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

 

  • Total Time

    Prep: 15 min. Bake: 20 min. + cooling

  • Makes

    8 servings

Ingredients

    • 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 Asian hot 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

Directions

  • 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 eight plates. Top with goat cheese and roasted apples; sprinkle with pecans. Serve immediately.

Editor’s Note

To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Nutrition Facts

1 cup: 191 calories, 13g fat (3g saturated fat), 9mg cholesterol, 240mg sodium, 17g carbohydrate (12g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 2 fat, 1 vegetable, 1/2 fruit.