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Apple Walnut Salad with Cheddar Croutons

Apple Walnut Salad with Cheddar Croutons

Apple Walnut Salad with Cheddar Croutons is a salad that you should include with your fall meals. The combination of the apples, sweetened walnuts and cheddar croutons is delicious. The dressing with apple cider as the base is amazing! This salad is great for entertaining because it looks as pretty as it tastes.

This salad has a few components that may seem daunting, but I would suggest you take the time to make them all. The end result is well worth it. You can make the walnuts a day or two in advance and the salad dressing as well. The croutons and apples will be the best made the day you are planning to serve the salad.

Apple Walnut Salad with Cheddar Croutons is part of my fall line up from early fall through Christmas dinner.

 

Apple Walnut Salad with Cheddar Croutons

 

Apple Walnut Salad with Cheddar Croutons

Apple Walnut Salad with Cheddar Croutons

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Serves: 6 servings Prep Time: 30 minutes Cooking Time: 25 minutes

Ingredients

  • 1- 6 inch piece French baguette, sliced in half lengthwise
  • 2 tablespoons olive oil
  • 1/4 cup shredded cheddar cheese
  • 3 tablespoons salted butter, divided
  • 1/2 cup walnut pieces
  • 1 tablespoon brown sugar
  • 2 medium sweet apples sliced with the peel on
  • 5 tablespoons fresh apple cider
  • 1 tablespoon plus 1- 1/2 teaspoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 cup canola oil
  • 1 tablespoon shallots, minced
  • 1/4 teaspoon kosher salt
  • pinch black pepper, or to taste
  • 6 cups Spring Mix salad greens

Instructions

Preheat the oven to 350 degrees

Croutons:

Brush each of your baguette halves with a tablespoon of olive oil. Sprinkle the cheddar cheese evenly over each half. Bake for 15 minutes until the cheese is melted and slightly browned. Remove from the oven and cool completely. Cut into one inch cubes. Set aside.

Walnuts:

Melt 1 tablespoon of the butter in a skillet over medium low heat. Add the walnuts and cook, stirring until they are lightly toasted, about 3 minutes. Add the brown sugar and continue to cook, stirring until the nuts are evenly coated and lightly caramelized on both sides, about 2 minutes. Remove and place on a wax paper lined plate.

Apples:

Melt the remaining 2 tablespoons of butter in a skillet over medium heat. Add the apples slices. Cook, stirring carefully until both sides are caramelized, about 3 minutes. Do not overcook or they will be mushy. Remove from the pan and set aside.

Dressing:

In a small bowl, whisk together the apple cider, apple cider vinegar, and Dijon mustard. Slowly drizzle in the oil, whisking constantly. Add the shallots, salt and pepper.

To assemble:

In a large bowl, combine the lettuces, walnuts, and croutons and toss with enough dressing to coat lightly. Arrange the apple slices on top.

Apple Walnut Salad with Cheddar Croutons was last modified: September 29th, 2019 by Sue O'Connell

Notes

If you prepare the dressing in advance make sure it is covered and refrigerated. It should be set out and brought back to room temperature before use.

Apple Walnut Salad with Cheddar Croutons

 

Apple Walnut Salad with Cheddar Croutons was last modified: September 29th, 2019 by Sue O'Connell
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1 comment

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Welcome to Another Tablespoon. I am so glad that you are here! My name is Sue and I am the creator, cook, photographer and writer behind this blog. I like to share approachable, easy, seasonal recipes that anyone can make.

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