Time 40m Yield 12 servings. Number Of Ingredients 15 Steps:
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.
Time 20m Yield 12 servings (1 cup each). Number Of Ingredients 15 Steps:
In a salad bowl, combine the first eight ingredients., In a small bowl, whisk the cider, vinegar, honey, salt and pepper; gradually whisk in oil. Drizzle over salad; toss to coat. Serve immediately.
More about “roasted apple candied walnut salad recipes”
Time 30m Yield 4-6 serving(s) Number Of Ingredients 16 Steps:
Nuts: Preheat oven tp 350 degrees. Combine walnuts and butter in glass baking dish. Bake 15 minutes, stirring every 5 minutes. Combine sugar and pepper and toss warm walnuts in mixture to coat. Let cool and store in jar in fridge. Dressing: Blend all ingredients, except oin in processor or blender. With it running, slowly add oil. (may be refrigerated, but bring to room temp to serve). Salad: Assemble and toss with dressing right before serving. (You will have dressing left over) To keep apples from turning brown, place slices in a zip lock with a little lemon juice and water and shake.
