Roasted Apple Salad with Spicy Maple-Cider Vinaigrette Recipe
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 8
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
- 2 tablespoons cider vinegar
- 1 tablespoon maple syrup
- dressing:
- salad:
- 1/2 cup chopped pecans toasted
- 1 log (4 ounces) fresh goat cheese crumbled
- 1 teaspoon sriracha asian hot chili sauce
- 4 pitted dates quartered
- 1 package (5 ounces) spring mix salad greens
- 4 medium fuji gala or other firm apples quartered
- Carbohydrate 38.8933705498623 g
- Cholesterol 0 mg
- Fat 6.59287844637534 g
- Fiber 0.663465070610997 g
- Protein 0.628617278172326 g
- Saturated Fat 0.654598934750796 g
- Serving Size 1 1 serving (48g)
- Sodium 0.168306690770566 mg
- Sugar 38.2299054792513 g
- Trans Fat 0.275669379220373 g
- Calories 209 calories
Directions Preheat oven to 375degrees. 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 eight plates. Top with goat cheese and roasted apples; sprinkle with pecans. Serve immediately. Yield: 8 servings. Editor's Note: To toast nuts, bake in a shallow pan in a 350degrees oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally. Originally published as Roasted Apple Salad with Spicy Maple-Cider Vinaigrette in Taste of Home Christmas Annual Annual 2015, p48
