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Roasted Apple & Candied Walnut Salad

To add even more visual interest and tasty texture, top a pretty plated salad with roasted apple fans and crunchy walnuts. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
  • Total Time
    Prep: 20 min. Bake: 20 min.
  • Makes
    12 servings


  • 2 teaspoons butter
  • 1/2 cup chopped walnuts
  • 1 tablespoon brown sugar
  • 3 large apples, peeled
  • 3/4 cup apple cider or juice
  • 3 tablespoons cider vinegar
  • 2 teaspoons honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup walnut oil or canola oil
  • 5 cups torn romaine
  • 5 cups torn red leaf lettuce
  • 1/3 cup thinly sliced red onion
  • 1/3 cup dried cranberries
  • 1 cup (4 ounces) crumbled Gorgonzola cheese


  • In a small heavy skillet, melt butter. Add walnuts and cook over medium heat until toasted, about 4 minutes. Sprinkle with brown sugar. Cook and stir for 2-4 minutes or until sugar is melted. Spread on foil to cool.
  • Core apples and cut into quarters. Slice apples, but not all the way through, leaving slices attached at the stem end. Place apple quarters in a greased 15x10x1-in. baking pan; fan slightly.
  • In a small bowl, whisk the cider, vinegar, honey, salt and pepper; gradually whisk in oil. Set aside 1 cup for dressing; drizzle remaining mixture over apples. Bake, uncovered, at 425° for 18-22 minutes or until tender.
  • Meanwhile, arrange the romaine, leaf lettuce, onion and cranberries on 12 salad plates. Top each with a roasted apple fan; sprinkle with cheese and candied nuts. Drizzle with reserved dressing.
To Make Ahead: Prepare the sugared walnuts and the dressing a few days before. Store the nuts in a covered container at room temperature. Cover and chill the dressing. If they are well coated with dressing before roasting, the apple fans can be prepared a day ahead, then refrigerated. Re-warm them in the oven or microwave when ready to use.
Nutrition Facts
1 each: 168 calories, 11g fat (3g saturated fat), 10mg cholesterol, 191mg sodium, 15g carbohydrate (11g sugars, 2g fiber), 4g protein.

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