I've found that roasted apples tend to turn dark, to almost a brown color, as time passes after they come out of the oven (especially overnight). For that reason, I would definitely test this before serving to guests.
You may be able to reduce some of the discoloration by tossing in a light vinaigrette - something with acid to arrest the color change - so I'd do that test both with and without.
If I didn't care much for the appearance of the apples after sitting for whatever period you're thinking they'd be prepared in advance, I would use raw apples instead (which I'd cut immediately before plating). I think they'd be perfectly delicious in this salad. ;o)
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You may be able to reduce some of the discoloration by tossing in a light vinaigrette - something with acid to arrest the color change - so I'd do that test both with and without.
If I didn't care much for the appearance of the apples after sitting for whatever period you're thinking they'd be prepared in advance, I would use raw apples instead (which I'd cut immediately before plating). I think they'd be perfectly delicious in this salad. ;o)