuts, toasted
HONEY DRESSING:
2/3 cup honey
2 tablespoons cider vinegar
1 teaspoon celery seed
1 teaspoon ground mustard
1 teaspoon paprika
1 teaspoon lemon juice
1 teaspoon grated onion
1/4 teaspoon salt
1 cup canola oil

Steps:

  • In a large salad bowl, combine the greens, apple, cheese and walnuts; set aside. , In a blender, combine the first eight dressing ingredients. While processing, gradually add oil in a steady stream. Serve with salad.

Nutrition Facts : Calories 410 calories, Fat 34g fat (6g saturated fat), Cholesterol 14mg cholesterol, Sodium 156mg sodium, Carbohydrate 24g carbohydrate (20g sugars, Fiber 2g fiber), Protein 7g protein.

Tips:

  • For a sweeter salad, use sweeter apples, such as Honeycrisp or Gala.
  • To make the salad ahead of time, roast the apples and chicken up to 3 days in advance. Store them separately in airtight containers in the refrigerator.
  • When you're ready to serve the salad, simply assemble it and drizzle with the dressing.
  • If you don't have time to roast the apples, you can use store-bought roasted apples.
  • You can also use rotisserie chicken instead of roasted chicken.
  • Add chopped walnuts or pecans for a crunchy texture.
  • For a vegetarian version of the salad, omit the chicken and add an extra cup of roasted apples.

Conclusion:

This roasted apple and cheddar salad is a delicious and easy-to-make salad that is perfect for fall. The roasted apples are sweet and caramelized, the cheddar cheese is sharp and tangy, and the chicken is tender and juicy. The dressing is a simple vinaigrette that brings all of the flavors together. This salad is sure to be a hit at your next potluck or gathering.

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