5 Honeycrisp apples
3 shallots
3 tbsp balsamic vinegar
¼ cup pomegranate seeds
Blue cheese
½ cup pecans
2 tbsp maple syrup
Mixed lettuce
Roasted Apple Salad
With Caramelized Shallots & Maple Pecans
SALAD
DRESSING
1 tbsp Dijon mustard
1 tbsp whole-seed mustard
2 tbsp apple cider vinegar
2 tbsp honey
1 tsp salt
1 tsp black pepper
3 tbsp olive oil
1 tbsp whole-seed mustard
2 tbsp apple cider vinegar
2 tbsp honey
1 tsp salt
1 tsp black pepper
3 tbsp olive oil
METHOD
Preheat oven to 350°F.
Peel the apples, discard the skins and cut into wedges.
Heat a large skillet over high heat with a drizzle of olive oil. Once hot, add the apples and sear until nicely golden on the cut sides. Work in batches so the apples have plenty of room to caramelize rather than steam.
Transfer the seared apples to a parchment-lined sheet tray and roast for 15 minutes, until tender but still holding their shape.
Peel the shallots and slice into ½-inch rounds. Arrange on a sheet tray, pour over the balsamic vinegar and season with salt.
Roast for about 45 minutes, turning the shallots every 10 minutes or so, until tender, caramelized and coated in a sticky balsamic glaze.
Toss the pecans with the maple syrup and a pinch of salt, then spread them in a single layer on a parchment-lined sheet tray.
Bake for 15–20 minutes, keeping an eye on them toward the end. They’re ready when the maple syrup is bubbling and the pecans are glossy and toasted. Remove from the oven and let cool—the glaze will set as they sit.
Whisk together all of the dressing ingredients until combined. Taste and adjust the seasoning as needed.
Wash and thoroughly dry the lettuce, then arrange it in a large serving bowl.
Tuck the roasted apples and balsamic-glazed shallots throughout the greens. Scatter the maple pecans, pomegranate seeds and blue cheese over the top.
Drizzle with the dressing and gently toss just before serving.
Peel the apples, discard the skins and cut into wedges.
Heat a large skillet over high heat with a drizzle of olive oil. Once hot, add the apples and sear until nicely golden on the cut sides. Work in batches so the apples have plenty of room to caramelize rather than steam.
Transfer the seared apples to a parchment-lined sheet tray and roast for 15 minutes, until tender but still holding their shape.
Peel the shallots and slice into ½-inch rounds. Arrange on a sheet tray, pour over the balsamic vinegar and season with salt.
Roast for about 45 minutes, turning the shallots every 10 minutes or so, until tender, caramelized and coated in a sticky balsamic glaze.
Toss the pecans with the maple syrup and a pinch of salt, then spread them in a single layer on a parchment-lined sheet tray.
Bake for 15–20 minutes, keeping an eye on them toward the end. They’re ready when the maple syrup is bubbling and the pecans are glossy and toasted. Remove from the oven and let cool—the glaze will set as they sit.
Whisk together all of the dressing ingredients until combined. Taste and adjust the seasoning as needed.
Wash and thoroughly dry the lettuce, then arrange it in a large serving bowl.
Tuck the roasted apples and balsamic-glazed shallots throughout the greens. Scatter the maple pecans, pomegranate seeds and blue cheese over the top.
Drizzle with the dressing and gently toss just before serving.