1. Can I use a different type of cheese for this apple salad with cheddar?

Yes, you can easily swap out the sharp white cheddar for other cheeses such as goat cheese, feta, or blue cheese. Each option will slightly change the flavor profile, offering a different taste experience while maintaining the salad's balance.

How can I prevent the apples from browning in the salad?

To keep the apples from browning, toss the slices with a bit of lemon juice before adding them to the salad. The acidity will prevent oxidation and keep them looking fresh for longer.

Can I make this salad ahead of time?

Yes, you can prep many of the ingredients ahead of time. Wash and dry the greens, chop the cheese and nuts, and make the vinaigrette in advance. Just wait to add the apples and dressing until you're ready to serve to ensure the salad stays fresh.

Apple Salad with Cheddar: A Fall Favorite

Description

This Apple Salad with Cheddar is a fresh, crisp, and flavorful dish that combines the sweetness of apples with sharp cheddar, candied pecans, and dried cranberries. The maple balsamic vinaigrette adds a touch of sweetness and savory depth, making this a perfect fall-inspired salad for any occasion.

Ingredients

Scale

4 cups mixed greens
1–2 tart apples (Honeycrisp or your preferred variety), sliced
½ cup sharp white cheddar cheese, thinly sliced or cubed
½ cup candied pecans
½ cup dried cranberries
2 tablespoons balsamic vinegar
¼ cup olive oil
1 tablespoon minced shallot
2 teaspoons maple syrup or brown sugar
1 teaspoon fresh rosemary or sage
½ teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon ground black pepper

Cook Mode Prevent your screen from going dark

Instructions

Make the balsamic vinaigrette: Combine balsamic vinegar, olive oil, maple syrup, Dijon mustard, minced shallots, fresh rosemary, salt, and pepper in a jar. Screw the lid on tightly and shake for about 10 seconds.
Prepare the greens: Wash and dry the mixed greens thoroughly, using a salad spinner if needed to ensure they are crisp.
Slice the apples: Core and slice the apples into thin slices or 1-inch chunks.
Chop the cheddar and pecans: Slice the cheddar into thin pieces or small cubes, and chop the candied pecans into smaller pieces if desired.
Assemble the salad: In a large bowl, toss the mixed greens with a few tablespoons of the vinaigrette. Add the apple slices, cheddar, candied pecans, and dried cranberries. Drizzle with additional vinaigrette or serve on the side.
Serve immediately for the freshest taste.

Notes

To prevent apples from browning, toss them with a little lemon juice before adding them to the salad.
The vinaigrette can be stored in the fridge for up to 2 weeks; shake or whisk it before using.
This salad can be made with different greens, such as baby spinach, arugula, or kale.
If you want to make this salad a full meal, consider adding grilled chicken or roasted pork tenderloin.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-cook
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 174
Sugar: 12g
Sodium: 230mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 2g
Cholesterol: 7mg