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Serves
2 (but I ate it all myself)
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
Ingredients
- Honey Mustard Yogurt Dressing
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1/4 cup
olive oil
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1/4 cup
apple cider vinegar
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1/4 cup
Greek style yogurt or any good quality yogurt
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2 tablespoons
mustard of your choice
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1
heaping tablespoon of honey
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1 teaspoon
capers
- Hot Cold Salad with Apples
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2
Granny Smith Apples, peeled, cored, and cut into chunks
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1
potato, I used what I had roasted underneath a chicke. You could also roast with duck fat or olive oil
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5-6
big handfuls spinach or mesclun greens
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1/4 cup
dried cranberries
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2 ounces
feta, broken into shards
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salt and pepper to taste
Directions
- Honey Mustard Yogurt Dressing
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Blend all ingredients together until smooth. I used my immersion blender to emulsify everything.
- Hot Cold Salad with Apples
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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.
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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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