Roasted Cinnamon Apple Salad

We went apple picking over the weekend. It’s been a few years since we’ve done anything like that. And from my last memory, we had buckets full of sweet, ripe apples that could feed a village. This time was a different story. As we marched our way through the apple orchard, we passed apple tree after apple tree, in shock to find them picked clean. The ground, strewn with apples, bruised, rotted and looking sad. We managed to find a lonesome apple on a tree that tasted better than any apple I’ve ever tasted. I shined it up on my sweater and gave it to Oliver to munch on while we mindlessly hunted for more, with our wheelbarrow and bucket in tow. It wasn’t until we almost gave up, threw in the towel, that we found an apple tree beaming with big, beautiful, delicious apples……okay, maybe not the absolute prettiest looking apples, but  hey, they were pretty darn tasty.

This apple salad came as an after thought as I roasted slices of cinnamon apples for Oliver to snack on. One bite and I was hooked. Something about making something sweet and savory, gets me every time. It helps that it’s pretty much, guilt-free, too.


Roasted Cinnamon Apple Salad Recipe –

1- 2 apples, peeled and sliced 1/4 inch

Feta cheese

roasted almond slivers (I found honey roasted almond slivers at Trader Joe’s that are amazing in this salad)

grape tomatoes

2-4 cups fresh baby spinach or spring mix

*Optional – grilled chicken, sliced

Preheat oven to 375 degrees Fahrenheit. Toss sliced apples in 1/2 teaspoon ground cinnamon and pour onto a parchment lined baking sheet. Spread out evenly and bake for 15-20 minutes, or until apples are fragrant and slightly soft. Let cool.

Prepare salad according to how much you would like. Using more or less of any of the ingredients, just don’t skimp out on the roasted apples.

Balsamic Vinaigrette

1/4 cup good balsamic vinegar

1/3 cup olive oil

1 tablespoon Dijon mustard

1 shallot, chopped finely

2 tablespoons orange juice

salt and pepper to taste

Pour all dressing ingredients into a mason jar, seal with a lid and shake well. Drizzle desired amount over salad and toss. Store leftover dressing in the refrigerator for up to 2 days.



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  • Posted October 20, 2012 at 7:30 AM | Permalink

    The little one is so cute. I love apple picking. Delicious salad.

  • Posted October 20, 2012 at 9:21 AM | Permalink

    Thanks, Helene.:D

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