Best 7 Roasted Apple Salad With Spicy Maple Cider Vinaigrette Recipes

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Roasted Apple Salad with Spicy Maple Cider Vinaigrette is a delectable dish that combines sweet, savory, and tangy flavors. This tantalizing salad features roasted apples that are delightfully tender and caramelized on the outside, yet still maintain a slight bite on the inside. They are tossed together with fresh arugula, crisp walnuts, and crumbled goat cheese, creating a delightful medley of textures and flavors. The salad is drizzled with a luscious Spicy Maple Cider Vinaigrette, which adds a perfect balance of sweetness, spice, and acidity. This delightful recipe is sure to impress your taste buds and leave you craving for more.

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

APPLE SALAD WITH MAPLE VINAIGRETTE



Apple Salad with Maple Vinaigrette image

The delightful salad brings so many compliments. The balsamic vinegar dressing has a pleasant taste and nicely coats the apples, endive and other salad ingredients.-Marie Rizzio, Interlochen, Michigan

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings. (1 cup vinaigrette).

Number Of Ingredients 12

1/2 cup walnut oil
1/4 cup balsamic vinegar
1/4 cup maple syrup
1 tablespoon Dijon mustard
1/4 teaspoon ground nutmeg
Salt and pepper to taste
2 medium red apples, thinly sliced
2 medium green apples, thinly sliced
2 cups endive
1 block (4 ounces) brick cheese, cubed
2/3 cup chopped pecans, toasted
2 tablespoons finely chopped red onion

Steps:

  • In a small bowl, whisk the oil, vinegar, syrup, mustard and nutmeg; season with salt and pepper. In a salad bowl, combine the apples, endive, cheese, pecans and onion. Drizzle desired amount of vinaigrette over salad; toss to coat. Refrigerate leftover vinaigrette.

Nutrition Facts : Calories 234 calories, Fat 18g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 107mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 3g fiber), Protein 5g protein.

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

APPLE SALAD WITH MAPLE-MUSTARD VINAIGRETTE



Apple Salad with Maple-Mustard Vinaigrette image

This seasonal salad will be a hit at any gathering. It's also easy for weeknights; just halve the recipe. -Beth Dauenhauer, Pueblo, Colorado

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 12 servings (1 cup each).

Number Of Ingredients 12

1/4 cup thawed frozen apple juice concentrate
2 tablespoons cider vinegar
2 tablespoons canola oil
2 tablespoons spicy brown mustard
2 tablespoons maple syrup
1/4 teaspoon salt
1/8 teaspoon pepper
SALAD:
9 cups torn mixed salad greens
2 large tart apples, chopped
1 small red onion, thinly sliced
1/3 cup chopped walnuts, toasted

Steps:

  • In a small bowl, whisk the first seven ingredients. In a large bowl, combine salad greens, apples, onion and walnuts. Drizzle with vinaigrette; toss to coat.

Nutrition Facts : Calories 87 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 103mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

ROMAINE SALAD WITH APPLE VINAIGRETTE



Romaine Salad with Apple Vinaigrette image

Looking for a salad that's simple but special? This one is always a hit when I bring it to a potluck at work. I blend apples into the vinaigrette and mix them with the romaine, too.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings (1 cup vinaigrette).

Number Of Ingredients 13

1/3 cup chopped peeled tart apple
1/3 chopped peeled ripe pear
1/4 cup unsweetened apple juice
2 tablespoons cider vinegar
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup canola oil
SALAD:
8 cups torn romaine
2 medium apples, thinly sliced
1/2 cup pine nuts, toasted
1-1/2 cups crumbled feta cheese

Steps:

  • In a blender, combine the first seven ingredients. Cover and process for 30 seconds or until smooth. While processing, gradually add oil in a steady stream., In a serving bowl, combine the romaine, apples and pine nuts. Drizzle with vinaigrette; sprinkle with cheese.

Nutrition Facts : Calories 200 calories, Fat 15g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 284mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 7g protein.

APPLE SALAD WITH CRANBERRY VINAIGRETTE



Apple Salad With Cranberry Vinaigrette image

Make and share this Apple Salad With Cranberry Vinaigrette recipe from Food.com.

Provided by Debbwl

Categories     Apple

Time 20m

Yield 8 serving(s)

Number Of Ingredients 13

1/2 cup jellied cranberry sauce
1/4 cup olive oil
2 tablespoons sugar
1 tablespoon orange peel, grated
2 tablespoons rice vinegar
2 tablespoons fresh orange juice
1/4 teaspoon salt
2 medium apples, chopped
3 stalks celery, sliced
3/4 cup dried cranberries
8 lettuce leaves, Bibb
3/4 cup brie cheese, cubed
1/2 cup walnuts, toasted and chopped

Steps:

  • In blender place vinaigrette ingredients. Cover and process 15 to 20 seconds until smooth. Pour in container, cover and refrigerate up to 2 days. Let stand at room temperature about 1 hour before serving.
  • In large bowl, stir together apples, celery and cranberries. Divide evenly among 8 lettuce lined salad plates.
  • Top each salad with cheese and walnuts. Sereve with cranberry vinaigrette.

SPINACH-APPLE SALAD WITH MAPLE-CIDER VINAIGRETTE



Spinach-Apple Salad With Maple-Cider Vinaigrette image

This is from Southern Living Magazine. It looks delicious, but I haven't tried it yet. The captian says "This salad is make ahead, great for casual or fancy parties, and easy to tote to a neighborhood get-together".

Provided by Mrs. Hughes

Categories     < 60 Mins

Time 50m

Yield 8 serving(s)

Number Of Ingredients 17

6 ounces pecan halves
2 tablespoons butter, melted
3 tablespoons sugar
1/4 teaspoon ground ginger
1/8 teaspoon curry powder
1/8 teaspoon kosher salt
1/8 teaspoon ground red pepper
1/3 cup cider vinegar
2 tablespoons pure maple syrup
1 tablespoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon pepper
2/3 cup olive oil
10 ounces fresh Baby Spinach, thoroughly washed
1 gala apples, thinly sliced
1 small red onion, thinly sliced
4 ounces goat cheese, crumbled

Steps:

  • Prepare pecans: Preheat oven to 350 degrees.
  • Toss pecans in butter.
  • Stir together sugar and next 4 ingredients in a bowl; add pecans, tossing to coat.
  • Spread in a single layer in a nonstick aluminum foil-lined pan.
  • Bake 10 to 13 minutes or unitl lightly browned and toasted.
  • Cool in pan on a wire rack 20 minutes; separate pecans with a fork.
  • Prepare Vinaigrette: Whisk together cider vinegar and next 4 ingredients.
  • Gradually whisk in oil until well blended.
  • Prepare Salad: Combine spinach and next 3 ingredients in a bowl.
  • Drizzle with desired amount of Maple-Cider Vinaigrette; toss to coat.
  • sprinkle with pecans. Serve salad with any remaining vinaigrette.
  • Note: Pecans may be made up to 1 week ahead. Store in an airtight container. Vinaigrette may be made up to 3 days ahead. Cover and chill until ready to serve.

Nutrition Facts : Calories 439.2, Fat 40.7, SaturatedFat 8.6, Cholesterol 18.8, Sodium 226.1, Carbohydrate 16.3, Fiber 3.5, Sugar 11.3, Protein 6.3

ROASTED VEGETABLE SALAD WITH APPLE CIDER VINAIGRETTE



Roasted Vegetable Salad With Apple Cider Vinaigrette image

Southern Living: to make ahead store roasted vegetables in a zip-top plastic freezer bag or an airtight container in the fridge. Before serving, return to room temperature and check seasoning.

Provided by gailanng

Categories     Vegetable

Time 3h15m

Yield 8-10 serving(s)

Number Of Ingredients 21

1 lb parsnip, peeled and cut lengthwise
1 lb carrot, peeled and cut lengthwise
1 lb small golden beets, peeled and coarsely chopped
10 -12 garlic cloves
1 cup frozen pearl onions, thawed
1 lb small Brussels sprout, trimmed and halved
3 fresh rosemary or 3 fresh thyme sprigs
3 small bay leaves
3 tablespoons butter, melted
1 1/2 tablespoons olive oil
kosher salt & freshly ground black pepper
1 head radicchio, separated into leaves
3/4 cup extra virgin olive oil
1/4 cup apple cider
1/4 cup apple cider vinegar
2 tablespoons finely chopped shallots
1 tablespoon whole grain Dijon mustard
1 tablespoon honey
1 1/2 teaspoons kosher salt
1 teaspoon fresh thyme leave
1/2 teaspoon fresh ground black pepper

Steps:

  • APPLE CIDER VINAIGRETTE: Combine all ingredients in a glass jar with a tight-fitting lid. Cover with lid, and shake well. Shake jar again just before serving.
  • MAKE-AHEAD TIP: Store the vinaigrette in an airtight container or jar. When it's ready to serve, shake it vigorously to blend the ingredients, and check to see if it needs a little extra salt or pepper.
  • ROASTED VEGGIES: Preheat oven to 425°. Divide first 8 ingredients between two aluminum foil-lined jelly-roll pans. Drizzle with butter and oil; toss to coat. Spread vegetables in a single layer in each pan, leaving about 1 inch between pieces. Season with salt and pepper.
  • Bake both pans at 425° for 20 minutes, placing 1 pan on middle oven rack and 1 pan on lower oven rack. Rotate pans front to back, and top rack to bottom rack. Bake 20 to 25 more minutes or until vegetables are tender.
  • Gently loosen vegetables, and add salt and pepper to taste. Cool completely (about 20 minutes). Discard herb sprigs and bay leaves. Place vegetables in a zip-top plastic freezer bag, and refrigerate 2 hours to 2 days.
  • To serve, let vegetables stand 20 minutes or until room temperature. Add 1/4 cup Apple Cider Vinaigrette; toss to coat.
  • TO FINISH: Arrange radicchio leaves on a serving platter; top with roasted vegetables. Drizzle 1/4 cup vinaigrette over salad. Season with salt and pepper. Serve salad with remaining vinaigrette.

Nutrition Facts : Calories 369.1, Fat 27.9, SaturatedFat 6, Cholesterol 11.4, Sodium 599.3, Carbohydrate 29.3, Fiber 7.6, Sugar 12.5, Protein 4

Tips:

  • Choose the right apples. For this recipe, use firm, tart apples such as Honeycrisp, Braeburn, or Pink Lady. These apples will hold their shape when roasted and provide a nice contrast to the sweet and spicy dressing.
  • Roast the apples until they are tender but still have a little bit of bite. This will take about 20-25 minutes. If you roast them for too long, they will become mushy.
  • Make the dressing ahead of time. This will give the flavors time to meld. You can store the dressing in the refrigerator for up to 2 weeks.
  • Serve the salad immediately. This salad is best enjoyed fresh. The roasted apples will start to lose their crispness if you wait too long to serve it.

Conclusion:

This roasted apple salad with spicy maple cider vinaigrette is a delicious and refreshing dish that is perfect for a light lunch or dinner. The roasted apples are tender and slightly caramelized, and the spicy maple cider vinaigrette adds a nice sweetness and tang. This salad is also very easy to make, and it can be tailored to your own taste preferences. For example, you can add crumbled bacon or goat cheese for a more robust flavor, or you can omit the chili flakes if you don't like spicy food.

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