Hot Cold Salad with Apples

By • January 13, 2011 • 0 Comments



Author Notes: This salad was born out of a mid-day meal my sister would make during the summer when we were both working (come visit us during the summer in Fire Island!). We eat salad a lot, for the obvious reasons, it's fast and quick if you want to actually go for a swim also. I used the same roasted apples and dressing used in my Crab Apple Salad and added some hot potatoes that I roasted underneath a chicken. They are covered in schmaltz and are a great match with room temperature sweet tart roasted apples, dried cranberries, and a few sharp shards of feta. The spinach goes a little wilty with the hot potatoes. It is a true pantry salad.testkitchenette

Serves 2 (but i ate it all myself)

Honey Mustard Yogurt Dressing

  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • 1/4 cup Greek style yogurt or any good quality yogurt
  • 2 tablespoons mustard of your choice
  • 1 heaping tablespoon of honey
  • 1 teaspoon capers
  1. Blend all ingredients together until smooth. I used my immersion blender to emulsify everything.

Hot Cold Salad with Apples

  • 2 Granny Smith Apples, peeled, cored, and cut into chunks
  • 1 potato, I used what I had roasted underneath a chicke. You could also roast with duck fat or olive oil
  • 5-6 big handfuls spinach or mesclun greens
  • 1/4 cup dried cranberries
  • 2 ounces feta, broken into shards
  • salt and pepper to taste
  1. Preheat your oven to 425F and toss the apples, honey, olive oil, and lemon juice in on a baking sheet. Roast for about 10 minutes, until apples get some color but are still firm. Set aside and try not to eat.
  2. In a large bowl toss the roasted apples, hot roasted potatoes, spinach, cranberries, and feta together. Toss with the amount of dressing you like. I go for an even but not goopy coating. Taste for seasoning and serve.
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